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A scoop of homemade blueberry ice cream
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4.81 from 76 votes

Homemade Blueberry Ice Cream

This homemade blueberry ice cream is made with fresh blueberries, sugar, and half and half to make a creamy deliciously scoopable homemade ice cream that's incredibly flavorful.
Prep Time10 minutes
Cook Time10 minutes
Churn and Chill Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Blueberry, Half and Half
Servings: 10 Servings
Calories: 157kcal
Author: Laura Lynch

Equipment

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 cup sugar (*see notes about sweetness level)
  • 1 tablespoon water
  • 2 cups half-and-half or 1 cup whole milk/1 cup cream
US Customary - Metric

Instructions

  • Combine the blueberries, sugar (read notes), and water in a saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Press mixture through a fine-mesh strainer into a bowl. Reserve the pulp to add to the ice cream while churning, if desired. Set aside the blueberry syrup to cool completely.
  • Once cooled, stir in half and half. Cover and refrigerate for at least 3 hours or overnight to ensure the mixture is very cold.
  • When you’re ready to churn the ice cream, set up your ice cream maker and turn it on. Slowly pour the mixture into the barrel. Churn according to manufacturer’s instructions. This takes about 15 minutes.
  • Once the ice cream reaches a soft-serve consistency, add in the blueberry pulp and churn for a few more minutes to incorporate. Turn off the machine and transfer the ice cream to a freezer-safe container. Freeze for 2 hours, or until firm.

Notes

  • * Sometimes blueberries are extra sweet all on their own and don't need the full amount of sugar in this recipe. Start with half and add more as you think is needed.
  • Don't forget to put the ice cream maker base in the freezer a day before you plan to churn the ice cream so it is cold enough to freeze the mixture properly.
  • If you don't have an ice cream maker, you can still make this recipe by freezing the base mixture for 24 hours.
  • Add the pressed blueberry pulp back into the ice cream at the end of the churn to give it some extra texture and flavor.
  • Use any type of fresh ripe berries as a substitute for blueberries in this recipe. This gives you an endless list of great summer treats!

Nutrition

Calories: 157kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 30mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 0.1mg