Scoops of blueberry ice cream in a white bowl.

Blueberry Ice Cream Recipe

This homemade blueberry ice cream recipe makes a delicious dessert that’s refreshing and indulgent. It’s the perfect combination of sweet, fresh blueberries and a creamy, indulgent ice cream base.

What you need

  • Blueberries: fresh berries are best, but frozen will work in a pinch.
  • White sugar: use white caster or granulated sugar.
  • Full cream milk: higher fat milk makes better ice cream than lite milk.
  • Thickened cream: the liquid cream that often gets whipped.

Instructions

  1. Place blueberries, sugar, and two tablespoons of water into a wide, shallow pan. Warm the mixture over medium heat for roughly five minutes, simmering until the blueberries become tender and burst open.
  2. Crush the berries with a potato masher and keep cooking for 5-10 minutes until the fruit reaches a sauce-like thickness. Cool for 15 minutes.
  3. Once cooled, use a blender or food processor to combine the blueberry fruit reduction, milk, and cream. Chill in the refrigerator for at least an hour until cold. Separation of the mixture during this time is quite normal.
  4. Follow the instructions for your ice cream maker to churn the mixture. Once churned, scoop the ice cream into a freezer-safe container and allow it to harden for at least four hours.

Related recipe: If you love blueberries then try this blueberry cheesecake ice cream recipe.

A bowl of fresh blueberries on a sunlit bench.
Fresh blueberries make the best ice cream.

Serving ideas

Classic cone: Scoop blueberry ice cream into a crispy waffle cone for a traditional treat.

Ice cream sandwiches: Sandwich a scoop between two soft cookies and roll the edges in mini chocolate chips or sprinkles.

Cake: Serve a scoop alongside a slice of lemon pound cake, angel food cake, or a fudge brownie.

Fruit salad: Top a fruit salad with a scoop of blueberry ice cream.

Floats: Create a float by adding a scoop to a glass of lemon-lime soda or ginger ale to make a fizzy, creamy treat.

How to make this recipe without an ice cream maker

Making blueberry ice cream without any fancy equipment is easy. Instead of adding the chilled mixture to an ice cream maker, pour it into a freezer-proof container. A wide, shallow option will produce the best results.

After 20 minutes, remove the dessert and beat until smooth. Repeat this step every 20 minutes until it’s too firm to mix. Continue freezing until hard.

A blueberry reduction ready to churn into ice cream.
Make sure the blueberries are completely cooled before churning.

What blueberries should I use?

While nothing beats the taste of plump, fresh blueberries in ice cream, frozen berries also make a delicious sauce.

How long will blueberry ice cream last in the freezer?

This homemade ice cream will last around two weeks before its texture hardens and turns icy. Store it in an airtight container at the back of the freezer to help maintain quality.

How can I prevent ice crystals from forming in my blueberry ice cream?

Before churning, add a splash of alcohol, like vodka, to make a creamier texture. Adding a layer of cling wrap to the top of the ice cream reduces the formation of ice crystals on the top of the dessert.

How do I achieve a vibrant color in my blueberry ice cream?

If you want more vibrant ice cream, add a few drops of blue food colouring.

Scoops of blueberry ice cream in a white bowl.

Blueberry Ice Cream Recipe

A creamy ice cream made with fresh blueberries.
5 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Freezing: 3 hours
Total Time: 3 hours 15 minutes

Ingredients

  • 4 cups blueberries
  • cups white sugar
  • 3 cups full cream milk
  • 1 cup thickened cream

Instructions

  • Place blueberries, sugar, and two tablespoons of water into a wide, shallow pan. Warm the mixture over medium heat, simmering until the blueberries become tender and burst open, roughly 5 minutes.
  • Crush the berries with a potato masher and keep cooking for 5-10 minutes until the fruit reaches a sauce-like thickness. Cool for 15 minutes.
  • Once cooled, use a blender or food processor to combine the blueberry, milk, and cream. Chill in the refrigerator for at least an hour until cold. Separation of the mixture during this time is quite normal.
  • Follow the instructions for your ice cream maker to churn the mixture. Once churned, scoop the ice cream into a freezer-safe container and allow it to harden for at least four hours.

Notes

Place the blueberries in the fridge for at least a few hours or, preferably, overnight to cool completely. Even slightly warm ingredients will create an icy, less creamy dessert.

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3 Comments

  1. Should I refrigerate the blueberry reduction overnight before adding to the ice cream base? What is an alternative to corn starch? Also, when adding vanilla to the ice cream base, is this the extract?

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