Made with fresh blueberries and cream, this classic homemade Blueberry Ice Cream is the must-have treat of the summer! And, since it’s chock-full of anti-oxidants, you might even say it’s healthy! Bonus: just like all the ice cream recipes here, it’s egg-free!
This Blueberry Ice Cream is my most popular ice cream recipe! And for good reason! Have you ever seen a more beautiful scoop of ice cream? The color is incredible, and the intense flavor doesn’t disappoint!
It’s one of the very first recipes I posted, but I’m updating the pictures and giving you step-by-step instructions to make it even easier for you!
How to make Blueberry Ice Cream
This summer treat does take a bit of time and planning, but it’s so worth it! I suggest you make it at least one day before you plan to serve it.
First, you’re going to make a thick blueberry syrup using fresh blueberries, sugar, a little bit of lemon juice.
Tip: You can use frozen blueberries if you don’t have fresh berries!
Second Tip: You can skip this whole section and use 1/2 cup of blueberry jam if you want a shortcut!
You’ll add all those ingredients to a small saucepan and cook them until the blueberries get soft.
Note: If you use a wooden spoon here, it will probably get stained.
Then you’re going to pour the blueberries and sauce into a blender and puree them. (You can also use a food processor, immersion blender, or potato masher).
Now you’ll want to strain out the seeds (unless you like seeds in your ice cream). I use a small fine mesh strainer for this.
You’ll have a nice syrup.
But we need to get rid of as much water as possible from the syrup. Otherwise, our ice cream will be hard and crumbly. So pour the blueberry syrup back into the pan and heat it some more (for about 15 minutes), stirring constantly, until most of the water has evaporated and the syrup has gotten very thick.
Pour into a small container, cover with plastic wrap or a lid, and refrigerate for several hours or overnight. When the mixture is fully chilled, it may look like jelly. You should end up with almost 1/2 cup.
(The sides of that measuring cup are steamed up with the hot blueberry syrup. That’s not dish soap residue).
When you’re ready to churn your ice cream, add the blueberry syrup/jelly to a large bowl along with some sugar.
Stir that together. Then add some whole milk and stir with a whisk until the lumps are gone. (Remember, this is egg-free ice cream, so there’s no cooking egg yolks or making a custard ice cream base. Yippee!)
Now you’ll add your heavy cream to your blueberry mixture and whisk everything together until you get this lovely purple hue:
Now it’s time to churn! Add to your ice cream machine and follow the manufacturer’s directions.
(For my review of several popular ice cream makers and my recommendation for the best, see Which Ice Cream Maker is the Best?
The ice cream will be soft-serve consistency straight from your ice cream maker.
If you let it harden and ripen overnight in the freezer, you’ll get ice cream that looks like this:
Time Commitment: High, but worth it.
Health Benefits of Ingredients: (Please see the Disclaimer)
Blueberries have been shown to help maintain healthy bones, lower blood pressure, lower cholesterol and ward off heart disease, prevent cancer, reduce cognitive decline, improve motor coordination, prevent constipation, and fight wrinkles. (See “Blueberries: Health Benefits, Uses, Health Risks“)
I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker.
To make this ice cream even more delicious, consider adding some Cheesecake Crust as you put it in an airtight container before freezing.
And be sure to check out all my other delicious flavors of ice cream here!
- 1 1/2 cups fresh or frozen blueberries
- 1 cup plus 2 tablespoons sugar, divided
- 1 tablespoon lemon juice
- 1 cup whole milk
- 2 cups heavy whipping cream