Blueberry Ice Cream

Creamy homemade blueberry ice cream, bursting with flavor! A fun way to indulge in your favorite Summer fruit!

Creamy homemade blueberry ice cream recipe from @bakedbyrachel

I’m in a weird limbo right now. I’m craving Fall flavors like crazy, while trying to savor all that Summer still has to offer. I’ve already started my Fall recipe baking which certainly isn’t helping my situation any. My favorite local apple farm opened up for the season this week, which has me super giddy. I’m ready to go buy bushel after bushel, but I’m also trying to resist a bit. My absolute favorite variety won’t be available till mid-September at the earliest. We’re almost there but it’s still so far away!

I’m ready for the busy Fall schedules, but I’m not ready for Summer break to be over. It goes by so fast! Fingers crossed for some amazing weather to ring out August. Normally August weather takes a nose dive for us. I love the cooler days, but I’d also love to get some more swimming in before we call it quits for the season. The hard part about living in the northern part of the country is a shorter Summer and swim season, but the payoff is a gorgeous Fall. Again with being in a weird limbo state. I wish I could have the perfect blend of Summer and Fall.

Creamy homemade blueberry ice cream recipe from @bakedbyrachel

I made this blueberry ice cream a few weeks ago, full well knowing that it would likely be the last homemade ice cream of the season. That doesn’t mean I’m done. It is fully a year round treat in my book. I hope it is for you too!

The great thing about this ice cream, it’s not just a Summer treat because you can use fresh or frozen blueberries! Enjoy your favorite creamy homemade blueberry ice cream any time of the year!

This blueberry ice cream recipe is perfectly sweet, creamy and bursting with fresh blueberry flavor! It’s a must make.

Grab a scoop while you can, it’s sure to disappear fast!

Creamy homemade blueberry ice cream recipe from @bakedbyrachel

Yield: serves 4-6

Prep Time: 15 minutes

Total Time: 24 hours

Blueberry Ice Cream

Creamy homemade blueberry ice cream, bursting with flavor!

Ingredients:

  • 2C blueberries, fresh or frozen
  • 1C granulated sugar, divided
  • 1Tb lemon juice
  • 2C heavy cream
  • 1C whole milk
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 3 egg yolks

Directions:

  1. Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside. 
  2. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. 
  3. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. 
  4. Whisk egg yolks in a small bowl.
  5. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. 
  6. Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight. 
  7. Churn according to manufacturer's directions. 
  8. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. 

Baked by Rachel original

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82 Responses to “Blueberry Ice Cream”

  1. #
    1
    allie @ Through Her Looking Glass — August 13, 2015 at 7:36 am

    I know, I’m in that same weird place Rachel. Hurry up fall, but linger summer….and we are planning to go apple picking this weekend. Can’t wait. Tonight we’re headed to Prescott Park for the Peter Pan play in Portsmouth…more summer fun. Guessing you know all about that. Your ice cream looks divine. Love that gorgeous purple color. So delicious in those waffle cones! Yum!

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      1.1
      Rachel — August 14, 2015 at 7:35 am

      I’m trying my hardest to hold out on getting apples but I might have to cave before long. They’re just too good straight from the farm! :) I hope you enjoyed the play!

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    2
    Beth — August 13, 2015 at 8:18 am

    The color is so PURPLE!!! It just looks so dreamy. I’ve also been experiencing this weird it’s still summer but my brain wants fall dilemma!

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      2.1
      Rachel — August 14, 2015 at 7:35 am

      I’m glad I’m not alone with the limbo issue! :)

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    3
    Catherine — August 13, 2015 at 8:24 am

    Dear Rachel, I find myself feeling the same way. Fall is my favorite season yet I feel like this summer just flew by so quickly and I never got to fully enjoy it. I’m still holding on to homemade ice cream though…a perfect way to savor summer. Your ice cream sounds delightful and looks beautiful. I love the color! xo, Catherine

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      3.1
      Rachel — August 14, 2015 at 7:35 am

      Thanks so much Catherine! :)

  4. #
    4
    Aimee @ ShugarySweets — August 13, 2015 at 8:53 am

    Oh my gosh the color of this ice cream!!! I’m in love :)

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      4.1
      Rachel — August 14, 2015 at 7:36 am

      Thanks Aimee! :)

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    5
    Lauren Gaskill | Making Life Sweet — August 13, 2015 at 10:07 am

    This ice cream is so beautiful and dreamy! I love the deep indigo color. Perfect for summer! :D

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      5.1
      Rachel — August 14, 2015 at 7:36 am

      Thanks Lauren!

