I love ice cream. I love ice cream in summer and in winter and after dinner and before dinner and for dinner. Homemade ice cream. It doesn’t get any better. My absolute favorite dessert made right in my very own kitchen π I love ice cream of (just about) any flavor. Fruity, nutty, chocolatey, toppings or no toppings. Everyone has a favorite. I was never convinced that homemade blueberry ice cream was on the top of my list of favorites until this dreamy deliciousness π
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This Ice Cream is Eggless!
The best part? No eggs! I was shocked to find so many recipes for homemade ice cream using egg yolks. No eggs in this homemade blueberry ice cream!Β
π Blueberries + Milk + Sugar π
It’s that simple! No fuss, just boil down fresh blueberries, let them cool, stir in the milk mixture, and toss everything into your ice cream maker. There you have it! Homemade Blueberry Ice Cream π
Tara’s Tips for Perfect Homemade Blueberry Ice Cream
- Use fresh blueberries! I did not test the measurements and timing with frozen berries.
- Take the time to create the syrup as you see in my photo below, it is worth it!
- I include steps in the recipe instructions for straining out the seeds, this is a key step if you are like me and don’t like berry seeds in your ice cream.
- Make sure your ingredients are colder than room temperature when going into the ice cream maker to achieve the right consistency.
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Love Homemade Ice Cream? Me Too!
Try one of my other favorite recipes:
Strawberry Banana Nice Cream (No Dairy + No Eggs + No Sugar!)
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Homemade Blueberry Ice Cream
Homemade Blueberry Ice Cream. A creamy + refreshing + easy treat made at home with fresh blueberries and without eggs. The best ever blue berry ice cream! So yummy!!!
Ingredients
- 1 1/2 cups Fresh Blueberries
- 1 cup sugar
- 2 tbsp lemon juice
- 1 cup whole milk
- 2 cups heavy cream
Directions
- Step 1 In a medium size sauce pan, heat 1/2 cup of the sugar, lemon juice, and blueberries over medium heat until the blueberries soften and liquefy into a thick syrup consistency.
- Step 2 Remove from heat and allow to cool to room temperature. Once cool, transfer the blueberry mixture into a blender and puree until smooth or about 30 seconds.
- Step 3 Once a smooth consistency is reached, pour the pureed blueberry mixture through a fine mesh strainer to strain out the blueberry seeds.
- Step 4 Return the blueberry mixture to the pan, and heat over medium heat for about 15 minutes, stirring constantly, until a very thick consistency is achieved.
- Step 5 Transfer to a glass bowl and place in the refrigerator for 30-45 minutes or until the mixture completely cools.
- Step 6 While the mixture cools, whisk together the milk, heavy cream and remaining 1/2 cup sugar, stir until sugar is dissolved.
- Step 7 Once the blueberry mixture cools, combine with the milk mixture and whisk until all clumps dissolve.
- Step 8 Transfer to your ice cream maker and select the ice cream setting. Mine churned for 25 minutes to reach the perfect consistency, but each maker is different.
- Step 9 Spoon into individual bowls and apply toppings to taste. Freeze any leftovers. Enjoy!
β€Did you make this ice cream recipe? Love it? Leave a rating + a comment below!
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