Print

Blueberry Ice Cream

  • Author: Melissa Belanger
  • Prep Time: 3 hours
  • Cook Time: 5 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 2 quarts 1x

Scale

Ingredients

  • 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

Instructions

  1. In a food processor *affiliate link or blender, puree the blueberries until smooth. Transfer to a saucepan and add sugar. Heat over medium-low, stirring until sugar is melted.
  2. Place syrup in a bowl or other container and refrigerate until cold.
  3. In a large bowl, whisk together the syrup and remaining ingredients until smooth. Chill for at least 30 minutes.
  4. Churn the mixture in an ice cream maker, according to the manufacturer’s directions.
  5. Transfer to a freezer-friendly container and freeze until set.

Notes

Recipe adapted from Your Homebased Mom


Nutrition

  • 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
shares