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Blueberry Ice Cream

February 21, 2022 by Heather Smoke 2 Comments

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An easy recipe for homemade blueberry ice cream with a hint of vanilla, churned until smooth, rich and creamy. You can use fresh or frozen blueberries for this ice cream, which you’ll simmer with sugar and lemon, before pureeing and straining the fruit. The strained blueberry juice then gets churned with cream into the most delicious ice cream that’s egg free. And if you don’t have an ice cream maker, be sure to see the FAQ section above the recipe card, for a no churn blueberry ice cream alternative.

Looking for more recipes like this? You’ll love this blueberry lattice pie, wild blueberry preserves, and brown butter blueberry crumb bars.

Blueberry ice cream in a vintage scooper.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Easy to Make. You don’t need to cook a custard, first, simply simmer, puree and strain the blueberries, then chill the blueberry juice before churning with the cream.

Versatile. I love the versatility of this recipe, since you really could use any berries that you like. Raspberries, blackberries or strawberries would all work well instead of the blueberries.

Just 6 Ingredients. You only need 6 ingredients and a few minutes of prep work to make this yummy blueberry ice cream! The hardest part is simply waiting for it to freeze so you can scoop it.

Ice cream cones filled with blueberry ice cream.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Blueberries. You can use either fresh or frozen blueberries, but frozen fruit tends to be less expensive.
  • Granulated Sugar. Sweetens the ice cream, but also keeps it smooth as it churns and freezes.
  • Lemon Juice. Enhances the flavor of the blueberries.
  • Heavy Whipping Cream. The high fat content of heavy whipping cream is needed for a rich mouth feel and smooth, creamy texture.
  • Vanilla Extract. Flavor.
  • Salt. Balances the sweetness.
  • Vodka. A tablespoon of vodka helps to lower the freezing point of the ice cream and eliminate ice crystals, for a smooth, creamy texture.
Ingredients for making blueberry ice cream.

Instructions

  • In a saucepan, combine the blueberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring frequently. Cook until the blueberries burst and become very juicy, and the sugar is completely dissolved.
  • Blueberries and sugar in a saucepan.
  • Blueberry sauce in a copper dish.
  • Pour the blueberries into a blender or food processor, and pulse a few times to blend the blueberries into a liquid.
  • Pour the pureed blueberries through a fine mesh strainer into a bowl. Use a spoon to press as much of the liquid as you can through the strainer. Discard the pulp and seeds left behind in the strainer – you don’t want this part in your ice cream, as it will give it an unpleasant texture.
  • Blueberry juice being strained.
  • Blueberry juice in a bowl.
  • Cover and refrigerate the strained blueberry juice until well chilled.
  • In a large bowl, whisk together the chilled blueberry juice with the heavy whipping cream, vanilla and salt.
Blueberry ice cream being whisked in a bowl.
  • Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions, until the ice cream is a thick, soft serve consistency. During the last minute of churning, add the vodka.
  • Transfer the ice cream to a freezer-safe container, cover, and freeze for 10-12 hours, or overnight, until firm enough to scoop.
Blueberry ice cream in a metal pan.
Blueberry ice cream being scooped out of a metal pan.

Frequently Asked Questions

What does the vodka do in ice cream?

A tablespoon of vodka in homemade ice cream helps to lower the freezing point of the ice cream and eliminate ice crystals, for a smooth, creamy texture.

Do you have a no churn blueberry ice cream recipe?

  • For a no churn blueberry ice cream, you should simmer the blueberries and lemon without any added sugar. This will be easiest to do with frozen blueberries instead of fresh. Puree, strain and chill the blueberry juice as instructed.
  • Whisk the blueberry juice together with the vanilla and salt + 1 can of sweetened condensed milk. (The sweetened condensed milk contains sugar, which is why you don’t want to add any extra sugar.)
  • In a separate bowl, use an electric mixer to beat the heavy whipping cream until soft, billowy peaks form.
  • Whisk the blueberry mixture into the whipped cream until well combined.
  • Spread the ice cream into a freezer safe container, and freeze until firm enough to scoop, at least 10-12 hours, or overnight.

You might also like this no churn blueberry swirl ice cream, swirled with blueberry jam.

How long does homemade ice cream stay fresh?

It’s usually best eaten within 1-2 weeks.

Can I use less sugar for a lower sugar ice cream?

Proceed with caution. The sugar not only sweetens the ice cream, but also helps promote a smooth, creamy texture, rather than an icy texture. Less sugar alters the texture and the ice cream might not be as smooth.

A spoonful of blueberry ice cream.
Blueberry ice cream cones in a metal box.

You Might Also Like

  • A slice of blueberry pie topped with a scoop of ice cream.
    Blueberry Pie
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    Blueberry Jam Filled Cake
  • A piece of no bake vanilla cheesecake with blueberry sauce.
    Vanilla Bean Cheesecake with Blueberry Sauce
  • Three scoops of vanilla bean ice cream in a white bowl.
    Vanilla Bean Ice Cream

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Blueberry ice cream in a vintage scooper.

Blueberry Ice Cream

Heather Smoke
Blueberry ice cream with a hint of vanilla, churned until smooth, rich and creamy.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Freeze Time 12 hrs
Total Time 12 hrs 30 mins
Course Dessert
Cuisine American
Servings1 1/4 quarts

Equipment

  • Ice Cream Maker

Ingredients
 

  • 2 cups (12 oz) fresh or frozen blueberries
  • 1 cup granulated sugar
  • 1 tsp lemon juice
  • 2 cups cold heavy whipping cream
  • 2 tsp vanilla extract
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tbsp vodka (optional)

Instructions
 

  • In a saucepan, combine the blueberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring frequently. Cook until the blueberries burst and become very juicy, and the sugar is completely dissolved.
  • Pour the blueberries into a blender or food processor, and pulse a few times to blend the blueberries into a liquid.
  • Pour the pureed blueberries through a fine mesh strainer into a bowl. Use a spoon to press as much of the liquid as you can through the strainer. Discard the pulp and seeds left behind in the strainer.
  • Cover and refrigerate the strained blueberry juice until well chilled.
  • In a large bowl, whisk together the chilled blueberry juice with the heavy whipping cream, vanilla and salt.
  • Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions, until the ice cream is a thick, soft serve consistency. During the last minute of churning, add the vodka.
  • Transfer the ice cream to a freezer-safe container, cover, and freeze for 10-12 hours, or overnight, until firm enough to scoop.

Notes

Homemade ice cream is best eaten within 1-2 weeks.
Keyword Blueberry, Ice Cream
Tried this recipe?Let us know how it was!
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Filed Under: Ice Cream and Frozen Treats

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Reader Interactions

Comments

  1. Miranda

    July 6, 2022 at 4:46 pm

    5 stars
    Excellent…I have already made it three times. So creamy, pretty and delicious. Thanks for all the amazing recipes. I visit your blog everyday.

    Reply
    • Heather Smoke

      July 6, 2022 at 6:25 pm

      I’m so glad you love it!

      Reply

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