Description
This Homemade Blueberry Ice Cream recipe combines fresh blueberries with creamy dairy for a rich, flavorful treat. The berries are cooked down with lemon juice and sugar to enhance their natural sweetness and create a luscious base. Churned in an ice cream maker, this dessert is perfect for warm days or any time you crave a fruity, refreshing scoop of ice cream.
Ingredients
Blueberry Base
- 2 cups blueberries
- 2 Tablespoons lemon juice
- 1 cup granulated sugar
Dairy Mixture
- 1½ cups whole milk
- 2 cups heavy whipping cream
Instructions
- Cook Blueberries: Put 2 cups blueberries, 2 Tablespoons lemon juice, and 1 cup granulated sugar in a medium saucepan. Cook over medium heat, stirring frequently until the sugar dissolves.
- Simmer Mixture: Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir occasionally until the mixture thickens.
- Chill and Blend: Remove from heat and chill the blueberry mixture until completely cool. Once chilled, process the mixture until smooth using a food processor, blender, or immersion blender.
- Mix Dairy: Stir in 1½ cups whole milk and 2 cups heavy whipping cream into the smooth blueberry puree until fully combined.
- Churn Ice Cream: Pour the mixture into an ice cream maker and churn following the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream into freezer-safe containers. Freeze for at least 3 hours or until solid.
Notes
- Make sure the blueberry mixture is completely cooled before blending and adding dairy to avoid curdling.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes until firm for a homemade alternative.
- The lemon juice enhances the flavor of the blueberries without overpowering the ice cream.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and coconut milk.
