Blueberry Chocolate Chunk Ice Cream

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This Creamy Blueberry Ice Cream with Dark Chocolate Chunks has been my weakness for the past couple of years.

I haven’t been keeping it a secret from you, but up until now I haven’t had the recipe. I’m beyond excited to finally be sharing it with you.

Blueberry Chocolate Ice Cream - get the recipe at barefeetinthekitchen.com

When I tell you that this Blueberry Ice Cream is absolutely divine, you can take that to the bank. I first tried this ice cream at Rusconi’s American Kitchen. Rusconi’s has been my favorite date night restaurant, girls night restaurant, happy hour, and special occasion destination for a while now.

The selection of ice cream on their dessert menu varies according to what the chef has made that day and I always cross my fingers that this flavor will be available when we’re there.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Best Ever Blueberry Ice Cream

The first time we heard about this ice cream, the couple at the table next to us was asking the waiter if there was any Blueberry Ice Cream available. They ordered a pint to take home and then leaned over to us and told us about it.

They grinned at us as they apologized for taking the last of it home with them and told us that we simply had to try it the next time we were at Rusconi’s.

You can bet that this ice cream lover ordered a scoop of the Blueberry Ice Cream to try the next time we ate there. I may have sighed with happiness at the first bite, and the second bite, and every bite down to the very last bite.

From then on, this Blueberry Chocolate Ice Cream has been my favorite ending to every meal at Rusconi’s and I am disappointed when it is not available.

Blueberry Chocolate Ice Cream - get the recipe at barefeetinthekitchen.com

I’ve made several variations of blueberry ice cream including this Blueberries and Cream Ice Cream years ago. It’s absolutely delicious, but it just doesn’t compare with the depth of flavor in the Rusconi’s Blueberry Ice Cream.

A couple months ago, I finally asked the chef if they might be willing to share the recipe. To say I’ve been a regular at the restaurant doesn’t even cover how loyal I am at this point. Lucky for me, the chef was willing to write out his recipe and share it.

Ice Cream Making Tips

The recipe below has been gently adapted to reflect household proportions versus restaurant levels of production. (I’m sure I could find a way to consume a restaurant level amount of this ice cream, but I’d need an industrial ice cream machine to actually churn it.)

I’ve also changed it slightly to make it a teeny bit more approachable for the home cook. I typically make a Philadelphia-style ice cream without eggs. But this version is worth the extra moments in the kitchen.

That said, I very rarely temper eggs for my ice cream recipes and this variation is foolproof as long as you don’t walk away from the stove. If the ice cream base does happen to curdle a tiny bit, you can strain it through a fine sieve or colander to remove any bits of cooked egg.

I’ve “tested” this recipe 5 times now in my kitchen, just for you – and for my own very happy taste buds. I’m happy to tell you that you can now make Blueberry Ice Cream at home that tastes every bit as delicious as the restaurant’s ice cream. (But that said, I still order the ice cream every time I’m in the restaurant. It really is that good.)

Best Ever Blueberry Ice Cream with Chocolate Chunks - get the recipe at barefeetinthekitchen.com

There are three simple steps to this recipe. Nothing complicated, but you do need a little bit of time and prep in advance.

You can make this sauce with fresh or with frozen blueberries, so you can enjoy this recipe all year long.

Blueberry Sauce Recipe

  1. Combine the blueberries and 2 tablespoons sugar in a medium-size saucepan over medium heat. Shake or stir the pan as the berries begin to cook.
  2. Reduce the heat to medium-low and let the berries cook, bursting as they simmer until the mixture is thick and has reduced to about 1 cup’s worth of berry sauce.

Blueberry Ice Cream Recipe

  1. In a cold medium-size saucepan, whisk the eggs and sugar until smooth. Add the milk and vanilla and whisk until smooth once more.
  2. Turn on the heat under the saucepan and set to medium, stirring frequently. As soon as it begins to simmer, continue stirring constantly until the mixture thickens and coats the back of the spoon.
  3. This should take about ten minutes. Take care not to overcook. Remove from the heat as soon as the mixture coats the spoon.
  4. Add 1/2 cup of the blueberry sauce and stir to combine. Let cool to room temperature before pouring until the ice cream maker. Churn according to the manufacturer’s instructions.

