Description
This creamy, refreshing blueberry ice cream is bursting with natural fruit flavor! Perfect for a summer treat or any time you’re craving a sweet and tangy dessert. It’s easy to make and sure to be a hit with the whole family.
Ingredients
Units
Scale
- 2 cups fresh or frozen blueberries
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
Instructions
- In a saucepan, combine blueberries and sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries begin to release their juice and the mixture thickens slightly.
- Remove from heat and let it cool to room temperature.
- Once cooled, puree the blueberry mixture in a blender or food processor until smooth.
- Stir in lemon juice, vanilla extract, and a pinch of salt.
- In a separate bowl, whisk together heavy cream and milk until well combined.
- Add the blueberry mixture to the cream and milk mixture, and stir to combine.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
- Scoop and enjoy!
Notes
- For a swirl effect, you can gently fold in extra fresh or crushed blueberries after churning.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until you reach a creamy consistency.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg