If you’re craving a dessert that perfectly balances fruity freshness and creamy richness, this Blueberry Ice Cream is exactly what you need. With simple ingredients like fresh blueberries, eggs, cream, and milk, you can create a luscious treat that tastes just like a summer dream. This recipe uses an old-fashioned custard base, giving the ice cream a velvety smooth texture and deep flavor that you won’t find in store-bought versions.
Why You’ll Love This Blueberry Ice Cream
You’re going to love this Blueberry Ice Cream because it captures the true essence of fresh blueberries in a creamy, smooth custard. Unlike simpler ice creams that just mix fruit in, this one gently cooks the berries with a bit of sugar and orange juice to deepen their flavor before blending them into the custard. The result is an ice cream that tastes vibrant but balanced, with just the right touch of sweetness.
Another reason this recipe stands out is the rich custard base made from eggs, cream, and milk. This custard gives the ice cream a smooth texture and helps it freeze up soft yet firm—no icy crystals here. You also get the warmth of cinnamon and brightness of orange zest that add subtle layers to the flavor without overpowering the berries.
If you love desserts that feel both indulgent and fresh, this Blueberry Ice Cream is made just for you.
Ingredients You’ll Need for Blueberry Ice Cream
To make this ice cream, gather these ingredients:
- 14 ounces (about 2 ½ cups) fresh blueberries, washed and dried
- 1 cup (200 grams) granulated sugar, divided
- Orange zest from half of an orange (about 2 teaspoons)
- 2 tablespoons fresh orange juice
- 2 tablespoons dry milk powder
- ¼ teaspoon coarse kosher salt
- ⅛ teaspoon ground cinnamon
- 2 large eggs
- 1 ½ cups (340 grams) heavy cream
- ½ cup (115 grams) whole milk
How to Make Blueberry Ice Cream
Start by preparing the blueberry mixture. In a medium pot, combine the fresh blueberries, half of the sugar, orange zest, and orange juice. Heat the pot over medium heat until the mixture starts bubbling, then lower the heat to medium-low and let it simmer for about five minutes. Stir often so nothing sticks or burns. This step thickens the berries and intensifies their flavor.
Once done, remove the blueberry mixture from heat and set it aside to cool.
Next, prepare an ice bath by nesting two metal bowls, one inside the other, and filling the outer bowl with ice and water. This will be used later to quickly cool your custard.
In another bowl, whisk together the remaining sugar, dry milk powder, salt, and cinnamon. Crack in the eggs and whisk vigorously for about a minute until the mixture lightens in color.
Then, add the heavy cream and milk to the egg mixture and whisk until everything is well combined.
Pour this mixture into a heavy-bottomed pot and cook over medium heat. Stir constantly, especially near the edges and bottom, to avoid curdling. Cook until the mixture reaches about 175°F (or thickens enough to coat the back of a spoon). If you don’t have a thermometer, run your finger along the spoon’s back; if the line holds, your custard is ready.
Remove the pot from heat and continue stirring for one minute to bring the temperature up to about 180°F.
Strain the custard through a fine sieve into the ice bath. Then fold in the cooked blueberry mixture.
Stir occasionally as the custard cools to room temperature.
Once cool, cover and refrigerate until thoroughly chilled, ideally overnight. The cold custard will churn better and give you a creamier ice cream.
Finally, pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream into airtight containers, pressing parchment paper directly on the surface to prevent freezer burn. Freeze until firm, about a few hours.
How to Serve Your Blueberry Ice Cream
When it’s time to enjoy your blueberry ice cream, scoop it into bowls or cones for a delightful treat. Because of its creamy custard base and rich blueberry flavor, this ice cream pairs wonderfully with light desserts such as fresh fruit salads, angel food cake, or simple cookies.
You can also add a drizzle of honey or a sprinkle of toasted nuts on top to add texture and a touch of sweetness.
For a fun twist, serve it alongside a warm dessert like a fruit cobbler or crisp. The cold creaminess complements the warm, spiced fruit perfectly.
If you want to impress guests, present the ice cream in elegant glass dishes with a few whole blueberries and a sprig of fresh mint as garnish. It instantly elevates the look and feel of the dessert.
Expert Tips for Making the Best Blueberry Ice Cream
To get the best results, start with ripe, fresh blueberries. If fresh berries aren’t in season, you can use frozen ones, but thaw and drain them well before cooking to avoid extra liquid.
When cooking the custard, patience is key. Stir constantly and keep the heat moderate so the eggs cook slowly without scrambling. Using a thermometer is ideal to hit the perfect temperature.