To Make Chocolate Chunks

  1. While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt.
  2. Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream.
  3. Cover with lid and place in the freezer until ready to serve.

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Best Ever Blueberry Ice Cream with Chocolate Chunks - get the recipe at barefeetinthekitchen.com

Blueberry Chocolate Chunk Ice Cream

4.75 from 4 votes
This Creamy Blueberry Ice Cream with Dark Chocolate Chunks has been my weakness for the past couple years. I haven't been keeping it a secret from you, but up until now I haven't had the recipe. I'm beyond excited to finally be sharing it with you.
Pin Print Review
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Course: Dessert
Servings: 6 servings

Ingredients 

Blueberry Sauce

  • 16 ounces blueberries (fresh or frozen)
  • 2 tablespoons sugar

Blueberry Ice Cream

  • 5 large egg yolks
  • 1/2 cup sugar
  • 1 3/4 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberry sauce (see recipe below)

Chocolate Chunks

  • 2/3 cup dark chocolate chips, 60% cocoa or more
  • 2 teaspoons refined (unflavored) coconut oil

Instructions

Blueberry Sauce

  • Combine the blueberries and 2 tablespoons sugar in a medium-size saucepan over medium heat. Shake or stir the pan as the berries begin to cook. Reduce the heat to medium-low and let the berries cook, bursting as they simmer until the mixture is thick and has reduced to about 1 cup’s worth of berry sauce.

Blueberry Ice Cream

  • In a cold medium-size saucepan, whisk the egg yolks and sugar until smooth. Add the milk and vanilla and whisk until smooth once more. 
  • Turn on the heat under the saucepan and set to medium, stirring frequently. As soon as it begins to simmer, continue stirring constantly until the mixture thickens and coats the back of the spoon.
  • This should take about ten minutes. Take care not to overcook. Remove from the heat as soon as the mixture coats the spoon.
  • Add 1/2 cup of the blueberry sauce and stir to combine. Let cool to room temperature before pouring until the ice cream maker. Churn according to the manufacturer’s instructions.

Chocolate Chunks

  • While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt.
  • Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream.
  • Cover with lid and place in the freezer until ready to serve. Enjoy!

Nutrition

Calories: 432kcal · Carbohydrates: 59g · Protein: 12g · Fat: 16g · Saturated Fat: 7g · Cholesterol: 457mg · Sodium: 96mg · Potassium: 279mg · Sugar: 59g · Vitamin A: 870IU · Calcium: 253mg · Iron: 1.2mg
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Best Ever Blueberry Ice Cream - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary Younkin says

      Unfortunately, this ice cream might not turn out as creamy without the full fat ingredients. I make it with whole milk, but if I needed a dairy free option, the alternatives would certainly be worth a try!

    • Q says

      I made it, finally! It was amazing. I didn’t have the right chocolate, so I used 1/3 of milk chocolate chips and another 1/3 of semi sweet. It was delicious! I am going to try to use the same base and make some mint chip ice cream soon. Thank you!5 stars

  1. Barbara says

    The posted recipe calls only for 1 3/4 C milk. Is the cream missing? I would guess about 1 C cream needs to be added. I anxiously wait for your reply to prepare this. I LOVE making ice cream and this is a must do recipe! Thank you!4 stars

    • Mary Younkin says

      Whoops! That was a mistake earlier in the comments, Barbara. There is actually no cream in this recipe. It’s one of my only recipes made with tempered egg yolks and it is absolutely worth that extra step. I hope that you love the ice cream as much as we do!

  2. No idea says

    Baffled by what to do with remaining blueberry sauce after instruction only ever mentions adding 1/2 of it? Bonkers.

    • Mary Younkin says

      I serve it on pancakes or waffles, pour it over vanilla ice cream, stir it into yogurt, spoon it on oatmeal. It’s a fruit sauce, so the uses are endless in our house. I hope that helps!

  3. Allison says

    How much does this recipe make? I know it says it serves 6 but how many quarts? I have a smaller ice cream maker and I’m wondering if I need to cut this recipe in half.