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.
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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.
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.
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 – you don’t want this part in your ice cream, as it will give it an unpleasant texture.
- 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.
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.
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Blueberry Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
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.
Excellent…I have already made it three times. So creamy, pretty and delicious. Thanks for all the amazing recipes. I visit your blog everyday.
I’m so glad you love it!
Wonder if this will work with strawberries?
Strawberries might make it too watery. I’d probably reduce the strawberries first, to get rid of extra moisture.
I’ve got to ask–do you love your ice cream maker and if so could you share which one you use?
I use the Kitchen Aid mixer ice cream bowl attachment. It’s the only one I’ve ever used, and I love it!
I don’t have an ice cream maker but would love to make this. Do you have any suggestions?
There’s a no churn alternative noted in the FAQ section above the recipe card.
I have 100% blueberry juice that if like to use instead of the blueberrys, do you know a recommended amount to substitute?
That’s hard to estimate, since the blueberries are cooked with sugar and then strained, so I couldn’t really guess as to the volume of strained blueberry juice. You might try 1 – 1 1/4 cups of juice, and see how that works out.