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Blueberry Ice Cream

Creamy Blueberry Ice Cream That's Better Than Store-Bought

This homemade Blueberry Ice Cream captures the sweet, tart flavor of blueberries and is customizable to your preferences.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 day
Total Time 1 day 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups blueberries fresh or frozen
  • 3/4 cups sugar adjust to taste
  • 1/4 cups water optional if berries are juicy
  • 1 cup half-and-half cream can substitute with heavy cream and skim milk

Equipment

  • Ice cream maker
  • Saucepan
  • fine mesh strainer
  • Mixing bowl

Method
 

Preparation Steps
  1. Combine blueberries, sugar, and water in a saucepan, bring to a gentle boil for about 5 minutes until berries burst.
  2. Reduce heat to low and simmer uncovered for 10-15 minutes, stirring occasionally until thickened.
  3. Strain the mixture through a fine mesh strainer to separate liquid from pulp.
  4. Mix the half-and-half cream into the strained blueberry liquid. Cover and refrigerate overnight.
  5. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions for 20-25 minutes.
  6. Transfer to an airtight container and freeze for 2-4 hours until firm and scoopable.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 170mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Notes

Enjoy your homemade blueberry ice cream within a month for the best flavor and texture. Consider adding vanilla extract or lemon zest for a flavor boost.

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