This blueberry ice cream is made with real fruit! With only five ingredients this recipe is easy to make and perfect for summer dessert.

In a world where ice cream flavors range from the classic to the “who-thought-that-was-a-good-idea?”, I bring you a tale of simplicity, elegance, and blueberries.

I’m so excited to share this homemade blueberry ice cream today! It’s not just any ice cream, but a no-churn wonder that’s as easy as it is delicious.

Grab a spoon, or maybe a shovel, because you’re going to dig this summer dessert!

Blueberries are nature’s candy – tiny, tart, and tantalizing. They’re especially delicious when mixed into a creamy base. The result is fruity and sweet – but not too sweet.

“But wait,” I hear you say, “isn’t making ice cream as complex as rocket science?” Fear not, my friends! This recipe is as straightforward as they come.

You don’t need any fancy equipment, just a freezer, some basic ingredients, and a love for all things creamy and blueberry-ish.

It’s so easy, you could probably make it while dancing to your favorite tune or, if you’re like me, while singing an ode to blueberries.

When your guests say, “Wow, this is amazing! Where did you buy it?” You can casually reply, “Oh, the ice cream? Please. It’s my own personal recipe.”

Watch their jaws drop, bask in the glory of your culinary prowess, and then guard your ice cream because, trust me, they will want more.

So, are you ready to embark on this delicious journey? Tie on your apron, rally your blueberries, and let’s make some ice cream magic.

Get ready to churn up some deliciousness – metaphorically, of course, because remember, this is a no-churn recipe.

Here’s what you’re going to need for this blueberries and cream ice cream.

Ingredients

2 cups frozen blueberries (you can pick them fresh and freeze them)
1 cup granulated sugar
2 cups heavy cream
1 tablespoon lemon juice
1 teaspoon vanilla extract

If you plan to make a lot of ice cream, invest in some reusable containers. They make freezing easy.

Your ice cream will have the best flavor if enjoyed as soon as it’s ready, but it can last for several weeks or months if you store it properly.

Pressing plastic wrap against the surface helps prevent freezer burn (in addition to putting a lid on the top).

Get the printable recipe for this ice cream below:

Blueberry Ice Cream

Get an easy, step-by-step recipe to make creamy and refreshing blueberry ice cream, perfect for cooling down on a hot day or adding a fruity twist to your dessert spread.

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Prep Time: 15

Freeze Time: 5

Total Time: 5 15

Servings: servings

Author: Amy Anderson

Ingredients

2 cups frozen blueberries
1 cup granulated sugar
2 cups heavy cream
1 Tablespoon lemon juice
1 teaspoon pure vanilla extract

Instructions

Heat the blueberries on the stove, stirring constantly, until you can press them down and get most of the juice out of them.
Add the sugar and stir into a thick sauce.
Puree the berry mixture in a blender, strain if desired, set aside.
Mix the heavy cream with a hand (or stand) mixer in your large bowl until peaks form.
Add the blueberry puree, lemon juice, and vanilla to the heavy cream mixture and mix again with the hand mixer until peaks form.
Transfer to your loaf pan and freeze for 5+ hours.
Allow to thaw slightly and enjoy with fresh blueberries!