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    6
    Anna @ Crunchy Creamy Sweet — August 13, 2015 at 11:14 am

    I am in the same limbo right now! Craving fall yet can’t let go of the summer veggies and fruits. Also, I can’t get over how gorgeous the color of this ice cream is! Stunning!

    • #
      6.1
      Rachel — August 14, 2015 at 7:36 am

      I wish we could have the best of both seasons all year round! :)

  7. #
    7
    dixya | food, pleasure, and health — August 13, 2015 at 12:26 pm

    i bought ice cream maker 2 summers ago and it is collecting dust as i type this. i cant get over how beautiful and bright this ice cream looks. send me some icecream vibes.

    • #
      7.1
      Rachel — August 14, 2015 at 7:36 am

      Dust that baby off and whip up some ice cream! :)

  8. #
    8
    Amy @Very Culinary — August 13, 2015 at 1:36 pm

    This is seriously the prettiest ice cream I have ever seen.

    • #
      8.1
      Rachel — August 14, 2015 at 7:36 am

      Thanks Amy! :)

  9. #
    9
    Erin @ The Spiffy Cookie — August 13, 2015 at 2:57 pm

    Oh my word the color of this is simply gorgeous! Pretty and delicious!

    • #
      9.1
      Rachel — August 14, 2015 at 7:36 am

      Thanks Erin! :)

  10. #
    10
    Lauren+at+Keep+It+Sweet — August 13, 2015 at 2:59 pm

    Most amazing ice cream color ever! And gorgeous photos as usual!!

    • #
      10.1
      Rachel — August 14, 2015 at 7:37 am

      Thanks so much Lauren!

  11. #
    11
    sue|theviewfromgreatisland — August 13, 2015 at 9:08 pm

    That’s the prettiest ice cream I’ve ever seen! Pinning and sharing <3

    • #
      11.1
      Rachel — August 14, 2015 at 7:37 am

      Thanks so much Sue! :)

  12. #
    12
    Karen @ The Food Charlatan — August 14, 2015 at 12:15 am

    Rachel I can’t believe the color on this ice cream! It’s gorgeous! I live in California, which has it’s perks but an amazing fall is not one of them. We lived in Indiana for a couple years for grad school, and I totally miss the leaves and huge trees. Nothing compares!

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      12.1
      Rachel — August 14, 2015 at 7:38 am

      I’d miss the leaves for sure if I ever moved away! You definitely get some amazing weather in CA though!! :)

  13. #
    13
    Medeja — August 14, 2015 at 8:54 am

    That is pretty amazing color!

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      13.1
      Rachel — August 15, 2015 at 7:22 am

      Thanks Medeja!

  14. #
    14
    Julianne @ Beyond Frosting — August 14, 2015 at 11:05 am

    Now this look like the most perfect ice cream!

    • #
      14.1
      Rachel — August 15, 2015 at 7:23 am

      Thanks Julianne! :)

  15. #
    15
    ayudiahrespatih — August 14, 2015 at 7:48 pm

    What a perfect ice cream…amazing!

    • #
      15.1
      Rachel — August 15, 2015 at 7:23 am

      Thanks so much! :)

  16. #
    16
    Stephanie @ Girl Versus Dough — August 15, 2015 at 2:50 pm

    This ice cream is STUNNING. I would almost not want to eat it because it’s so pretty, but obviously that wouldn’t last long because it sounds so yummy. ;)

    • #
      16.1
      Rachel — August 16, 2015 at 6:11 pm

      Thanks so much Stephanie! :)

  17. #
    17
    Melissa Belanger — August 17, 2015 at 9:25 pm

    This ice cream looks delicious and beautiful. I’m totally craving fall stuff, too, but there are still so many great things to be eaten this summer – especially blueberries!

