This blueberry ice cream, made with antioxidant-rich blueberries, cream, milk, and sugar, is a great spring and summer dessert. Lemon juice and zest, plus optional honey liqueur, balance the flavor.
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple strictly for health reasons alone. But c’mon, since when have we ever told you to try something simply because it’s good for you?! One taste of this rich and dreamy blueberry ice cream and you’ll understand our reasons for savoring it by the spoonful have little to do with its effect on our body but rather on our soul. Originally published April 27, 2007.–Renee Schettler Rossi
Blueberry Ice Cream
- Quick Glance
- 20 M
- 3 H, 30 M
- Makes about 1 quart
Special Equipment: Ice cream maker
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Huckleberry Ice Cream Variation
This ice cream recipe also works beautifully with huckleberries. Simply substitute fresh or frozen huckleberries for the blueberries.
Recipe Testers Reviews
If you’re looking for a basic blueberry ice cream recipe to start with and you love berries, try this one. It’s impossible to mess up, can be made in a matter of minutes, and results in a nice, creamy, rich, and flavorful ice cream that’s perfect in terms of sweetness. Oh, and the slight citrus taste was fantastic and refreshing. I’ve already made 4 batches, and a couple of those times I substituted raspberries for blueberries and that worked amazingly well, too. People have been loving this ice cream. It didn’t quite make the 1 quart that the recipe promised, but it was pretty close to it.