Delish Blueberry Ice Cream Recipe

Ice cream season is basically all year ’round in my book, but this Delish Blueberry Ice Cream recipe somehow feels like summer’s best hug. It’s creamy, tangy, and just sweet enough to make you forget you were ever stressing about diet stuff or what’s in your fridge. Blueberries give it this fresh pop that’s wild in the best way, and the texture? Smooth but with these tiny bursts of real blueberry goodness. Trust me, once you try this, you’ll be scooping it straight from the bowl at midnight, no shame.

My husband – who usually has zero patience for anything homemade – absolutely loses it over this stuff. One night, I swear he ate three big scoops before I even got a taste. Our kiddo calls it “blue magic” and now insists we make it every week. The messy kitchen battles and spilled berries are so worth it when everyone’s licking the spoon and begging for more. It’s seriously become our little family tradition and I’m not mad about it.

How to Make It

Okay, so first off, this isn’t rocket science—just a bit of patience as the freezer does its magic. You’ll want to start by gently cooking down the blueberries with a little sugar to make a jammy mix that’s bursting with flavor. If you skip this step, you lose that wow factor. Then, while that’s cooling, whip together the cream and milk with vanilla to get that creamy base. Fold in the blueberry mix once everything’s chilled. The trick? Freeze it well but scoop it out a few minutes before digging in so it’s not a rock. Oh, and don’t skip tasting as you go—sometimes I sneak a spoonful or three.

✔Ingredient Notes

– Blueberries: Fresh or frozen work, but fresh gives more punch and texture. Don’t shy away from mixing in some thawed frozen berries for extra juice.
– Sugar: This is your sweet anchor—don’t ditch it unless you like bitter fruit vibes. You can always tweak it later though.
– Heavy Cream: The secret to that rich, dreamy feel that’ll have you closing your eyes mid-scoop.
– Milk: Use whole milk if you can. It keeps things smooth, but low-fat works in a pinch.
– Vanilla Extract: The unsung hero here—don’t skip, or it’s just weirdly plain.
– Lemon Juice (optional): Toss in a splash if you like that little zing that wakes up your taste buds.

✔Recipe Steps

1. Cook blueberries with sugar over medium heat until they break down and form a thick, jammy sauce. Set aside to cool.
2. Whisk heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until sugar dissolves.
3. Once blueberry sauce is cool, stir it gently but thoroughly into the cream mixture.
4. Pour everything into a freezer-safe container and cover tightly.
5. Freeze for about 4-6 hours, stirring every hour if you want a smoother texture (or just forget it and embrace the rustic scoop).
6. Let sit at room temp for a few minutes before scooping to soften.

What to Serve It With

This ice cream is a solo star but goes great alongside a warm berry crumble or a slice of tangy lemon cake. Fancy it up with a drizzle of honey or even a handful of toasted pecans for some crunch. I’ve also thrown it on pancakes when desperate and it was a weirdly genius breakfast twist.

✔Tips & Mistakes

Don’t rush the cooling phases; blueberry sauce needs to chill or else your ice cream will turn into a melty mess. Also, avoid skipping the salt—it enhances all that fruity sweetness in ways that sneaky, sweet-only recipes just don’t. If you don’t stir occasionally during freezing, you might get more ice crystals, but honestly? Still so good.

✔Storage Tips

Keep your leftover ice cream in an airtight container in the freezer. I like to press a piece of parchment or plastic wrap right on top so it doesn’t get crunchy ice patches. If you eat it straight from the freezer, it’s like a little shatter-scoop surprise, but let it soften a bit for max creaminess. Breakfast with leftover ice cream? No shame. I might have done this more than once.

✔Variations and Substitutions

Tried swapping sugar with honey once—totally worked, but the flavor got a bit richer and darker. You can also sub half the heavy cream for coconut cream if you want a dairy-free spin (just FYI, it’s less “classic ice cream” and more “tropical dream”). If blueberries are MIA, raspberries or blackberries can jump in, but blueberries hold their shape and sweetness better for me.

Frequently Asked Questions

Delish Blueberry Ice Cream Recipe

This creamy homemade blueberry ice cream is bursting with fresh blueberries and perfect for summer treats.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups fresh blueberries
• ▢ 1 cup granulated sugar divided
• ▢ 2 cups heavy cream
• ▢ 1 cup whole milk
• ▢ 1 teaspoon vanilla extract pure
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Combine blueberries and 0.5 cup sugar in a saucepan and cook over medium heat until berries break down and syrup thickens, about 10 minutes. Let cool.
• In a mixing bowl, whisk remaining sugar, heavy cream, whole milk, vanilla extract, and salt until sugar dissolves.
• Stir cooled blueberry mixture into cream base.
• Pour mixture into ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
• Transfer ice cream to container and freeze at least 4 hours until firm. Serve chilled.

Notes

For best results, use fresh blueberries and a high-quality vanilla extract. You can also add fresh blueberries as topping when serving.