Blueberry Ice Cream Recipe

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This Blueberry Ice Cream Recipe is for all you blueberry lovers out there. Follow my simple 20 minute process of cooking and straining plump blueberries and then combine them with classic ice cream ingredients. So creamy and FULL of blueberry flavor, and makes this the BEST ice cream ever!

No matter which kind of ice cream maker you are using, you can adapt all of my ice cream recipes to fit. Be sure to try my recent Mint Chip Ice Cream, my Cookies and Cream or fan favorite Strawberry Ice Cream next!

An oblong white container of blueberry ice cream, formed into four scoops.

HUGE blueberry lovers here. Seriously…HUGE.

Mike and I celebrated our 30th wedding anniversary two years ago in Maine. Yup, the home of the blueberry! We enjoyed so many wonderful things there, especially blueberry beer (the best!), blueberry mules, and blueberry ice cream. We found the best soft serve just a few blocks from where we stayed in Bar Harbor, and I remember saying that I would recreate it for the blog.

To this day, we buy blueberries in bulk when they’re seasonal. Next up…blueberry mules!

For other blueberry recipes on the blog, try The Best Blueberry Muffins, Blueberry Baked Oatmeal Cups, and Blueberry French Toast Casserole!

Side shot of one bowl of blueberry ice cream.

Ingredients needed:

  • Dairy – An even amount of heavy cream and whole milk is needed.
  • Eggs – I used four whole eggs for this recipe.
  • Sugar – Just a cup and a fourth of granulated sugar.
  • Vanilla – I always use Watkin’s Vanilla.
  • Blueberries – Fresh blueberries work best!
  • Lemon – Some fresh lemon juice helps keep the blueberries fresh!

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

  1. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  2. In a small mixing bowl, combine the eggs and sugar and whisk well.
  3. When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
  4. Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
  5. Remove from heat and let cool. Refrigerate.

How to make blueberry ice cream:

  1. Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  2. Temper the eggs. See directions above.
  3. Cook the blueberries. In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This will take about 20 minutes..
  4. Strain the blueberries/juice. Pour the cooked berries into a fine mesh strainer over a bowl, catching all the juices. Use a spoon to push the berries and allow all the juice to strain out. Cool.
  5. Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the blueberry JUICE (not the berry pulp), the heavy cream, and the vanilla. Mix well and refrigerate until ready to use.
  6. Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
  7. Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. 
  8. Add the blueberry pulp. Add the blueberry pulp to the ice cream, and stir well.
  9. Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Part of the container of ice cream formed into scoops.

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
A drippy scoop of blueberry ice cream.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

An ice cream scoop on one scoop of blueberry ice cream.

Blueberry Ice Cream Recipe

Sue Ringsdorf
This Blueberry Ice Cream Recipe is for all you blueberry lovers out there. Follow my simple 20 minute process of cooking and straining plump blueberries and then combine them with classic ice cream ingredients. So creamy and FULL of blueberry flavor, and makes this the BEST ice cream ever!
4.89 from 9 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8 1-cup servings
Calories 480 kcal

Ingredients
  

  • 2 pints blueberries – or 24 ounces
  • 1 ¼ cup granulated sugar – divided
  • 1 large lemon – freshly squeezed
  • 4 large eggs
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 Tablespoons vanilla

Instructions
 

Temper the eggs.

  • Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  • In a small mixing bowl, combine the eggs and 3/4 cup sugar and whisk well.
  • When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
  • Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
  • Remove from heat and let cool. Refrigerate.

Prep blueberries.

  • In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This will take about 20 minutes..
  • Pour the cooked berries into a fine mesh strainer over a bowl, catching all the juices. Use a spoon to push the berries and allow all the juice to strain out. Cool.

Make ice cream.

  • If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  • In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the blueberry JUICE (not the berry pulp), the heavy cream, and the vanilla. Mix well and refrigerate until ready to use.
  • If using a KitchenAid attachment (as pictured in blog post), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
  • Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. 
  • Add the blueberry pulp to the ice cream, and stir well.
  • Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

If you prefer a smooth blueberry ice cream, you can leave the pulp from the berries out and just flavor with the strained juice.
This ice cream will last in the freezer for several months.

Nutrition

Calories: 480kcalCarbohydrates: 55gProtein: 7gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 181mgSodium: 86mgPotassium: 275mgFiber: 3gSugar: 47gVitamin A: 1175IUVitamin C: 19mgCalcium: 133mgIron: 1mg
Keyword blueberry ice cream recipe, homemade ice cream, kitchenaid ice cream
Tried this recipe?Let us know how it was!

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Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

9 Comments

  1. I’m making this now and it says to put everything in the kitchen aid mixer including the “remaining sugar.” But there isn’t any remaining sugar. Recipe calls for 1-1/4 cups of sugar and 3/4 went into the tempered eggs and 1/2 went into the blueberries. Am I supposed to add more when it comes to the mixing part? If so, how much?

    1. Suebee Homemaker says:

      Oh I’m sorry about that. There is no remaining sugar! I’ll fix that now.

  2. I can’t wait to make this. About how many cups of the blueberry syrup should I end up with?

    1. Suebee Homemaker says:

      It should make about 1 1/2 cups of syrup. Let me know how it turns out for you!

      1. Thanks! It was delicious. I used berries from a farm about a mile away from my house. Can’t get much more local than that!
        I always forget how easy the Kitchen Aid ice cream maker is to use. Going to make peach next week and be as big as a house. LOL

  3. Another recipe we so lucky to try on our sisters weekend and we are a family of ice cream lovers!! So delicious and blueberryeeee!! Dad would have loved it too!!

    1. Suebee Homemaker says:

      We love this one too!! 🙂

  4. Favorite ice cream to date!

  5. This blueberry ice cream is absolutely delicious! It’s now a new family favorite!!

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