Homemade Blueberry Ice Cream Recipe: A Summertime Favorite
A lush custard swirled with vivid compote delivers a perfectly creamy summer treat.
The Ultimate Homemade Blueberry Ice Cream Recipe
As summer reaches its peak, nothing feels quite as refreshing as a scoop of creamy, homemade blueberry ice cream. Fresh blueberries, simmered into a lush compote and folded into a dreamy custard base, create a dessert that’s both nostalgic and impressive. This recipe from The Pioneer Woman uses pantry staples and classic technique to deliver a frozen treat you’ll crave all season long.
What Is Blueberry Ice Cream Made Of?
Blueberry ice cream is essentially a sweet, fruity custard—taking the best of summer fruit and transforming it into a cool, creamy dessert. This particular recipe starts with fresh blueberries (though frozen are fine, with a slight adjustment in timing), sugar, heavy cream, egg yolks, vanilla, and a pinch of salt for balance. The finished ice cream is smoother and more luxurious than most, thanks to the custard technique and the bright, juicy flavor of the fruit itself.
Ingredients
- 3 cups fresh blueberries
- 1 cup sugar, divided
- 1 pint (2 cups) heavy cream
- 1 pinch kosher salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (optional, for balance and tang)
Step-by-Step Directions
Step 1: Cook the Blueberry Compote
Combine 3 cups fresh blueberries with 1/4 cup of the sugar in a small pot. Set over medium heat, bring to a simmer, and cook, stirring occasionally, until the fruit softens and releases its juices—about 12 to 15 minutes. Let the compote cool slightly before proceeding.
Step 2: Prepare the Custard Base
In a separate medium pot, combine the remaining 3/4 cup sugar, heavy cream, and a pinch of salt. Heat over medium, stirring just until the sugar dissolves—do not boil. Remove from heat.
Step 3: Temper the Egg Yolks
Whisk the egg yolks in a medium bowl. Carefully remove about 1/3 cup of the warm cream mixture and, whisking constantly, slowly drizzle it into the eggs. This step prevents the yolks from scrambling. Transfer the warmed yolk mixture back into the pot with the cream, whisking to combine.
Step 4: Cook the Custard
Return the pot to medium heat. Stir frequently with a rubber spatula, scraping the bottom and corners, until the mixture thickens enough to coat the back of a spoon (160–180°F on a thermometer). Immediately strain through a fine mesh sieve into a large bowl set over ice water to stop the cooking process.
Step 5: Add Flavors and Chill
Stir in the blueberry compote, vanilla, and buttermilk until fully incorporated. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight) to chill thoroughly.
Step 6: Churn and Freeze
Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions. For a soft-serve texture, enjoy immediately. For firmer, scoopable ice cream, transfer to a freezer-safe container and freeze for 4 hours, ideally up to 48 hours for best results.
| Calories | Fat | Carbs | Protein | Sugar |
|---|---|---|---|---|
| 325 | 20g | 35g | 4g | 32g |
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Tips for Success
- Use Ripe Blueberries: For maximum sweetness and flavor, select plump, ripe blueberries. Frozen berries are acceptable, but cook slightly longer.
- Don’t Rush Tempering: Slowly adding the warm cream mixture to the yolks prevents them from curdling—this is crucial for a smooth, creamy custard.
- Strain for Smoothness: Passing the custard through a fine mesh strainer ensures a silky texture.
- Chill Thoroughly: Cooling the custard base before churning speeds the ice cream making process and improves texture.
- Experiment with Mix-Ins: Try folding in fresh blueberries or a swirl of blueberry jam for added texture and flavor.
What To Serve With Blueberry Ice Cream
Blueberry ice cream is a star on its own, scooped into a cone or cup, but it also shines as a partner to other desserts. Here are a few inspired serving ideas:
- With Summer Fruit: Layer with fresh strawberries, peaches, or cherries for a vibrant fruit salad sundae.
- Over Warm Desserts: Spoon over a peach galette, blueberry cobbler, or classic apple pie for a delightful contrast of temperatures and textures.
- As an Ice Cream Sandwich: Scoop between two chewy sugar cookies for a hand-held treat.
- For a Crowd-Pleasing Dessert Bar: Set out alongside whipped cream, nuts, chocolate sauce, and sprinkles for a DIY sundae station.
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes, frozen blueberries can be used in place of fresh. Expect a slightly longer cooking time for the compote to break down the fruit and intensify the syrup.
Can This Recipe Be Made Dairy-Free?
For dairy-free blueberry ice cream, substitute coconut cream for the heavy cream and use a non-dairy milk in place of the buttermilk. The texture and flavor will be slightly different but still delicious.
How Can I Store Homemade Blueberry Ice Cream?
Store in an airtight container in the freezer for up to 2 weeks. Let it soften slightly at room temperature before serving for the best texture.
What Can I Do With Leftover Egg Whites?
Don’t throw them out—whip them into a pavlova, meringue cookies, or add them to your morning scramble for a protein boost.
Can I Make This Recipe Without an Ice Cream Maker?
Yes! Pour the chilled mixture into a shallow dish, freeze, and stir every 30 minutes until set. This process takes longer and the texture may be less creamy, but it’s absolutely achievable.
Why Homemade Beats Store-Bought
There’s an undeniable charm to homemade ice cream that just can’t be replicated by the commercial varieties. You control the ingredients, avoid preservatives, and—most importantly—get to savor the fresh, bright flavor of real fruit. This blueberry ice cream, with its velvety custard base and vivid berry compote, is a testament to the magic of from-scratch desserts.
Blueberry Desserts to Try Next
If you love this blueberry ice cream, there are countless ways to turn fresh blueberries into memorable desserts. Consider blueberry cheesecake, blueberry muffins, or a classic blueberry cobbler for your next baking adventure. Blueberries pair beautifully with citrus, nuts, and warm spices, making them a versatile ingredient for both treats and everyday meals.
Final Thoughts
This homemade blueberry ice cream recipe is a celebration of summer’s bounty. It’s a labor of love that rewards you with creamy, fruity scoops that are perfect for a hot afternoon or a special occasion. Whether you serve it in cones, sundaes, or as a cookie sandwich, this dessert is sure to delight everyone who tries it. Gather your ingredients, follow the steps carefully, and enjoy the sweet taste of summer!
Explore More Blueberry Recipes
- Blueberry Cheesecake with Berry Swirl
- Blueberry Crumble Sundaes with Vanilla Ice Cream
- Blueberry Lemon Ricotta Pancakes
- Classic Blueberry Muffins with Streusel Topping
- Blueberry and Peach Grilled Tart
With endless ways to enjoy blueberries, this ice cream is just the beginning. Happy baking—and happy scooping!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a39979824/blueberry-ice-cream-recipe/
- https://www.kitchenkonfidence.com/2010/08/blueberry-ice-cream
- https://www.thepioneerwoman.com/food-cooking/recipes/a35841608/blueberry-crumble-sundaes-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37417331/blueberry-desserts/
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