    • #
      17.1
      Rachel — August 18, 2015 at 7:30 am

      Thanks Melissa! :)

  18. #
    18
    Nikki — September 2, 2015 at 8:40 am

    I made your blueberry ice cream recipe in mid August and it is simply the very best ice cream recipe I have ever made…and I am an ice cream officianado, or so I like to think. So creamy and flavourful, worth spending the extra money on wild blueberries when in season. absolutely delicious, and thank you. I have been searching for a blueberry ice cream recipe for a long time, and now the search is over.

    • #
      18.1
      Rachel — September 2, 2015 at 6:54 pm

      I’m so glad you enjoyed it, Nikki! Thanks so much for sharing. :)

  19. #
    19
    Nilufer — September 15, 2015 at 9:10 am

    Hello, this is good recipes, specially I adored the colors. But I made a mixture of recipes (it’s a good or bad, no idea). Because I couldn’t be sure about eggs, I never do before, it was first time.

    I featured this recipe on my blog so you check it. I put a link.

    On my future ice creams, İ will try the exact recipe.

    Have a nice day!

    • #
      19.1
      Rachel — September 15, 2015 at 4:11 pm

      So glad you enjoyed it! Thanks so much for sharing :)

  20. #
    20
    marisa — February 24, 2016 at 11:12 pm

    Hi, could I do this recipe without an ice cream machine? Example: freezing the mix overnight, then after 10 min (to soften the frozen mix), whisk it for ten minutes with an electric mixer and then put it to the freezer again until ready. I do this to make ice cream but I don’t know if it will work with this recipe. What do you think? any recommendation? Thanks in advance.

    • #
      20.1
      Rachel — February 25, 2016 at 7:17 am

      I haven’t ever tried your method so I truly can’t be sure how it would turn out. But there’s only one way to know! Let me know if you end up trying it! :)

  21. #
    21
    Beth Ellen — May 6, 2016 at 11:13 am

    Ok, so I get that this is supposed to serve 4-6, but how much ice cream does it actually make? I made the sauce (for lack of a better word from my sleep-deprived brain) last night and just put it into my ice cram freezer this morning. It certainly doesn’t fill the bowl of the machine (which holds 2 qts), so I don’t know if that’s correct or if I let it go for too long in step 5 when everything was in the pot (everything but the extra cream/vanilla).
    Though I will say, it looks amazing right now, and I was tempted to eat it without freezing it last night! Yummy! Good work!

    • #
      21.1
      Rachel — May 9, 2016 at 7:17 am

      My machine holds up to 1.5 quarts. However, if you have a 2 quart you may be able to churn it to a slightly larger quantity than I would. Keep in mind that it doesn’t get it’s body until it’s being churned. When you add it to the ice cream maker, it should only reach maybe half way up the machine. If it’s already to the top before churning, you’re going to have a big mess on your hands.

  22. #
    22
    Andrea — May 19, 2016 at 11:13 am

    I made this last night. It was delicious! I am pregnant and leery o using egg yolks uncooked, so I used egg beaters and it turned out just fine.
    I also misread the vanilla as T., not tsp. so the vanilla overpowered the blueberry flavor. Regardless, I will be saving this recipe and trying I again (this time with the correct amount of vanilla) ;-)

    • #
      22.1
      Rachel — May 19, 2016 at 4:07 pm

      You should be fine enjoying it with egg yolks since they’re being heated and not eaten raw. I’m glad you enjoyed it! Thanks for sharing, Andrea! :)

  23. #
    23
    Kayla — June 12, 2016 at 9:04 pm

    Hi, I was wondering what ice cream maker you use. I plan to start cooking more often in the summer and want to start at the right place :)

    • #
      23.1
      Rachel — June 14, 2016 at 8:42 am

      I use a basic 1 1/2 quart Cuisinart ice cream maker. There are many ice cream makers on the market now, I’m sure they would all do the job well.

