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.
- 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
- 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!