Blueberry Ice Cream

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.

Two bowls of blueberry ice cream with two spoons on a checked tablecloth

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

Special Equipment: Ice cream maker

Blueberry Ice Cream

  • Quick Glance
  • 20 M
  • 3 H, 30 M
  • Makes about 1 quart
Print RecipeBuy the Ice Cream & Sorbets cookbook

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  • 2 cups fresh blueberries
  • 2 tablespoons water
  • 2 teaspoons grated lemon zest
  • 2/3 cup granulated sugar
  • 1 1/2 cups half-and-half or milk
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey liqueur or framboise (optional)


  • 1. Rinse the berries and pick out any squished or moldy ones. Place the blueberries in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and then purée in a blender or food processor.
  • 2. In a small bowl, mash the zest with 1 teaspoon sugar to release the essential oils in the zest. In a small saucepan over medium-low heat, warm the half-and-half with the remaining sugar, stirring until dissolved. Remove from the heat and let cool to room temperature. Stir in the blueberry purée, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
  • 3. Freeze the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.

Huckleberry Ice Cream Variation

  • This ice cream recipe also works beautifully with huckleberries. Simply substitute fresh or frozen huckleberries for the blueberries.


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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.

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