Description
This homemade blueberry ice cream is rich, creamy, and bursting with fresh berry flavor. Made with a simple blueberry compote and churned to perfection, it is a refreshing summer dessert.
Ingredients
- 2 cups fresh blueberries (1 pint)
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Add the blueberries and sugar to a small saucepan over medium heat. Cook for about 15 minutes, stirring occasionally, until the blueberries burst and the mixture becomes jammy.
- Allow the blueberry mixture to cool to room temperature, then refrigerate until completely chilled.
- Combine the chilled blueberry mixture with the heavy cream, whole milk, vanilla extract, and lemon zest. Mix until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 40 minutes.
- Transfer the soft ice cream to a freezer-safe container with a lid and freeze for 3–4 hours before serving.
Notes
- For a smoother texture, blend the blueberry mixture before mixing with the dairy ingredients.
- Frozen blueberries can be used if fresh are unavailable.
- Store ice cream in an airtight container in the freezer for up to 2 weeks.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1450 kcal
- Sugar: 92 g
- Sodium: 170 mg
- Fat: 101 g
- Saturated Fat: 63 g
- Unsaturated Fat: 30 g
- Trans Fat: 3 g
- Carbohydrates: 128 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 375 mg
