Blueberry Ice Cream

Homemade blueberry ice cream made with fresh blueberries, sugar, half-and-half, heavy cream & whole milk! Easy to make and perfect for a refreshing summer treat!

After I made the Blueberry Cheesecake Ice Cream I decided that I should probably make a more kid friendly batch. So I decided on plain ol’ blueberry ice cream. I didn’t have a recipe so this one was basically a trial and error mix but I ended up really liking it…and so did Laughing Coyote. Little Finch claims that she only likes chocolate. Go figure!

Start out by blending 4c of blueberries (I had to do mine in two rounds because my container was not big enough)

In a medium saucepan heat blueberries, 1c sugar and 2tbs water

After the mix has boiled for a few minutes get a large bowl and colander. Pour the blueberry mixture in the collander and strain out all of the seeds and shells. Use a spoon to really make sure you get all of the juice through to the bowl

There should be lots of yummy sugary juice in the bowl!

Remove the colander and blueberry remains (sorry that sounds so morbid) and add in 1c half-and-half, 2c heavy whipping cream and 1c whole milk

Pour into freezer containers. After I filled the container on the left I decided to add back in the blueberry remains to the mix. So the one on the right has all of the strained blueberry remains mixed in (make sense?)

Enjoy! I hope you’re not getting tired of blueberry posts just yet! I have a few more goodies up my sleeve for the rest of the week…and then I promise no more blueberry recipes for a while! 😉

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Recipe:

-4c blueberries

-1c sugar

-2tbs water

-1c half-and-half

-2c heavy whipping cream

-1c whole milk

Love,

*Little Sparrow

Stephanie Bruce

Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).

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