Simple Homemade Blueberry Ice Cream

Summer is synonymous with berries and ice cream. This simple homemade blueberry ice cream is bursting with warm summer vibes!!

Ice Cream ! Who doesn’t love it? it’s the quintessential summer treat, isn’t it? You come to know when the ice cream trucks start making daily rounds through neighbourhoods and around the parks. Whether you’re a fan of plain vanilla or prefer it loaded with chocolate, fresh fruits or mint, there’s one thing we can probably all agree on—nothing beats homemade ice cream. It’s rich, it’s indulgent, and while it takes some effort, the end result always comes with an undeniable sense of pride.

Have you ever tried making ice cream?

It’s a lot simpler than you think. Most recipes require very few basic ingredients. French ice cream is made with eggs so it’s thick and custardy whereas Philadelphia-style ( also know as American-style) is made with sugar, milk and cream. Some require an ice cream machine, but many are no churn. But the final result is so much better than store bought!

I love making ice cream and egg-free ones, from the perspective of a home cook, are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. The trick to soften the texture of egg-free ice creams, which otherwise freeze rock solid, is adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup.

This Blueberry Ice Cream is one of the easiest recipes out there. Whole milk and cream give it, its lightly creamy texture. A generous heap of berries lend their beautiful colour and flavour.  You can use fresh or frozen berries here; If using fresh blueberries, you’ll just need to give them time to macerate in sugar first.  Otherwise, you know what’s the hardest part of this simple, super yummy ice cream?  The waiting.  Oh, so hard to wait!

Ingredients Used to make this dish:

• Blueberries – You can use either fresh or frozen blueberries, but fresh fruit tends to have more flavour.
• Granulated sugar and condensed milk – Sweetens the ice cream, but also keeps it smooth as it churns and freezes.
• Lemon juice – Enhances the flavour of the blueberries.
• Heavy cream – The fat content of heavy cream is needed for a rich mouth feel and smooth, creamy texture.
• Full fat milk – So that your fat/water ratio is optimal.
• Vanilla extract – Adds flavour
• Salt – Balances the sweetness.
• Vodka – Helps to lower the freezing point of the ice cream and eliminate ice crystals, for a smooth, creamy texture.

How to make Blueberry Ice Cream

This summer treat will take a bit of time and planning, but it’s so worth it! I suggest you make it at least one day before you plan to serve it.

• First, make a thick blueberry syrup using fresh blueberries, sugar, a little bit of lemon juice. In a saucepan, combine the blueberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring frequently. Cook until the blueberries burst and become very juicy, and the sugar is completely dissolved. Note: Don’t use a wooden spoon as it will get stained.

• Simmer the blueberries until they soften and break down. Pour the blueberries and sauce into a blender and puree them. (You can also use a food processor, immersion blender, or potato masher).

• Strain your pureed blueberries in a fine-mesh sieve to remove all the seeds. I use a small fine mesh strainer for this. You may need to use the back of a spoon to press all the liquid through. You’ll have a nice syrup. Your blueberry puree should be nice and smooth.

Chilling

• Pour into a small container, cover with plastic wrap or a lid, and refrigerate till chilled. When the mixture is fully chilled, it may look like jelly.
• When you are ready to churn, in a large bowl add the heavy cream, full fat milk, condensed milk, vanilla and salt. Pour in the chilled blueberry pulp and whisk together till you get a lovely purple hue.

• Now it’s time to churn! Add to your machine and follow the manufacturer’s directions. The ice cream will be soft-serve consistency straight from your machine as below. During the last minute of churning, add the vodka.

• Transfer the mixture to a freezer-safe container, cover, and freeze for 10-12 hours, or overnight, until firm enough to scoop.

Helpful Tips and Tricks to make this Simple Blueberry Ice cream

• You can use frozen blueberries if you don’t have fresh berries!
• For a shortcut you can skip the first step (of making the blueberry mixture) and use 1/2 cup of blueberry jam!!
• Do not add any water to the blueberry pulp
• A tablespoon of vodka in homemade ice cream helps to lower the freezing point and eliminate ice crystals, for a smooth, creamy texture.
• The ice cream will stay fresh for up to 3 weeks.
• Do not reduce the amount of sugar as the sugar not only sweetens the dish, but also helps provide a smooth, creamy texture, rather than an icy texture. Less sugar alters the texture and it might not be as smooth.

If you are looking for more summer recipes:

1. Simple Cold Brew Iced Coffee Popsicles
2. Creamy Lychee and Lemon Popsicles
3. Easy Sweet Corn & Yellow Tomato Gazpacho

If you tried this Simple Homemade Blueberry Ice cream recipe or any other recipe on our blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

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Simple Homemade Blueberry Ice Cream

Serves: 1 Litre Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 450 grams blueberries, fresh or frozen
•  ¾ cup granulated sugar
• 1 tsp fresh lemon juice
• 450 ml fresh heavy cream
• 100 ml full fat milk
• 50 ml condensed milk
• 2 tsp vanilla extract
• pinch of salt 
• 1 tbsp vodka (optional)

method

1. In a saucepan, combine the blueberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring frequently. Cook until the blueberries are soft, bursting and become very juicy, and the sugar is completely dissolved.
2. Let the mixture cool for sometime.
3. Pour the blueberries into a blender or food processor, and pulse a few times to blend the blueberries into a liquid.
4. Pour the pureed blueberries through a fine mesh strainer into a bowl. Use a spoon to press as much of the liquid as you can through the strainer. Discard the pulp and seeds left behind in the strainer.
5. Transfer the pulp to a bowl or covered container and refrigerate until well chilled.
6. In a large bowl, add the cold cream, milk, condensed milk, vanilla and salt. Pour the chilled blueberry pulp and whisk  till you get a lovely purple hue.
7. Now, pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions, until the ice cream is a thick, soft serve consistency. During the last minute of churning, add the vodka.
8. Transfer the ice cream to a freezer-safe container, cover, and freeze for 10-12 hours, or overnight, until firm enough to scoop.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!