Can I use frozen blueberries for this homemade blueberry ice cream?

Yes! Frozen blueberries work just as well as fresh ones in this recipe. There's no need to thaw them before cooking; just add them straight to the saucepan and follow the same steps for cooking and blending.

Can I make this blueberry ice cream without an ice cream maker?

While an ice cream maker is recommended for the best texture, you can still make this ice cream without one. After churning the mixture by hand (stir every 30 minutes to break up ice crystals), transfer it to the freezer until it reaches the desired consistency.

Can I substitute the heavy cream and whole milk with dairy-free alternatives?

Yes! You can substitute the heavy cream and whole milk with dairy-free alternatives like coconut milk or almond milk for a delicious dairy-free version of this blueberry ice cream. Just make sure to choose a creamy option to ensure a smooth texture.

How long can I store homemade blueberry ice cream in the freezer?

Homemade blueberry ice cream can be stored in an airtight container in the freezer for up to one week. For the best texture, let it soften slightly at room temperature before scooping and serving.

Homemade Blueberry Ice Cream: 5 Easy Tips for Perfection

Name: Homemade Blueberry Ice Cream
Prep time: 10 min
Cook time: 15 min
Total time: 4 h
Cuisine: American
Ingredients: 2 cups blueberries; 2 Tablespoons lemon juice; 1 cup granulated sugar; 2 cups heavy whipping cream; 1½ cups whole milk

Description

Homemade blueberry ice cream is a refreshing and indulgent treat that’s perfect for summer or any time you’re craving a cool, creamy dessert. With fresh or frozen blueberries, this recipe offers a perfect balance of sweetness and tartness, complemented by the rich, smooth texture of cream and milk.

Ingredients

Scale

2 cups blueberries
2 Tablespoons lemon juice
1 cup granulated sugar
2 cups heavy whipping cream
1½ cups whole milk

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Instructions

Put blueberries, lemon juice, and sugar in a medium saucepan. Cook over medium heat until the sugar dissolves, stirring frequently.
Bring to a boil, then reduce the heat and simmer for 10 minutes. The mixture should thicken slightly.
Chill the blueberry mixture until completely cooled. Then process until smooth using an immersion blender, food processor, or regular blender.
Stir in the heavy cream and whole milk until combined.
Pour the mixture into your ice cream maker and churn according to the machine’s instructions, typically for 25-35 minutes.
Once the ice cream reaches a soft-serve consistency, scoop it into a storage container and freeze for at least 3 hours until firm.

Notes

You can use either fresh or frozen blueberries for this recipe.
If you don’t have an ice cream maker, churn the mixture manually by stirring every 30 minutes while it freezes.
For a lighter version, substitute the heavy cream and milk with half-and-half.
Feel free to add a dash of vanilla extract or a pinch of salt for extra flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Ice Cream Maker
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 28g
Sodium: 35mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg