I’ve made a lot of blueberry recipes through the years and I’ve also made a ton of ice cream recipes. So I’m not sure how I’ve never, up until now, combined the two?! I saw this blueberry ice cream recipe and knew it would be delicious. It totally was. And creamy too. And a perfect way to use up my blueberry haul!
Ingredients
1 1/2 cups heavy cream
2 1/2 cups blueberries
1 cup sugar
1/8 teaspoon salt
1 cup whole milk {2% milk works fine too}
1 tablespoon lemon juice
Directions
In a saucepan over medium-high heat, combine blueberries, sugar, and salt, and stir occasionally until sugar dissolves. Bring to a boil, reduce heat and simmer for about 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender before mixing with the heavy cream, milk and lemon juice. Refrigerate 1 hour.
Place the mixture in your ice cream maker {I use a KitchenAid Ice Cream Maker Attachment} and freeze according to manufacturer’s directions. Enjoy!
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Check out these other yummy ice cream recipes:
- Pumpkin Cheesecake Recipe
- Mint Chocolate Chip Ice Cream
- Pumpkin Gingersnap Ice Cream
- Vanilla Bean Ice Cream
- Old Fashioned Strawberry Ice Cream
- Cherry Vanilla Chocolate Chip Ice Cream
- Roasted Banana Ice Cream
Kaylene says
Omg the blueberry ice cream was the best flavor I have made. We thought nothing would exceed raspberries from our garden. Your recipe came out so creamy & delicious. Thanks for sharing your recipe. It’s a keeper
Bratt says
Do you have to use a ice cream machine?