Blueberry Ice Cream

Summer means hot days and fresh fruits, so it only makes sense that when I want a sweet treat my mind immediately goes to fruity ice cream. Whether you don’t own an ice cream maker or simply are looking for a shortcut to the refreshing dessert, this vibrant, no-churn blueberry ice cream is an easy solution to homemade ice cream. All you’ll need are 5 ingredients and a mixer to create this homemade ice cream that’s just as creamy as traditional ice cream, without all the time and effort. Make it for a festive 4th of July dessert, or as an anytime summer treat to cool off with when you're that fresh blueberry flavor.

How To Make Blueberry Ice Cream

INGREDIENTS

• Blueberries: You can use fresh or frozen blueberries here, but because they are the star of this dish, I always recommend opting for fresh berries if you are making the ice cream in season. The fresh berries have a stronger, more distinct tart-sweet flavor that will help your ice cream pop.
• Granulated Sugar: While the blueberries themselves are sweet, some granulated sugar is going to help keep the ice cream sweet after the addition of heavy cream. It won’t be too sweet, but rather will enhance the sweetness of the berries.
• Lemon Juice & Zest: Lemon juice and zest aren’t going to make your blueberry ice cream super sour or lemony. Instead, they will brighten up the flavors of the blueberries—all of the floral, lightly citrusy, sweet-tart notes—while adding a bit of a pop to cut through the sweetness.
• Heavy Cream: Heavy cream is traditional in most ice creams, but if you prefer to keep things vegan, check out our cashew cream method here and apply it to this recipe.
• Sweetened Condensed Milk: While adding in some extra sweetness, the main reason I am using sweetened condensed milk here is that it lowers the freezing point of the mixture which helps to create that creamy, not icy texture we all love about ice cream.

STEP-BY-STEP INSTRUCTIONS

Start the base of the ice cream off by pureeing the blueberries in a food processor, then transfer the puree to a saucepan over medium heat. To the saucepan, add in the sugar, lemon juice, and lemon zest and bring the mixture to a boil. Once it begins to boil, drop the heat and allow it to simmer for about 15 minutes until the volume is slightly reduced. Transfer the blueberry mixture to a bowl and place it in the refrigerator to chill for 1 to 2 hours.

After your blueberry mixture has chilled, beat your heavy cream in a large bowl until stiff peaks form. Once this has happened, fold in the sweetened condensed milk until completely combined, and then fold in the chilled blueberry mixture.

Once the ice cream base is completely mixed, transfer it to a loaf pan and place it in the freezer to freeze for about 5 hours until firm. Scoop and serve alongside fresh blueberries.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Should I use fresh or frozen blueberries? You can use either in this recipe! If using frozen, you’ve got two options: for smaller blueberry pieces in your ice cream, I'd recommend thawing them out before breaking them down in the food processor. Or, if you prefer bigger chunks of blueberries in your final ice cream, you can skip the food processor and go straight to simmering from frozen.
• Do I have to use an ice cream maker? No ice cream maker needed here. This no-churn recipe only requires a hand mixer (or a stand mixer with a whisk attachment) to create your ice cream; the result is light and slightly softer than traditional ice cream, but every bit as creamy and refreshing. If you’re looking for more homemade ice cream hacks, try out our ice cream in a bag recipe or mason jar ice cream.
• Can I leave out the lemon? While you can, I highly recommend using it. The addition of the lemon doesn’t give a strong citrus taste, but instead enhances the natural flavor of the blueberries.

Blueberry Ice Cream Variations

While I love this fresh blueberry version as is, there are plenty of ways you can experiment with this no-churn ice cream and make it your own. Swap out the blueberries for your favorite berry, or use a combination of berries for a triple-berry treat. If you’re looking for a vegan ice cream, follow our cashew cream method in our no-churn strawberry shortcake vegan ice cream recipe, then replace the strawberry mixture with the blueberry one here.

Storage

If you have any leftovers, this should keep in the freezer in an airtight container for up to 3 weeks. It will still be edible past then, but it might start to turn just a little icy.