Blueberries and Cream Ice Cream

34 Comments 4.3

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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!)

Blueberry Ice Cream recipe by Barefeet In The Kitchen

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!

Fresh Strawberry Frosting

Banana Split Brownie Trifle

Chocolate Covered Strawberry Ice Cream

Berry Pudding Cakes

Strawberry Ice Cream Cone Pie

Simple Berry Sauce – Ice Cream Topping

Blueberry Snack Cake

Blueberries and Cream Ice Cream recipe by Barefeet In The Kitchen

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Blueberries and Cream Ice Cream

4.3 from 10 votes
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Servings: 6 servings


  • 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!


Calories: 348kcal · Carbohydrates: 33g · Protein: 3g · Fat: 24g · Saturated Fat: 14g · Cholesterol: 86mg · Sodium: 89mg · Potassium: 136mg · Fiber: 1g · Sugar: 29g · Vitamin A: 967IU · Vitamin C: 5mg · Calcium: 88mg · Iron: 1mg
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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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  1. 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!

  2. 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.5 stars

  3. 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.

  4. 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?

  5. 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?4 stars

    • 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.

  6. 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.5 stars

  7. 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!5 stars

  8. Mary says

    Having the nutritional value would be great. This recipe is good for Keto if using sugar substitute I used Splenda! Yummmm5 stars

    • 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!

  9. 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.3 stars

  10. 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.

  11. Donna B says

    Hi Mary, I thought your vanilla ice cream recipe was simple but this one is even simpler! And just as delicious! I used frozen blueberries so it only needed to churn for about 5 minutes. I reduced the sugar to half a cup and it’s still sweet enough for me, though I would add more blueberries next time. I always have frozen fruit on hand to make kombucha, so am excited to try other fruits with this method. Fabulous if guests arrive unexpectedly and you need to throw together a quick dessert. It is quicker and easier than driving to the shop and I get a better quality ice cream . ☺️ Thanks so much for sharing this recipe. Definitely a keeper. 😋5 stars

  12. Lisa Stewart says

    Do you really need an ice cream machine? Can’t you just place in a bowl in the freezer and wait for it to harden that way?

  13. Charles Homler says

    Try adding nutmeg. I love making my own ice cream, and I thought it’ll be cool to make blueberry ice cream, with ginger snaps and lemon curd. So I was looking for a couple of ideas for a base that’s in required me to use eggs and make a custard, and I came across your recipe. I taste in the batter before I put it in the ice cream maker, and then I added half a teaspoon of nutmeg.4 stars