Best Blueberry Ice Cream Recipe

Caitlin Bensel

Nothing says summer like a big scoop (or three!) of blueberry ice cream. Sure, vanilla ice cream tastes great topped with fresh blueberries, or served over a warm, homemade blueberry dessert. But in the middle of the summer, nothing beats fresh blueberries churned into a homemade ice cream. It’s the best!

What is blueberry ice cream made of?

This recipe starts with fresh blueberries and a little bit of sugar to cook a compote on the stove (it’s okay to substitute frozen blueberries here, but you may need to add a few minutes to the cook time.) Add this to a custard base of egg yolks, heavy cream, and more sugar. Finish the ice cream with vanilla, a pinch of salt, and cold buttermilk to help balance all the sweetness.

What can you serve with blueberry ice cream?

Blueberry ice cream tastes great in a cone, of course, but it also makes a stellar topping for any number of summer fruit desserts. Try it on top of a warm peach galette to marry the fruits of the season, or serve it with fresh cherries or strawberries and a big scoop of whipped cream, for the ultimate 4th of July dessert. Looking for something portable? Sandwich a scoop between two of Ree Drummond’s favorite sugar cookies, wrap in parchment paper, and freeze until firm. You won’t regret having a few of these easy no-bake treats stashed away in the freezer this summer!

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Yields:

2


quarts

Prep Time:

0

hours

30

mins

Total Time:

13

hours

0

mins

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  1. Combine the blueberries and 1/4 cup sugar in a small pot. Place over medium heat and bring to a simmer. Let cook, stirring occasionally, until most of the fruit breaks down, about 12 to 15 minutes. Set aside to cool slightly.
  2. Combine the remaining 3/4 cup sugar, heavy cream, and salt in a medium pot. Place over medium heat and stir frequently, just until the sugar is dissolved (do not boil). Remove from heat.
  3. Meanwhile, whisk the egg yolks in a medium bowl. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the reserved 1/3 cup warm cream mixture into the egg yolks to bring them up to temperature. Transfer the warmed egg mixture to the pot with heavy cream, whisking well to combine.
  4. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160 and 180°) . Immediately pour through a fine mesh strainer into a large bowl and set it over a bowl of ice water. Stir to cool the mixture slightly. Add the blueberry puree, vanilla, and buttermilk, then stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold or overnight.
  5. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. You can eat this directly from the machine, like soft serve, or transfer to a container to freeze for at least 4 hours, up to 48 hours, for the best texture and “scoopability.”

Don’t throw out those leftover egg whites—use them to whip up a pavlova!

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