  24. #
    24
    Jennifer — June 20, 2016 at 12:01 pm

    In paragraph 5 of the directions, what is the warm liquid you drizzle over the egg yolks? Can’t wait to make this. Going blueberry picking today.

    • #
      24.1
      Rachel — June 22, 2016 at 7:28 am

      The warm milk mixture you’ve created by that point.

  25. #
    25
    Pam — July 2, 2016 at 6:18 pm

    This looks amazing and I love blueberries. Is there an alternative to using milk and cream? Could I substitute coconut milk for the diary?

    • #
      25.1
      Rachel — July 5, 2016 at 7:42 am

      You can definitely substitute with coconut milk. Enjoy! :)

  26. #
    26
    Brenda — July 5, 2016 at 8:00 pm

    I had company from Denmark, and used local fresh Blueberries. It was a hit.
    I am new to making ice cream, and I will making this again?

    • #
      26.1
      Rachel — July 6, 2016 at 7:27 am

      So glad everyone enjoyed the ice cream! Thanks for sharing, Brenda! :)

  27. #
    27
    grace — July 7, 2016 at 6:49 am

    do you have the nutritional information for this recipe?

    • #
      27.1
      Rachel — July 7, 2016 at 7:31 am

      I don’t supply that information, but there are free online nutritional calculators that you can use to figure that info out.

  28. #
    28
    Rebecca — July 18, 2016 at 9:49 am

    This sounds amazing! I am going to make this with my five year old son. However, I do not have any lemon juice on hand. I have orange juice though (pulp free). Would that work instead possibly?

    • #
      28.1
      Rachel — July 18, 2016 at 1:22 pm

      Since it’s such a small amount, I’m sure the substitution will be fine. Enjoy! :)

  29. #
    29
    The Mean Mama — August 20, 2016 at 12:35 am

    Has anyone tried this recipe without egg? I have an allergy but this looks too pretty to pass up!

    • #
      29.1
      Rachel — August 20, 2016 at 7:44 am

      You can typically skip the eggs if necessary. Just keep in mind that doing so will make the ice cream freeze more solid, so it will need to sit out longer before scooping. You can also try adding a small amount of unflavored vodka to the mix, which should help keep it from freezing too solid. Good luck! :)

  30. #
    30
    Sarah Berryman — December 7, 2016 at 7:21 pm

    This is the prettiest looking ice cream I’ve ever seen and I can’t wait to get home next week to make it! I know this is an old post, but is there seriously no colouring added other than the blueberries? WOW!

    • #
      30.1
      Rachel — December 8, 2016 at 8:30 am

      Not a drop of extra color. It’s all from the blueberries. Enjoy!! :)

  31. #
    31
    Shannon — June 1, 2017 at 10:42 am

    I made this, but the color was not as vibrant as yours. Do you know where I could be going wrong?

    • #
      31.1
      Rachel — June 5, 2017 at 7:10 am

      Without being there to see your process, I can’t be sure. However, it could be as simple as your berries. As long as it tastes fine, I wouldn’t worry about it. :)

  32. #
    32
    Anouk — July 3, 2017 at 7:40 am

    May I ask the measurements in grams?

    • #
      32.1
      Rachel — July 3, 2017 at 1:36 pm

      I don’t have those measurements, but you may be able to calculate it with a free online conversion calculator. Good luck.

  33. #
    33
    Jennifer — July 13, 2017 at 6:18 pm

    Mine didn’t turn out nearly as pretty. Your blueberries must’ve been nearly black! 😉 Maybe next time I’ll use more blues and cook them down to a sort of concentrate.

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      33.1
      Rachel — July 16, 2017 at 8:13 am

      The color will absolutely vary from one batch of blueberries to another.

  34. #
    34
    Leslie B — July 15, 2017 at 1:12 pm

    This was the most delicious icecream! I loved the consistency! I made it for my MIL’s birthday and it was the real favorite!! Everyone went. Ask for seconds and thirds!

