Blueberry Ice Cream

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
1 quart
5 min

Smooth and creamy ice cream with sweet summer blueberries is the perfect early summer treat.

A few years ago, I got super into no churn ice creams, and after telling my family about it my mother-in-law bought me an ice cream maker for my birthday that year. Obviously, like almost everyone does, I used it once, and then put it in a closet and forgot that it existed for several years.

Once I started Sara’s Tiny Kitchen though, I knew that I would want to make ice cream again and since we’re headed into summer what better time than now to start? I asked my husband what kind of ice cream he thought I should make, and he immediately said “blueberry” so I got to work and made this delicious concoction from my Ben and Jerry’s ice cream cookbook.

Ingredients for Blueberry Ice Cream

Eggs: I feel like this one is tricky. Eggs act as an emulsifier to bring all the ingredients together and it also helps create that rich, creamy texture that we all love. They also add flavor and help prevent ice crystallization. But people are weird about eggs, and this recipe doesn’t rely on cooking them first. In the US where I live, all the eggs I buy are pasteurized and safe to eat raw, but I get that some people don’t want to eat them, in which case I’ll provide an alternate recipe that doesn’t use eggs.

Sugar: all ice cream needs sweeteners, and this recipe uses sugar for that.

Recipe details
  • 1  quart
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Blueberry Ice Cream
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup milk
  • 1 pint blueberries
  • 1/2 cup sugar
  • Juice of half a lemon
To Make Blueberry Ice Cream
Start by mixing together the blueberries, 1/2 cup sugar and lemon juice in a bowl. Cover the bowl, and refrigerate the berries for 2-3 hours, stirring every 30 minutes.Prepare the ice cream base by whisking eggs until light and fluffy. Add the 3-4 cup sugar a little at a time, whisking the whole time (or use a hand mixer).
Continue mixing for another minute or two once all sugar is added to make sure it's completely blended. 
Add the cream and milk to the egg mixture and stir to combine.
Drain the juice from the berries, and add the juice to the ice cream base. Mash the berries well and add them to the base as well.
Pour the mixture into your ice cream maker, and freeze following your manufacturer's instructions.
  • You want the berries to be cold when they go into the base, in order to help the ice cream freeze.  
Sara's Tiny Kitchen
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