Homemade blueberry ice cream recipes for ice cream makers

Nothing says summer like a big scoop (or three!) of blueberry ice cream. Sure, vanilla ice cream tastes great topped with fresh blueberries, or served over a warm, homemade blueberry dessert. But in the middle of the summer, nothing beats fresh blueberries churned into a homemade ice cream. It's the best!

What is blueberry ice cream made of?

This recipe starts with fresh blueberries and a little bit of sugar to cook a compote on the stove (it's okay to substitute frozen blueberries here, but you may need to add a few minutes to the cook time.) Add this to a custard base of egg yolks, heavy cream, and more sugar. Finish the ice cream with vanilla, a pinch of salt, and cold buttermilk to help balance all the sweetness.

What can you serve with blueberry ice cream?

Blueberry ice cream tastes great in a cone, of course, but it also makes a stellar topping for any number of summer fruit desserts. Try it on top of a warm peach galette to marry the fruits of the season, or serve it with fresh cherries or strawberries and a big scoop of whipped cream, for the ultimate 4th of July dessert. Looking for something portable? Sandwich a scoop between two of Ree Drummond's favorite sugar cookies, wrap in parchment paper, and freeze until firm. You won't regret having a few of these easy no-bake treats stashed away in the freezer this summer!

Advertisement - Continue Reading Below

Directions

• 1. Step 1Combine the blueberries and 1/4 cup sugar in a small pot. Place over medium heat and bring to a simmer. Let cook, stirring occasionally, until most of the fruit breaks down, about 12 to 15 minutes. Set aside to cool slightly.
  2. Step 2Combine the remaining 3/4 cup sugar, heavy cream, and salt in a medium pot. Place over medium heat and stir frequently, just until the sugar is dissolved (do not boil). Remove from heat.
  3. Step 3Meanwhile, whisk the egg yolks in a medium bowl. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the reserved 1/3 cup warm cream mixture into the egg yolks to bring them up to temperature. Transfer the warmed egg mixture to the pot with heavy cream, whisking well to combine. 
  4. Step 4Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160 and 180°). Immediately pour through a fine mesh strainer into a large bowl and set it over a bowl of ice water. Stir to cool the mixture slightly. Add the blueberry puree, vanilla, and buttermilk, then stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold or overnight.
  5. Step 5Transfer to an ice cream maker and freeze according to the manufacturer's instructions. You can eat this directly from the machine, like soft serve, or transfer to a container to freeze for at least 4 hours, up to 48 hours, for the best texture and "scoopability."

Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends. 

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Jump to Recipe

Creamy homemade Blueberry Ice Cream is bursting with summer blueberry flavor and has the most beautiful shade of purple!

Fresh berries and cream combine with a classic cooked French custard to make this dreamy, creamy, and fruity ice cream that's churned in your ice cream maker.

Blueberry Ice Cream is naturally gluten-free and nut-free.

This ice cream is such a gorgeous shade of purple! I can't decide which purple I like best, but it's a toss-up between this blueberry ice cream and our black raspberry ice cream. You might also like this Raspberry Ice Cream.

Aside from being beautiful, homemade blueberry ice cream is so tasty, packed with all the flavor of fresh summer blueberries, enhanced with plenty of sugar, vanilla, and lemon juice. It's perfect in a blueberry milkshake.

Fruity ice cream flavors are some of the best! Try our Pineapple Ice Cream and Cherry Vanilla Ice cream recipes next.

Why You're Going to Love this Blueberry Ice Cream Recipe

Fresh, Amazing Blueberry Flavor. Just like fresh Peach Ice Cream, Blueberry ice cream tastes like summer in a bowl (or on a cone). You can get this flavor any time of year using frozen berries too.

Simple Ice Cream Making Instructions. French-style ice cream can seem intimidating, but I promise it's not difficult. I'll guide you through each step so that you are successful. You'll be an ice cream making pro in no time!

Natural Ingredients. This homemade ice cream recipe is made with fresh milk and cream, a handful of other simple ingredients, and doesn't contain any preservatives, chemicals, or artificial colors.

Ingredients in Homemade Blueberry Ice Cream

Blueberries - You will need 12 ounces of fresh blueberries or about 2 cups of fruit for this ice cream recipe. Frozen berries can also be used.

Sugar - For sweetness and amazing ice cream texture, plain, white, granulated sugar is the perfect choice.

Water - If you're using fresh berries, add a bit of water to them as they're cooking. Frozen berries have enough water in them, so you won't need this.

Lemon Juice - The bright flavor of lemon is perfect with blueberries. Use fresh lemon juice if at all possible.

Egg Yolks - These create the base for our ice cream custard. We'll gently heat the egg yolks to pasteurize them, but you can also purchase pasteurized eggs if you prefer.

Whole Milk - Milk is cooked with egg yolks and sugar to create our custard base.

Salt - Just a bit of salt balances the sweetness and makes everything taste a bit brighter.

Heavy Cream - Making ice cream with both heavy cream and whole milk is what gives us the perfect creamy texture.

Vanilla Extract - Vanilla is a must for almost all of our ice cream recipes. It elevates the simple flavors of milk, sugar, and cream.

How to Make Blueberry Ice Cream from Scratch

Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.

