Creamy Blueberry Ice Cream

Elizabeth Lancaster


There is nothing like fresh homemade Ice Cream! This recipe is so smooth and very full of flavor. I get fresh Jersey Cow milk from a family farm here in East Texas, and skim off that amazing,rich cream right off the top of that fresh milk. I was gifted 5 lbs of blueberries from a very sweet friend of mine, I made a cake,dehydrated some and decided to make ice cream with the rest! My kids (ages 4-15 yr) Loved it !!! I hope that your family will enjoy this as much as mine have! Enjoy


★★★★★ 1 vote

1 Quart
25 Min
24 Hr
Ice-Cream Maker


  • 2 c
    blueberries fresh or frozen
  • 1 c
    granulated sugar divided
  • 1 Tbsp
    lemon juice
  • 2 c
    heavy cream
  • 1 c
    whole milk
  • 1/4 tsp
  • 1/2 tsp
  • 3 large
    egg yolks

How to Make Creamy Blueberry Ice Cream


  1. Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and remove from heat. Puree blueberry mixture with a blender or vita-mix, then strain through a fine mesh strainer. Set aside.
  2. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set Aside
  3. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.
    Whisk egg yolks in a small bowl. Set aside.
  4. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the bowl of yolks, while continuously whisking.(tempering the eggs)
    Pour egg mixture into the saucepan, followed by the blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula
  5. Pour through the mesh strainer into the reserved heavy cream. Stir and cool over an ice bath to room temperature. Once cooled,cover and chill thoroughly,in the refrigerator (4-6 hours or overnight.)
  6. I have a kitchen-aid ice cream churner. It requires 15 hrs to 24 hours of freeze time. Make sure this is done ahead of time. Otherwise use your ice cream makers detailed instructions, and churn according to manufacturer's directions.
  7. I noticed anything after 20 mins of churning will make "soft served ice cream" I churned mine for 10-12 mins before transferring. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. I used a glass container with a snap lock lid, worked very well.
    ***You can add a few whole blueberries for texture if you'd like***


Printable Recipe Card

About Creamy Blueberry Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: Italian

Show 4 Comments & Reviews

14 Fresh Tomato Dishes for Summer

14 Fresh Tomato Dishes for Summer

Tomatoes are available year-round, but sweet and juicy they are at their prime in the summer. If you grow them, you may be wondering what’s the best way to use fresh tomatoes. By weaving them into as many meals as you can! How about in an easy gazpacho soup or bruschetta? Or, use fresh tomatoes […]

Fresh Fruit Recipes That Aren’t for Fruit Salad

Fresh Fruit Recipes That Aren’t for Fruit Salad

One of life’s simple pleasures in the summer is fresh fruit. We know it’s delicious to make a fruit salad and we have fantastic ones for summer here. But, we’re sharing 18 recipes that go beyond fruit salad. More than just for dessert, fresh fruit can be incorporated into main meals too. From breakfast to […]

11 Recipes That Spotlight Pesto

11 Recipes That Spotlight Pesto

Bright green in color, pesto is a classic northern Italian sauce. Traditionally made with basil, Parmesan, garlic, olive oil, and nuts (pine nuts or walnuts), it has a slightly grassy and nutty flavor. Easy to make at home, it’s versatile and quite tasty. We’re sharing pesto sauce from scratch recipes along with ways you can […]