Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with fresh blueberry flavor for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Follow the instructions below to have two scoops of your new favorite Fresh Blueberry ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.
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If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Fresh Strawberry Ice Cream, Homemade Mango Ice Cream, Homemade Cherry Ice Cream, and Homemade Pineapple Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!
Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.
Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.
Then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.
Enjoy!
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Blueberry Ice Cream (no eggs)
Ingredients
- 4 cups blueberries (fresh or frozen)
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
- Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.
- Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended, then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
- Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
- Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.
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Tips and Ideas
- Use fresh, ripe blueberries for the best flavor — they break down into a richer sauce than frozen berries. If using frozen, thaw and drain excess liquid first.
- Let the blueberry sauce cool completely before mixing it into the cream base, so the ice cream churns properly and doesn’t end up icy.
- Chilling the base for a few hours (or overnight) before churning helps it freeze faster and gives a creamier final texture.
- For a swirled look instead of a fully blended one, reserve a few tablespoons of the blueberry sauce and fold it in during the last minute of churning.
- A squeeze of fresh lemon juice in the blueberry sauce brightens the flavor and balances the sweetness.
- Try folding in graham cracker crumbs, white chocolate chips, or a swirl of lemon curd for a fun twist on the classic.
- Store in an airtight container with plastic wrap pressed directly on the surface to help prevent ice crystals from forming.
Desserts
