Blueberry Ice Cream

5 from 2 votes

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.

Prep Time20

Cook Time15

Freezing Time2

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 338kcal

Author: Lee

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

US Customary - Metric

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!

Notes

Vegan: Use vegan sugar, dairy-free heavy whipping cream and vegan milk.

Storing: 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 for up to 14 days.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition