This Blueberry Ice Cream is creamy, sweet and loaded with blueberry flavor! Not only is it delicious, but the all natural color makes this a very stunning purple frozen dessert. And although it is the perfect summertime recipe, it can be made with fresh or frozen blueberries, so no worries if it isn't berry season! Best yet, this blueberry dessert is gluten free, nut free, egg free and can be made vegan with a few tweaks.
This Blueberry Ice Cream is the most perfect purple dessert! The color purple is my favorite color; I love it so so much, ever since I was a child. With that said, I am always looking for ways to incorporate purple into my diet. And when it comes to desserts, purple can be absolutely stunning. And let me tell you, this Blueberry Ice Cream recipe is no exception. It is sure to wow all of your family and friends!
For more blueberry recipes, try my silky Blueberry Curd, my Blueberry Cheesecake Ice Cream, my Blueberry Crumb Cake, my Lemon Blueberry Loaf and my Gluten Free Blueberry Cobbler.
Reasons to Love Blueberry Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This purple ice cream is so creamy and smooth!
- Loaded with Blueberries- Similar to my Blueberry Jam recipe, we cook the blueberries on the stove so they break apart and develop loads of flavor.
- Easy To Make- This recipe only requires a few ingredients to make!
Ingredient Notes
- Blueberries- I used fresh blueberries for this recipe. You can also use frozen.
- Granulated Sugar- Gives the ice cream a lovely sweetness!
- Kosher Salt- Bring out all the flavors.
- Whole Milk- We need 1 cup for the ice cream.
- Heavy Cream- We need 2 cups (1 pint).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Use a dairy-free heavy whipping cream.
- Only use vegan milk.
- Make sure the brand of sugar you use is vegan.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Blueberry Ice Cream
Here are the step by step instructions to make this easy blueberry ice cream!
Step 1: Cook the Blueberries, Sugar and Salt
Place the blueberries, sugar and salt together in a saucepan set over medium heat.
Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.
Turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
Remove from heat and set aside to cool. About 20 minutes.
Step 2: Blend the Milk and Blueberries
Pour the milk into the cool pan with the cooked blueberries and use an immersion blender to blend.
If you don't have an immersion blender, pour the milk and blueberries into a blender and blend.
Step 3: Add the Heavy Cream, Strain and Chill
Stir the heavy cream into the purple mixture. Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.
If you like, pour the mixture through the colander again to make sure there are zero chunks.
Cover the purée with plastic wrap and refrigerate for at least 1-2 hours.
Step 4: Make the Ice Cream
Take the ice cream mixture out of the fridge and stir in case it separated a little.
Turn on your ice cream maker. Freeze the ice cream according to the manufacturer's instructions.
I have this cuisinart ice cream maker, if you have one too, pour the liquid into the frozen freezer bowl and mix for about 15 minutes until it has thickened.
Pour ice cream into a 9x5 loaf pan or an airtight ice cream container and freeze until firm (about 2 hours).
Expert Tips
- Cool the Cooked Blueberries- Make sure to cool the blueberries prior to adding to the milk.
- Chill the Mixture- You must chill the strained mixture for at least 1-2 hours prior to adding to the ice cream machine. You can chill it as long as overnight but not more than that.
Recipe FAQs
No, but keep in mind the ice cream will be very soft straight from the machine. It will have a soft-serve consistency.
Yes, I am. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Blueberry Ice Cream
Ingredients
- 2 cups blueberries , fresh or frozen (10.44 ounces)
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 cup whole milk
- 2 cups heavy cream
Instructions
- Place the 2 cups blueberries, 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.Once boiling turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.Remove from heat and set aside to cool. About 20 minutes.
- Pour the 1 cup of milk into the cool pan with the cooked blueberries and use an immersion blender to blend.If you don't have an immersion blender, pour the milk and blueberries into a blender and blend.
- Stir the 2 cups heavy cream into the purple mixture. Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.If you like, pour the mixture through the colander again to make sure there are zero chunks.Cover the purée with plastic wrap and refrigerate for at least 1-2 hours.
- Take the ice cream mixture out of the fridge and stir in case it separated a little.Turn on your ice cream maker. Freeze the ice cream according to the manufacturer's instructions.I have this cuisinart ice cream maker, if you have one too, pour the liquid into the frozen freezer bowl and mix for about 15 minutes until it has thickened.
- Pour ice cream into a 9x5 loaf pan or an airtight ice cream container and freeze until firm (about 2 hours). Enjoy!
john says
This ice cream is like there's a party in my mouth and everyone's invited!