1. In a saucepan, add the blueberries, ¼ cup of granulated sugar, water, and lemon juice. 
2. Cook over medium heat, until the blueberries burst and the sauce thickens, about 6-8 minutes. Mash the blueberry mixture with a wooden spoon, and set aside.
3. In a medium bowl, whisk together the egg yolks and the remaining ½ cup of granulated sugar until smooth and pale yellow in color.
4. Add the milk and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil. Add about ½ cup of hot milk to the egg and sugar mixture and whisk constantly until combined. (this is called tempering the eggs)
5. Then, add the strained blueberries and tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon.
6. Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add the heavy cream and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
7. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
8. Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

How to Store Blueberry Ice Cream

Store this homemade Blueberry Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

Tips for Making This Blueberry Ice Cream Recipe

Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.

You can use frozen blueberries - If you decide to use frozen berries, leave out the water in the recipe. Too much liquid will cause ice crystals in your final product.

Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. Don't skip the chilling time before churning either, or you'll end up with ice cream that doesn't set.

Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.

Make super-smooth ice cream - Instead of mashing the cooked berries, blend them up and strain out the pulp.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture of ice cream.

Why is Blueberry Ice Cream Purple?

You might expect blueberry ice cream to be blue, but blueberries are always going to be purple once you mash and/or cook them. The coloring in the skin of the blueberry, crated by chemicals called anthocyanins, changes from deep blue to purple in the process.

Can You Buy Blueberry Ice Cream?

Blueberry ice cream is not readily available on supermarket shelves, although Ben and Jerry's made a pretty tasty Wild Maine Blueberry ice cream flavor back in the 1990s.

I have to imagine that it's difficult for large ice cream producers to create a flavorful blueberry ice cream that is consistent, or maybe it's just not as popular as they'd like it to be.

In any case, fresh, small-batch blueberry ice cream like you can make with this recipe is the way to go if you want to enjoy this frozen treat. You may also have luck with your local small ice creamery.

No Churn Blueberry Ice Cream Directions

Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients.

Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.

Blueberry Ice Cream Add-Ins

Simple blueberry ice cream is so delicious on its own, but you can add in anything you like and make this ice cream recipe your own! Try these ideas:

• Lemon zest, crushed lemon cookies, or even crushed lemon candy. Lemon is simply delicious with blueberries.
• A swirl of sweetened cream cheese and graham cracker crumbs will make this a blueberry cheesecake ice cream. Check out our Strawberry Cheesecake Ice Cream for more.
• White chocolate shavings
• Marshmallow Fluff
• Herbs and Spices can elevate the flavor of blueberry ice cream. Try cinnamon, anise, or fresh mint.

Is Ice Cream Made with Eggs Safe to Eat?

Yes, this French custard ice cream recipe is safe to eat. The egg yolks are very gently cooked when the hot milk is added to them. If you have any concerns about food safety, simply use pasteurized eggs in this recipe rather than fresh ones.

More Homemade Fruit Ice Cream Recipes

• Strawberry Ice Cream
• Mango Ice Cream
• Melon Ice Cream
• Matcha Ice Cream

You might also like to learn how to make Sorbet from fresh fruits!

• Lime Sorbet
• Watermelon Sorbet

Our Favorite Ice Cream Making Tools:

• Cuisinart 2QT Ice Cream Maker - Works with ice cream, sorbets, and frozen yogurt.
• Loaf Pan - You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
• Ice Cream Scoop - Make sure you have a good ice cream scoop. This is one of our favorites.
• Ice Cream Bowls - You can use any bowl, but we think these are fun.
• Ice Cream Containers - We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.

Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.

LET'S GET SOCIAL, you can follow us on Pinterest or leave a comment below if you have any questions.

Did you make this Homemade Blueberry Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.

Prep Time 15 minutes

Cook Time 30 minutes

Chilling/Freezing Time 8 hours

Total Time 8 hours 45 minutes

Ingredients

• 12 oz. blueberries (roughly 2 cups)
• ¾ cup granulated sugar, divided
• 1 tablespoon water
• 1 tablespoon lemon juice
• 4 large egg yolks
• 1 ½ cups whole milk
• ½ tsp salt
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a saucepan, add the blueberries, ¼ cup of granulated sugar, water, and lemon juice. 
2. Let heat over medium heat, until the blueberries burst and the sauce thickens, about 6-8 minutes. Mash with a wooden spoon. Set aside.
3. In a medium bowl, whisk together the egg yolks and remaining ½ cup of granulated sugar until smooth and pale yellow in color.
4. Add the milk and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil. Add about ½ cup of the hot milk to the egg and sugar mixture and whisk constantly until combined. 
5. Then, add the strained blueberries and tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes. 
6. Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add the heavy cream and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
7. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
8. Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving. 

Notes

• Fresh blueberries work best in this recipe, but frozen berries can be used. If you choose to use frozen blueberries, omit the water from the recipe, since frozen berries have more water in them.
• For a smoother consistency, use a blender or food processor to puree the cooked blueberries, then strain out the pulp.

Nutrition Information:

Yield:

Spread the Ice Cream love!

What is blueberry ice cream made of?

How long does it take to make ice cream in a Pioneer Woman ice cream maker?

Can you use pectin in ice cream?