Blueberry Ice Cream

A creamy homemade blueberry ice cream made with fresh berries simmered into a sweet-tart sauce, blended with rich vanilla cream, and churned until smooth and scoopable for a bright, summery dessert.

This homemade blueberry ice cream combines fresh blueberries simmered into a sweet-tart sauce with lemon and sugar, then folded into a rich vanilla cream base of heavy cream and milk for a smooth, custard-style texture. After chilling and churning, it transforms into a creamy, scoopable dessert bursting with real fruit flavor and a naturally vibrant purple hue, making it a refreshing, summery treat that’s both simple to prepare and deeply satisfying.

Servings

6-8

Prep Time

15 minutes

Cook Time

15 minutes
+ 6-8 hours churn and freeze

Total Time

~8 hours

2 cups fresh blueberries
1 cup granulated sugar, divided
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
Pinch of salt

Cooking the Blueberries
In a saucepan over medium heat, combine 2 cups fresh blueberries, ½ cup of the sugar (from the 1 cup total), and 1 tablespoon lemon juice. Cook for about 5–7 minutes, stirring occasionally, until the blueberries break down and release their juices. Remove from heat and let cool, then blend for a smoother texture if desired.

Mixing the Ice Cream Base
In a bowl, whisk together 2 cups heavy cream, 1 cup whole milk, the remaining ½ cup sugar, 1 teaspoon vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Combining
Stir the cooled blueberry mixture into the cream base until evenly combined.

Chilling
Refrigerate the mixture for at least 2–4 hours, or until thoroughly chilled. This step is key for a creamy texture.

Churning
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.

Freezing
Transfer to a container and freeze for 2–4 hours until firm.

Serving
Scoop and serve cold for a bright, fruity ice cream with a smooth, creamy texture.