Smooth and creamy Blueberry Ice Cream made with sweet blueberries is the perfect summer treat that everyone will love!Jump to Recipe
A few years ago, I got super into no churn ice creams, and after telling my family about it my mother-in-law bought me an ice cream maker for my birthday that year. Obviously, like almost everyone does, I used it once, and then put it in a closet and forgot that it existed for several years. This blueberry ice cream opened the gates for me though and I think it will for you, too!
Once I started Sara’s Tiny Kitchen, I knew that I would want to make ice cream again and since we’re headed into summer what better time than now to start? I asked my husband what kind of ice cream he thought I should make, and he immediately said “blueberry” so I got to work and made this delicious concoction from my Ben and Jerry’s ice cream cookbook.
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Eggs: I feel like this one is tricky. Eggs act as an emulsifier to bring all the ingredients together and it also helps create that rich, creamy texture that we all love. They also add flavor and help prevent ice crystallization. But people are weird about eggs, and this recipe doesn’t rely on cooking them first. In the US where I live, all the eggs I buy are pasteurized and safe to eat raw, but I get that some people don’t want to eat them, in which case I’ll provide an alternate recipe that doesn’t use eggs.
Sugar: all ice cream needs sweeteners, and this recipe uses sugar for that.
Heavy Cream: this is the ingredient that makes the magic happen. The fat in the cream is what makes ice cream rich and creamy. Different milks and creams have different percentages of fat, which give you different end results.
Milk: see heavy cream.
Blueberries: if you can get the teeny tiny, sweet blueberries from Maine you are 1. Lucky and 2. In for a treat. If not, traditional blueberries that you can buy at the grocery store work just fine here.
Lemon Juice: the acidity of the lemon juice helps bring out the sweetness of the berries.
Tips and Tricks
You want the berries to be cold when they go into the base, in order to help the ice cream freeze.
How To Make Blueberry Ice Cream
In a medium bowl mix together the blueberries, the lemon juice and ½ cup of granulated sugar. Cover the bowl and refrigerate the berries for 2-3 hours, stirring every thirty minutes. You want the juice of the berries to mix with the sugar and create an almost blueberry juice as the berries sit.
When you have a few minutes left on the berries, prepare the ice cream base. In a mixing bowl, whisk the eggs until they are light and fluffy. Then whisk in the sugar a bit at a time, whisking until the sugar is completely blended into the eggs. You can do this by hand, but I use a hand mixer. Pour in the cream and milk and mix everything together.
Once the ice cream base is made, drain the juice from the berries, and pour it into the ice cream base, and stir to combine. Mash the blueberries until almost completely mashed and stir them into the ice cream base as well. Make sure to mash them well – any berries left intact will freeze whole and disrupt the texture of the ice cream.
Once the blueberries have been added to the ice cream base, pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
My ice cream maker recommends mixing for 15-20 minutes, and then transferring to the freezer to harden up.
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Blueberry Ice Cream
- 2 large eggs
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup milk
- 1 pint blueberries
- ½ cup sugar
- Juice of half a lemon
- Start by mixing together the blueberries, ½ cup sugar and lemon juice in a bowl. Cover the bowl, and refrigerate the berries for 2-3 hours, stirring every 30 minutes.
- Prepare the ice cream base by whisking eggs until light and fluffy. Add the 3-4 cup sugar a little at a time, whisking the whole time (or use a hand mixer).
- Continue mixing for another minute or two once all sugar is added to make sure it's completely blended.
- Add the cream and milk to the egg mixture and stir to combine.
- Drain the juice from the berries, and add the juice to the ice cream base. Mash the berries well and add them to the base as well.
- Pour the mixture into your ice cream maker, and freeze following your manufacturer's instructions.