Blueberries and Cream Ice Cream
Indulge in the luscious flavors of summer with this rich and creamy Blueberries and Cream Ice Cream, a homemade treat that blends the natural sweetness of fresh blueberries with the silken decadence of heavy cream. Bursting with vibrant berry notes and a hint of citrusy brightness from freshly squeezed lemon juice, this no-cook recipe is perfect for anyone craving a refreshing yet luxurious dessert. A quick blueberry compote is blended into a velvety base of whole milk, heavy cream, and pure vanilla extract, then churned to perfection in your ice cream maker. The result? A dreamy, pastel-hued ice cream that's as beautiful as it is delicious. Whether served on its own or paired with your favorite summer treats, this easy, freezer-friendly recipe is a guaranteed crowd-pleaser for warm-weather gatherings. Perfect for showcasing the season’s freshest fruit, this homemade ice cream promises to delight with every flavorful scoop!
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 0.75 cups Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the fresh blueberries and 1/4 cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 5-7 minutes.
Use a blender or immersion blender to puree the cooked blueberries until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids. Set aside to cool completely.
In a large mixing bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of granulated sugar, vanilla extract, lemon juice, and salt until the sugar is fully dissolved.
Once the blueberry puree has cooled, gently fold it into the cream mixture until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, depending on your machine.
Transfer the churned ice cream into a freezer-safe container and smooth the top. Cover with a lid or plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
Freeze for at least 3-4 hours or until firm before serving.
Scoop and enjoy your homemade Blueberries and Cream Ice Cream!
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 192.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 320 mg | 25% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
