Bursting with fresh blueberry flavor, this ice cream is so good that you won’t be able to stop.
As I finish my morning bowl of blueberries, I can’t help but think about how good they will be in this blueberry ice cream recipe. Other than chicken, I think the next food that I have the most recipes for is blueberries. I’ve read that having blueberries each day is good for you, and that’s always my goal. In fact, I usually pick between 20 and 40 pounds of blueberries each spring at an organic blueberry farm in my town. They fill up my freezer so that I have them available year-round, supplementing what’s on sale at the grocery store.
As much as I love ice cream, and believe me when I say I could eat it all day long, I try not to keep it in the house too often. You see, I have no self-control when it comes to creamy, rich ice cream. The last time I made this blueberry ice cream, it was gone in two days. On the rare occasion that I exert some self-control and only take a spoonful at a time, I can make it last for a week. Sadly, those days are too few and far between. This ice cream is bursting with fresh blueberry flavor. It’s so sweet and delicious, I just can’t help myself.
Unlike some ice creams that don’t need cooking, this blueberry recipe requires combining the sugar and blueberries in a saucepan on the stove to help them cook down until they burst open. As those juicy blueberries combine with the sugar, they produce a thick sauce that will mix with the other ice cream ingredients to create this ultra-flavorful, frozen delight.
Speaking of ingredients, have you ever looked at some ice cream recipes that contain long lists of ingredients? Not this one! Aside from the berries and sugar, all you need is vanilla, heavy cream, and milk. That’s it! I know it’s hard to imagine so much flavor coming from so few ingredients, but I know that when you try this recipe, you’ll agree that it’s one of the best ice creams you’ve ever made!
Fun flavor combinations to enhance your ice cream
As good as this blueberry ice cream recipe is, a few enhancements can make it taste even better! The first one is probably obvious—make mixed berry ice cream. You can mix in some chopped strawberries, blackberries, or raspberries. I’m not a lover of the seeds in blackberries, so I’d cook them down and run the mixture through a sieve. Fresh strawberries are my favorite addition to this blueberry ice cream.
Since blueberry cheesecake is one of my all-time favorite desserts, a swirl of cream cheese and some crushed graham crackers (I use gluten-free ones) take this dessert over the top! I also love white chocolate pieces mixed with blueberry ice cream. Another option is to melt the white chocolate and swirl it into the ice cream before freezing. Chopped nuts, marshmallow fluff, and caramel syrup are other delicious additions.
How do I store leftovers?
After preparing this blueberry ice cream recipe, store it in an airtight container in the freezer for at least 4 hours before serving. It will last for up to 3 months, but I can’t imagine anyone letting it go that long without eating it first! I recommend putting a layer of plastic wrap directly on the surface of the ice cream to prevent freezer burn.
Serving suggestions
Although I have enough blueberries in my freezer to make this blueberry ice cream recipe all year, its bright, refreshing flavor makes me think of summertime. I find it really hits the spot after a meal featuring Cucumber-Tomato Salad, Shrimp Marinara Pasta, and Garlic Green Beans. It’s also the perfect ending to a dinner featuring Spinach Pasta Salad, Sheet-Pan Nachos, or Air-Fryer Burgers.
Blueberry Ice Cream Recipe
Ingredients
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1 1/4 teaspoons vanilla extract
- 2 cups heavy cream cold
- 1 cup whole milk cold
Instructions
- In a saucepan, combine blueberries and sugar. Cook over medium heat until blueberries start to burst and sugar dissolves (about 10 minutes).
- Cook for about 5 more minutes, using a spoon or spatula to pop the blueberries more if needed. Allow mixture to cool and thicken.
- In a large bowl, mix the cooled blueberry mixture with vanilla extract, heavy cream, and whole milk.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
- Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
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