Creamy blueberry ice cream is a summer treat that you simply need to taste to believe. I love berries with cream together in almost any form, but I don’t think I’ve ever seen a blueberry ice cream in the store. (I have no doubt that someone makes one though!)
I had originally planned to make a simple batch of vanilla ice cream to serve with chocolate and caramel sauces for dessert. However, when I opened the refrigerator to grab the milk and cream, I spied the blueberries on the shelf.
One thought led to another, and the next thing I knew I had everything in the blender together.
My boys went nuts over this ice cream. It was delicious soft-serve right out of the ice cream maker. I had a hard time waiting while it firmed up more in the freezer.
I felt obligated to “test” the recipe once more before sharing it with you, and let me tell you, it was just as big a hit the second time around. In case you need one more reason to try this ice cream, I topped blueberry oatmeal with the last of this ice cream and it was spectacular.
For more berry dessert inspiration, check out all of these recipes!
Chocolate Covered Strawberry Ice Cream
Simple Berry Sauce – Ice Cream Topping
Blueberries and Cream Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 cup milk
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
- 2 cups fresh or frozen blueberries
Instructions
- Place all ingredients, except the berries, in the blender and pulse a few times to combine. Add the berries and blend for a minute or two, until the berries have completely broken down into the cream. Pour into the ice cream machine and freeze according to the manufacturer's directions. Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!
Nutrition
Elizabeth says
Could you use Stevia as a sugar substitute?
Mary says
I've never made anything with stevia, but it should work. I found this recipe for stevia ice cream: http://steviapoint.com/stevia-recipes/making-stevia-sweetened-ice-cream/ I would recommend adding about 1/3 teaspoon to the recipe above (minus the sugar) and then tasting it before adding more sweetener. Good luck! Let me know how it turns out for you.
Thalia @ butter and brioche says
i can never go past a good blueberry ice cream, its one of my favourite flavours. awesome recipe!
Joshua Hampton says
I'd go crazy over this ice cream too. Blueberries! Yum!
Anonymous says
This is delicious! It was really difficult to stop tasting so I could put it in the freezer container! Thanks a bunch for the recipe!
Mary Lou says
This recipe was so easy and it tastes fabulous. It is light and full of blueberry and vanilla flavor. The recipe is a keeper.
Tee says
It’s father’s day. My family asked what I wanted to do today . As usual I wanted to picnic on the boat. However, after a fishing trip went south Friday due to the motor not working properly. I decided to try and do something with all the blueberries we picked last week. So, I am going to try your recipe and I will let you know what we think. Thanks for the help.
Mary Younkin says
I hope you love the ice cream, Tee!
sherry says
I’m planning on making this recipe with my homegrown blueberries and a new never used ice cream maker. The maker instructions says do not use a recipe that yields more than 1 1/2 quarts. What is the yield on this recipe?
Mary Younkin says
This recipe is a 1.5 QT yield, so you should be good to go with it, Sherry. Enjoy!
Rick says
Can you substitute Half and Half for both the heavy cream and milk
Mary Younkin says
Yes, that will work. It won’t be quite as rich, but I often substitute that way when I have an abundance of half and half on hand, Rick.
Laurie says
I made this the other day, but whipped the sugar in for nearly 10 minutes because it was the raw organic type sugar, and I wanted to be sure it was smooth! Just curious, if you just pulsed a few times, was the sugar grainy? Or did you use a fine grain sugar?
Mary Younkin says
I’ve never tried raw sugar. In the future, you can bring the milk and sugar to a simmer and stir to dissolve the sugar. Just cool the mixture again before churning to ice cream. If you’re using plain white granulated sugar it isn’t gritty at all in the blender.
Laura says
I have been making The Best and Easiest Ice Cream off your site with perfect success, so found this recipe to use for my Mango Ice Cream. It is spectacular! I just subbed fresh frozen mango (ripe from my mothers tree in Miami) for the blueberries.
Mary Younkin says
I bet that was delicious, Laura! I’m so happy that you’re enjoying the ice cream recipes.
Jody says
So easy. So delicious. I will definitely be making this again and will try different fruits (peaches are in season 😋). Made it for friends on our mountain vacation, and they all asked for this recipe. Yum!
Mary Younkin says
I’m glad your friends enjoyed the ice cream, Jody.
Melissa says
Super fast, easy, I had everything on hand, and it was delicious! My family’s new favorite.
Mary Younkin says
I’m glad you and your family are enjoying the recipe, Melissa.
Mary says
Having the nutritional value would be great. This recipe is good for Keto if using sugar substitute I used Splenda! Yummmm
Mary Younkin says
Hi Mary! I’ve added the nutritional information to the recipe card. In the future, if there is a recipe that does not have the nutritional info, you can copy and paste the ingredient list into an online nutrition calculator. I hope that helps!
Bonnie Scotland says
I make ice cream quite often but found this one do not get really firm when churned. I have it in the freezer and will see how it is when it comes out.
Mary Younkin says
That’s odd, Bonnie. This should’ve been even firmer than average with fruit in the mix. Hopefully, it will firm up in the freezer.
J says
This is just frozen cream; it wasn’t very creamy.
Mary Younkin says
Sorry to hear it wasn’t a hit with you. Did you by any chance substitute any ingredients?
Barry Jack says
Tried your blueberry ice cream recipe. Unfortunately the blueberry I used were cultivated next time I’ll try it with wild berries. I also added a little, maybe 1/2 tsp, of lemon zest.
Mary Younkin says
I hope you love it, Barry.