    • #
      34.1
      Rachel — July 16, 2017 at 8:11 am

      So glad everyone enjoyed it! Thanks for sharing, Leslie! :)

  35. #
    35
    Elizabeth — July 20, 2017 at 3:21 pm

    Just stumbled across this recipe in trying to figure out what to do with a couple gallons of fresh blueberries – DELICIOUS!! And the color mine turned out the same lovely color as yours!! :) Just because of what I had (and didn’t have) on hand, I ended up using 2 cups of 2% milk and 1 cup of heavy cream and it turned out just fine; still super rich. I realize that the sweetness of the fruit can vary widely as well, so next time if my blueberries are this sweet on their own, I’ll probably cut the sugar back to 1/2 cup – I just don’t think it needed that much sugar.

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      35.1
      Rachel — July 21, 2017 at 2:27 pm

      So glad you enjoyed it, Elizabeth! Every batch of fruit definitely needs different amounts of sugar. Feel free to adjust in the future to your liking and as needed. :)

  36. #
    36
    Todd — July 30, 2017 at 3:13 pm

    Thanks for this recipe. Used it with freshly picked blueberries and it was amazing. The only change I made was using maple syrup in place of the sugar. Will definitely be using your recipe again throughout the blueberry season.

    • #
      36.1
      Rachel — July 31, 2017 at 8:17 am

      So glad you enjoyed it, Todd! Thanks for sharing. :)

  37. #
    37
    Diana — October 2, 2017 at 6:36 pm

    Lovely recipe! I’m about to get started but I’m a tiny bit stuck–on step 1! :( Do you add any water to boil the berries with? Or is it strictly lemon juice, sugar, and berries? My toddler is sick and asked for “purple ice cream” so I’m trying this out. Thank you!

    • #
      37.1
      Rachel — October 3, 2017 at 7:22 am

      No water is needed. I hope you both enjoy the ice cream! :)

  38. #
    38
    Debbie — November 15, 2017 at 11:07 pm

    I made this ice cream over the summer and am making it again for Thanksgiving. This is the best blueberry ice cream-EVER. Everyone liked it.

    • #
      38.1
      Rachel — November 18, 2017 at 8:37 am

      So glad to hear you’ve enjoyed it so much, Debbie! Have a wonderful Thanksgiving and thanks for sharing! :)

  39. #
    39
    Janice — December 22, 2017 at 5:48 pm

    Love the color on yours! When I made mine, the color lightened after freezing in the ice cream maker. Does freezing lighten it somehow? It never was as purple as yours in the beginning though. Also, did you have any problems with the blueberry puree curdling the milk? My hot milk/egg yolk mixture looked fine but once I put the puree in, the milk curdled (happened on 2 attempts). On my third try, I cooked the custard first, let it cool to almost room temperature, then mixed the puree in. No issues then. Thanks for the recipe!

    • #
      39.1
      Rachel — December 26, 2017 at 8:53 am

      Every batch of blueberries will offer a slightly different shade in the final ice cream. Yes, the churning process will typically lighten the overall shade a bit. As far as your curdling issue goes, it sounds as though your berry mixture was too hot when you added it to the dairy. I haven’t had that issue and this is the first I’ve heard of it happening to anyone. I’m glad you were able to get it to work! :)

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    40
    Teresa Cole — April 12, 2018 at 12:12 pm

    I dont understand how you get the pretty color, or how you avoid the texture of fresh fruit in your photographs. Mine turned out a blue gray.

    • #
      40.1
      Rachel — April 19, 2018 at 9:18 am

      It could be as simple as the berries you used, not having quite as bright of a shade as mine did.

  41. #
    41
    Peter — September 2, 2018 at 5:31 am

    thanks for the recipe.
    But I didn’t understand about the blueberry mixture.
    I mash the berries and pour it to the strain.
    What part of the blueberries do I add to the egg/cream-mixture?
    The puree or the blueberry-juice?
    And if I poor in the puree-mix, what do I do with the blueberry-juice thats left? Just throw it out?

    • #
      41.1
      Rachel — September 4, 2018 at 6:57 am

      You need to puree the blueberry mixture in it’s entirety and then pour through a mesh strainer to grab any pieces that weren’t blended properly. What goes through the strainer is what you’ll be using for the recipe.

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