Making blueberry ice cream at home is easy and requires only a few simple ingredients. The sweet flavor of blueberries combined with the creaminess of ice cream creates a delightful treat that will be a hit!
Homemade blueberry ice cream is a great way to use up fresh blueberries when they are in season and can be enjoyed any time of the year by using frozen blueberries.
There are many variations of blueberry ice cream recipes available, each with its own unique twist. Others use different types of milk or cream, such as coconut milk or sour cream, to create a richer and creamier texture. You can also experiment with different toppings such as fresh blueberries, whipped cream, or chocolate sauce to add an extra layer of flavor to the dessert.
I prefer an American style ice cream because you don’t need to worry about egg yolks and making an egg custard. You only need a few simple ingredients.
Blueberries: Before we can even think about churning up that luscious blueberry ice cream, we need to secure the star ingredient: blueberries! The mere thought of plump, juicy blueberries conjures images of sunny fields and lazy picnics. Whether you choose to forage for them in the wild or opt for a trip to your local farmers’ market, make sure to pick the freshest and ripest berries.
Heavy Cream (Double Cream): Heavy cream is a must in making blueberry ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Whole Milk: . Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
Granulated Sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with milk and cream, it also helps prevent ice crystals from forming, ensuring you get a smooth result.
Vodka: I use vodka purely to stop the ice cream from becoming too icy. You can also choose a Creme de Mure or any other liqueur. This is optional.
- Ice Cream Maker: A dedicated ice cream maker will help churn the ice cream mixture while freezing it simultaneously, resulting in a smooth and creamy texture.
- Food Processor or Blender: A food processor or blender is essential for creating a smooth and consistent plum puree.
- Medium Saucepan: You’ll need a medium-sized saucepan for heating the plums.
- Mixing Bowls: Bowls for mixing ingredients, making the custard base, and combining the plum puree.
- Whisk: A whisk is crucial for mixing the custard base and ensuring a smooth texture.
- Fine-Mesh Strainer: This is useful for straining the plum puree to remove any solids or skins.
- Freezer-Safe Container: A container with an airtight lid for storing the ice cream while it sets in the freezer.
- Spatula or Wooden Spoon: To stir and mix the ice cream mixture.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
It only takes a few simple steps to make the best ice cream.
Making the Blueberry Puree
To make the blueberry puree for the ice cream, start by washing and patting dry fresh whole blueberries. Make sure to remove any stems or leaves. Place the blueberries in a saucepan and add sugar. Heat the blueberry mixture over medium-high heat until sugar dissolves while stirring occasionally.
Next, strain the puree through a fine-mesh sieve to remove the blueberry seeds and or skins. This step is essential to ensure a smooth and creamy texture for the ice cream. Then use a spatula or the back of a spoon to press the puree through the fine-mesh sieve. Cool to room temperature.
Making the Ice Cream
Add the heavy cream, milk and vodka, if using, to the blueberries and mix!
Freeze (skip this step if you’re using an ice cream maker)
Transfer the mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your delicous ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
When making blueberry ice cream, there are a few tips and tricks that can help you achieve the perfect texture and flavor. Here are some things to keep in mind:
- Use fresh, ripe blueberries for the best flavor. If you can’t find fresh blueberries, frozen ones will work too.
- Consider adding a splash of lemon juice to brighten the flavor of the ice cream. This can help balance the sweetness of the blueberries and make the ice cream taste more refreshing.
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create homemade blueberry ice cream recipe that’s sure to impress.
blueberry ice cream can be enhanced with other flavors, such as vanilla, cinnamon, or lemon. Cinnamon can add a warm, spicy note, while lemon zest can add a bright, citrusy flavor.
- Mixed Berry Ice Cream: Combine blueberries with other fresh berries such as raspberries, blueberries, or strawberries for a mixed berry ice cream that is bursting with flavor. Use the same recipe for blueberry ice cream and simply swap out some of the blueberries for other berries.
- Blueberry Swirl Ice Cream: Add a swirl of blueberry puree to vanilla ice cream for a delicious twist on a classic flavor. Simply mix together pureed blueberries with a little sugar and lemon juice, then swirl it into the ice cream before freezing.
- Blueberry Cheesecake Ice Cream: Add cream cheese to the ice cream base for a rich and creamy blueberry cheesecake ice cream. Use the same recipe for blueberry ice cream, but add softened cream cheese to the mixture before churning.
- Lemon Blueberry Zest: For a zesty twist, incorporate the bright and refreshing flavors of lemon into your blueberry ice cream. Before churning, add freshly grated lemon zest to your ice cream base to infuse it with a citrusy aroma.
- Blueberry Cobbler Crunch: Craving a bit of texture in your ice cream? Look no further than a blueberry cobbler-inspired variation. Prepare your blueberry ice cream mixture as usual and set it aside. In a separate bowl, mix together crushed buttery graham crackers, a touch of cinnamon, and a drizzle of melted butter. After churning your ice cream, layer it in your container with spoonfuls of the blueberry swirl and generous sprinkles of the graham cracker mixture.
- Black Raspberry Chocolate-Chip Ice Cream: if you happen to find black raspberries, then don’t miss out of making my recipe for this favorite!
These are just a few ideas to get started. Experiment with different mix-ins and flavors to create your own unique blueberry ice cream recipe.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free ice cream?
Certainly! You can experiment with different types of milk to suit your dietary preferences. Keep in mind that the fat content and consistency of the final ice cream may vary. For a creamier texture, you might want to use full-fat coconut milk or almond milk that’s specifically formulated for cooking.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
Can I use frozen blueberries for making blueberry ice cream?
Absolutely! Frozen blueberries can work just as well as fresh ones for making blueberry ice cream. Just make sure to thaw them before using, and you can even use the liquid from thawing in your blueberry swirl for an extra burst of flavor.
Can I use blueberry jam or preserves instead of making a blueberry puree from scratch?
Definitely! Using high-quality blueberry jam or preserves can save you time and still deliver great flavor. Simply make a vanilla ice cream and then swirl the jam into the ice cream base during the churning process.
The Cherry on Top
Perfect for the summer season when blueberries are their best, fresh blueberry ice cream is too easy not to make. The simple recipe will be your go-to!
List of other ice creams
Here’s the Blueberry Ice Cream recipe!
Blueberry Ice Cream
- 2 cups fresh or frozen blueberries, partially thawed
- 1 cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream
- 2 oz vodka
- In a medium saucepan, combine the blueberries and granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the sugar has dissolved. This will take about 5-7 minutes.
- Remove the saucepan from heat and let the blueberry mixture cool for a few minutes. Then, transfer it to a blender or food processor and blend until smooth. If you prefer a smoother texture, you can strain the mixture to remove the seeds, but it's optional.
- In a separate bowl, whisk together the heavy cream, whole milk and vodka if you are using it, until well combined.
- Add the blueberry puree to the cream mixture and stir until thoroughly mixed.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more