Sweet Blueberry Ice Cream

I’ve been making this blueberry ice cream all summer long, and I’m pretty sure it’s the only thing getting me through these hot days. The combination of fresh blueberries and heavy cream creates such a rich, fruity flavor that tastes way better than anything you’d find at the store. Trust me, once you realize how easy it is to make your own ice cream at home, you’ll never look back!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 340-360 g

Ingredients

For the blueberry base:

• 4 cups blueberries
• 1.25 cups sugar
• 1 tablespoon lemon juice

For the cream mixture:

• 2.5 cups heavy cream
• 1 cup half and half
• 0.5 cup whole milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon fine sea salt

Step 1: Cook Down the Blueberry Base

• 4 cups blueberries
• 1.25 cups sugar
• 1 tablespoon lemon juice

Blend the blueberries until completely smooth, then transfer to a saucepan over medium heat.

Add the sugar and lemon juice, stirring occasionally as the mixture heats through.

Once the sugar has fully dissolved and the mixture reaches a gentle simmer, cook for 3-4 minutes to concentrate the blueberry flavor and break down the fruit further.

This cooking step deepens the berry flavor and ensures a vibrant, intensely flavored ice cream.

Step 2: Chill the Blueberry Base

• blueberry mixture from Step 1

Pour the cooked blueberry mixture into a bowl and refrigerate until completely cold, at least 2 hours or preferably overnight.

I find that allowing this base to chill thoroughly helps the flavors meld together and makes the final ice cream taste more balanced and mature.

Step 3: Combine Dairy and Create Ice Cream Base

• 2.5 cups heavy cream
• 1 cup half and half
• 0.5 cup whole milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon fine sea salt
• chilled blueberry mixture from Step 2

In a separate bowl, whisk together the heavy cream, half and half, whole milk, vanilla extract, and fine sea salt until the salt is fully dissolved.

Pour the cold blueberry base from Step 2 into this dairy mixture and stir gently until well combined.

The lemon juice and vanilla will brighten the blueberry flavor while the salt enhances all the flavors in the ice cream.

Step 4: Churn and Freeze the Ice Cream

• ice cream base from Step 3

Pour the complete ice cream base into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until the mixture reaches a soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm.

I like to let mine sit in the freezer overnight for the best scoopable texture—this allows the ice crystals to set properly without becoming too hard.

Sweet Blueberry Ice Cream

Delicious Sweet Blueberry Ice Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 16 servings

Calories: 2600

Ingredients Method

Ingredients

  

For the blueberry base:

• 4 cups blueberries
• 1.25 cups sugar
• 1 tablespoon lemon juice

For the cream mixture:

• 2.5 cups heavy cream
• 1 cup half and half
• 0.5 cup whole milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon fine sea salt

Method

 

1. Blend the blueberries until completely smooth, then transfer to a saucepan over medium heat. Add the sugar and lemon juice, stirring occasionally as the mixture heats through. Once the sugar has fully dissolved and the mixture reaches a gentle simmer, cook for 3-4 minutes to concentrate the blueberry flavor and break down the fruit further. This cooking step deepens the berry flavor and ensures a vibrant, intensely flavored ice cream.
2. Pour the cooked blueberry mixture into a bowl and refrigerate until completely cold, at least 2 hours or preferably overnight. I find that allowing this base to chill thoroughly helps the flavors meld together and makes the final ice cream taste more balanced and mature.
3. In a separate bowl, whisk together the heavy cream, half and half, whole milk, vanilla extract, and fine sea salt until the salt is fully dissolved. Pour the cold blueberry base from Step 2 into this dairy mixture and stir gently until well combined. The lemon juice and vanilla will brighten the blueberry flavor while the salt enhances all the flavors in the ice cream.
4. Pour the complete ice cream base into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until the mixture reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm. I like to let mine sit in the freezer overnight for the best scoopable texture—this allows the ice crystals to set properly without becoming too hard.