Homemade Blueberry Ice Cream

If you ask me, homemade blueberry ice cream is one of summer’s simple pleasures.

This creamy, sweet treat takes fresh berries and turns them into the kind of ice cream that makes you wonder why you ever bought the store-bought stuff. The natural sweetness of blueberries shines through in every spoonful.

It’s made with real cream and a touch of vanilla, letting those summer berries be the star of the show. A quick cook of the berries brings out their natural sweetness and gives the ice cream its pretty purple-blue color.

It’s the kind of dessert that makes everyone smile, perfect for hot afternoons or after-dinner treats when you want something cool and refreshing.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great for making ice cream, so you can use whichever is more convenient or in season. Fresh blueberries are perfect during summer when they’re at their peak sweetness, but good-quality frozen blueberries are actually picked and frozen at peak ripeness, making them a reliable choice year-round. If you’re using fresh berries, look for plump, firm ones with a dusty blue color – avoid any that are wrinkled or have a reddish tint. When using frozen blueberries, you don’t need to thaw them first since they’ll be cooked down anyway, and keeping them frozen helps prevent any color bleeding during the initial mixing process.

Options for Substitutions

Making this ice cream but missing some ingredients? Here are some helpful swaps you can try:

• Blueberries: While blueberries give this ice cream its signature flavor, you can experiment with other berries like blackberries or strawberries. If using frozen berries, no need to thaw them first.
• Sugar: Regular white sugar works best, but you can try coconut sugar or honey (use ¾ the amount since honey is sweeter). Keep in mind that alternative sweeteners might change the texture slightly.
• Whole milk and half-and-half: You can use all whole milk instead of the half-and-half combo. For a richer result, use all heavy cream. For a lighter version, 2% milk works too, but the ice cream won’t be as creamy.
• Whipping cream: Heavy cream or heavy whipping cream work equally well here. This is one ingredient you shouldn’t skip or substitute with lower-fat options, as it’s crucial for the creamy texture.
• Vanilla: Pure vanilla extract is best, but vanilla bean paste works great too. In a pinch, use vanilla powder or even scrape a real vanilla bean.

Watch Out for These Mistakes While Making

The biggest challenge when making blueberry ice cream is preventing ice crystals from forming, which can make your dessert grainy instead of smooth – this often happens when the mixture isn’t cold enough before churning or when the churning time is too long.

Temperature control is crucial, so make sure your ice cream base is completely chilled (preferably overnight) in the refrigerator before adding it to your ice cream maker, and don’t let your blueberry mixture get too warm when cooking it down.

When cooking the blueberries, avoid mashing them too much – you want some texture in your ice cream, but not so many large pieces that they become hard frozen chunks that interrupt the creamy experience.

For the creamiest results, store your ice cream container in the freezer while churning, and once the ice cream is done, transfer it quickly and press plastic wrap directly on the surface before putting on the lid to prevent freezer burn.

What to Serve With Blueberry Ice Cream?

This homemade blueberry ice cream is perfect on its own, but there are so many fun ways to dress it up! A warm slice of pound cake or a fresh-baked brownie makes an excellent base for a scoop or two. For a fruity twist, try serving it with fresh berries or a drizzle of warm lemon sauce – the bright citrus really brings out the blueberry flavor. If you’re feeling extra indulgent, add some crushed shortbread cookies or a sprinkle of white chocolate chips on top for a nice crunch that complements the creamy texture.

Storage Instructions

Keep Frozen: Your homemade blueberry ice cream will stay perfectly scoopable in the freezer for up to 2 weeks when stored in an airtight container. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on.

Soften: When you’re ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop and bring out the sweet blueberry flavor. If it gets too soft, just pop it back in the freezer for a few minutes.

Prevent Freezer Burn: For the best texture, store your ice cream in the back of the freezer where the temperature stays more consistent. Try to avoid repeated thawing and refreezing, as this can make the ice cream become icy and lose its creamy texture.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4200
• Protein: 26-30 g
• Fat: 350-360 g
• Carbohydrates: 400-420 g

Ingredients

• 4 cups blueberries (fresh or frozen)
• 2 cups granulated sugar
• 1 tbsp vanilla extract
• A pinch of salt
• 1 cup whole milk
• 1 cup half & half
• 2 cups heavy cream

Step 1: Puree the Blueberries

• 4 cups blueberries (fresh or frozen)

Place the blueberries in a blender and blend until completely smooth.

This will form the fruity base for the ice cream.

Step 2: Warm Blueberries with Sugar

• blueberry puree from Step 1
• 2 cups granulated sugar

Transfer the blueberry puree from Step 1 to a saucepan.

Add the granulated sugar and gently stir over medium-low heat until the sugar has dissolved and the mixture is warmed through.

This helps dissolve the sugar and intensifies the blueberry flavor.

Step 3: Chill the Blueberry Mixture

Remove the saucepan from heat.

Allow the blueberry and sugar mixture to cool slightly, then transfer to a bowl.

Cover and refrigerate until completely cold—this usually takes at least 2 hours.

Chilling is important to ensure smooth ice cream later.

Step 4: Mix in Dairy and Flavorings

• chilled blueberry-sugar mixture from Step 3
• 1 tbsp vanilla extract
• a pinch of salt
• 1 cup whole milk
• 1 cup half & half
• 2 cups heavy cream

Once the blueberry mixture is chilled, add the vanilla extract, pinch of salt, whole milk, half & half, and heavy cream.

Whisk together until well combined.

I like to make sure everything is cold at this stage, as it helps the ice cream maker work more efficiently.

Step 5: Churn the Ice Cream

• ice cream base from Step 4

Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20–30 minutes, until it reaches a soft-serve consistency.

Step 6: Freeze and Ripen the Ice Cream

Transfer the churned ice cream to a freezer-safe container.

Cover and freeze for at least 4 hours, or until firm.

This step allows the ice cream to ‘ripen’ and set fully.

For extra creaminess, I let it sit out for a few minutes before scooping.