Homemade Blueberry Ice Cream
Make the most of in season blueberries (or frozen blueberries during the off season) in this six-ingredient ice cream recipe!
Ingredients
- 4 cups fresh blueberries plus more if desired for mixing in
- 1 1/2 cups whole milk
- 2 1/2 heavy cream
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- To make the Blueberry Ice Cream, first sort through your blueberries removing any stems or crushed blueberries. Add 4 cups sorted blueberries to a blender, and puree until smooth.
- Add the blueberry puree, sugar, whole milk, and heavy cream to a pot over medium heat.
- Stir occasionally, or until the sugar has dissolved and the mixture is just starting to steam (you don’t want to boil the mixture though, so keep it over medium heat).
- Place a fine mesh sieve over a large bowl and pour the blueberry mixture through. Use a spoon or spatula to push the mixture through the sieve. Discard the pulp left in the sieve.
- Stir in the salt and vanilla extract, cover, and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture. Make sure to not overfill your ice cream bowl; you may have to make this ice cream in two batches depending on the size of your ice cream maker.
- Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes). It should resemble soft serve ice cream.
- Turn off the ice cream maker and scoop your ice cream into a freezer-safe container.
- If desired, layer in fresh blueberries in between scoops.
- Freeze for at least 4 hours before serving.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!