Rich, velvety, and swirled with juicy blueberry goodness — this homemade ice cream is like summer in a bowl!
Ingredients
- 2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar (divided)
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
Directions
- Make the Blueberry Sauce:
In a saucepan, combine blueberries, 1/4 cup sugar, and lemon juice.
Simmer over medium heat for 8–10 minutes until the berries burst and mixture thickens slightly.
Let cool completely, then mash or purée if a smoother texture is desired. - Make the Ice Cream Base:
In a mixing bowl, whisk together remaining 1/2 cup sugar, heavy cream, milk, vanilla, and a pinch of salt until the sugar dissolves. - Combine & Chill:
Stir in the cooled blueberry mixture.
Chill the mixture in the fridge for at least 2 hours, or overnight for best flavor. - Churn:
Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy. - Freeze:
Transfer to a lidded container and freeze for at least 4 hours to firm up. - Serve & Enjoy:
Let sit at room temperature for a few minutes before scooping. Garnish with extra berries or a sprig of mint!
Prep Time: 20 minutes
Churn Time: 25 minutes
Freeze Time: 4+ hours
Total Time: ~5 hours
Servings: 6–8
Calories: ~260 per serving
Want to swirl in white chocolate or fold in crushed graham crackers for a pie-inspired twist? Let me know and I’ll customize it for you!