Don’t skip chilling the custard thoroughly before churning. Cold custard churns faster and results in a smoother texture.
If you want a bolder orange flavor, zest a little more or add a splash more juice, but be careful not to overpower the berries.
For a creamier ice cream, you can swap half the whole milk for more heavy cream, but remember this increases the fat content.
Lastly, when storing, always press parchment or plastic wrap directly on the ice cream surface to prevent ice crystals and freezer burn.
How to Store Your Blueberry Ice Cream
After making your blueberry ice cream, keep it stored in an airtight container in the freezer. Press parchment paper directly on the surface before sealing the container to protect the ice cream’s texture.
For best flavor and creaminess, consume it within two weeks. Ice cream stored longer may develop ice crystals or lose its fresh blueberry taste.
If your ice cream becomes too hard in the freezer, let it sit at room temperature for about 10 minutes before scooping to soften.
Avoid frequent thawing and refreezing as this will reduce the quality and smoothness of your ice cream.
Variations to Try With This Blueberry Ice Cream
You can easily change up this classic recipe to suit your taste. For example, add a handful of chopped toasted almonds or pecans into the churn during the last few minutes for extra crunch.
Swap the cinnamon for a pinch of ground cardamom or ginger to add an exotic twist.
For a dairy-free version, substitute coconut cream and a plant-based milk instead of cream and whole milk. Use a trusted vegan egg replacer to keep the custard texture rich.
Try mixing in fresh mint leaves while cooking the blueberry mixture for a refreshing herbal note.
Or swirl in a ribbon of homemade blueberry jam or fruit preserves just before freezing to intensify the blueberry flavor and add a pretty marbled effect.
Frequently Asked Questions About Blueberry Ice Cream
Can I make this blueberry ice cream without an ice cream maker?
Making custard-based ice cream without a machine is tricky because churning incorporates air and prevents ice crystals. You can try freezing the mixture and stirring every 30 minutes, but results won’t be as smooth.
How long does homemade blueberry ice cream last in the freezer?
For the best taste and texture, eat your ice cream within two weeks. Beyond that, it may develop ice crystals and lose flavor.
Can I use frozen blueberries instead of fresh?
Yes, but thaw and drain the berries well before cooking. Frozen berries release more water and can thin the custard if not drained.
Is there a way to make this recipe dairy-free?
Absolutely! Use coconut cream and a plant-based milk like almond or oat milk, plus a vegan egg substitute to create a similar custard texture.
Why do you add orange zest and juice?
Orange zest and juice brighten the flavor, balancing the sweetness and complementing the berries with a fresh citrus note.
Can I add other fruits?
You can experiment with raspberries or blackberries, but adjust sugar and cooking time accordingly.
Blueberry Ice Cream
Equipment
- Medium Pot
- Mixing Bowls:
- Ice Cream Maker
- Fine Sieve
- Heavy-bottomed pot
Ingredients
- 14 oz. fresh blueberries washed and dried
- 1 cup granulated sugar divided (200 grams)
- 2 tsp. orange zest from half an orange
- 2 Tbsp. fresh orange juice
- 2 Tbsp. dry milk powder
- ¼ tsp. coarse kosher salt
- ⅛ tsp. ground cinnamon
- 2 large eggs
- 1½ cups heavy cream (340 grams)
- ½ cup whole milk (115 grams)
Instructions
- In a medium pot, combine blueberries, half of the sugar, orange zest, and orange juice. Heat until bubbling, then simmer for about 5 minutes.
- Remove the blueberry mixture from heat and let it cool.
- Prepare an ice bath by nesting two metal bowls, filling the outer bowl with ice and water.
- In another bowl, whisk together the remaining sugar, dry milk powder, salt, and cinnamon. Crack in the eggs and whisk until the mixture lightens.
- Add heavy cream and milk to the egg mixture, whisking until combined.
- Pour the mixture into a heavy-bottomed pot and cook over medium heat, stirring constantly until it thickens (about 175°F).
- Remove from heat, stir for one minute, and then strain the custard into the ice bath.
- Fold in the cooled blueberry mixture and stir occasionally until cooled to room temperature.
- Cover and refrigerate until thoroughly chilled, ideally overnight.
- Pour the chilled custard into an ice cream maker and churn until soft-serve consistency.
- Transfer to airtight containers, pressing parchment paper on the surface to prevent freezer burn. Freeze until firm.
- Serve and enjoy your blueberry ice cream!
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