This recipe isn’t dairy free. If you’re looking for a great blueberry treat, try these blueberry cardamom frozen sandwiches or even these dairy free ice creams: dairy free chocolate chip ice cream / Dairy Free Rhubarb Coconut Ice Cream
I know summer seems like it’s already over – especially since we celebrated Labor Day yesterday – but, let’s get real here. There’s a whole lot of hot days left. Especially in parts of the country that aren’t considered the Frozen Tundra. There are plenty of “summer” days ahead to enjoy some blueberry ice cream, and with the invention of frozen berries, you could potentially make this at any point in the year.
We made this ice cream when my nephew was visiting. He specifically asked for blueberry, so who was I to say no? It turns out, he’s a genius, because blueberry ice cream is amazing, and so easy to make yourself. As long as your ice cream maker is working. Unlike mine.
We had everything ready for the ice cream to churn. Everything was cold. The ice cream machine’s bowl was frozen for days, and after an entire hour of churning, we still had liquid. It was so disappointing. I had literally only used it twice before – to make this root beer float ice cream and this creamy strawberry watermelon sorbet.
But, don’t despair. We froze the mixture anyway, in a large, shallow baking dish, and I stirred it around every couple of hours – sort of how you make a granita. A few hours later, we had some delicious ice cream.
The texture wasn’t as creamy and light as it should be, but I couldn’t really tell the difference. I guess the good news is that I already ordered a new ice cream maker, so there will be lots of blueberry ice cream in our future – and, hopefully, some other new ice cream recipes.
- 3 cups blueberries
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- 1 cup whole milk
- 1 cup half-and-half
- 2 cups heavy whipping cream
- In a food processor or blender, puree the blueberries until smooth. Transfer to a saucepan and add sugar. Heat over medium-low, stirring until sugar is melted.
- Place syrup in a bowl or other container and refrigerate until cold.
- In a large bowl, whisk together the syrup and remaining ingredients until smooth. Chill for at least 30 minutes.
- Churn the mixture in an ice cream maker, according to the manufacturer’s directions.
- Transfer to a freezer-friendly container and freeze until set.
Recipe adapted from Your Homebased Mom
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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