There are a few weeks in late summer when blueberries seem to be everywhere—farmers’ markets, local producers, even your neighbor’s kitchen counter. That’s when I crave something that lets the berries’ burst of flavor really shine, and nothing does it better than Blueberry Ice Cream. This recipe gives you a scoop that tastes like pure summer: creamy custard swirled with real blueberry, sweet but tangy, and that gentle hint of vanilla rounding out each spoonful. It’s the sort of ice cream that feels homemade in the best way—rich, silky, and full of honest fruit flavor. Whether you’re hosting a backyard dinner or just want to sneak a bowl on the couch, this blueberry ice cream always hits the spot.

Table of Contents

What Goes Inside Every Creamy Scoop

Blueberries – Fresh or frozen work just as well for this recipe. They bring a deep, fruity punch and give the ice cream that signature purple hue that looks as good as it tastes.
Lemon juice – Just enough to brighten the blueberry flavor and keep the whole mixture tasting fresh.
sugar – Provides sweetness and helps achieve that scoopable texture everyone loves.
Salt – A tiny amount makes the sweetness pop and balances the richness.
Heavy cream – This is what gives the ice cream such a dreamy, velvety body. You won’t want to skimp here.
Whole milk – It keeps the base creamy without making it too dense.
Vanilla extract – Just a splash, for that gentle aromatic backbone behind all the fruitiness.
Egg yolks – They make the custard base thick, glossy, and ultra smooth when churned and frozen.

See the recipe card below for the full list of ingredients and measurements.

From Blueberries to Frozen Bliss: The Process

There’s something magical about turning a handful of ripe blueberries into the creamiest homemade ice cream. Here’s how I like to do it—taking you through each step so it feels doable even on a busy weekend.

Start with your berries—if you can smell their sweetness, you’re on the right track. Toss them in a saucepan with a splash of lemon juice and a bit of sugar. As they heat up, the berries will pop and release their juices. Stir occasionally and watch as the kitchen fills with the smell of warm fruit jam. After about ten minutes, the mixture will thicken and take on that deep violet color.
Puree the cooked berries, then strain out the skins for a silky texture. This makes sure every spoonful of ice cream is perfectly smooth, with no pesky bits to interrupt the experience. Once that’s done, set the puree aside to cool—you don’t want it steaming hot when it goes into your custard.
In a mixing bowl, whisk egg yolks with the rest of the sugar until it goes from bright yellow to a pale, creamy color. This little patience-building step pays off later in that custard-like richness.
Gently heat the cream, milk, and a pinch of salt in a separate saucepan. When you start to see wisps of steam, you’re ready for the careful part: tempering. Slowly add some of this hot milk to your whipped yolks while whisking constantly, then return the whole lot to the saucepan.
This is where you really need to get cozy with your wooden spoon. Stir the mixture over low heat until it thickens just enough to coat the back of your spoon—a classic sign your custard is ready. Be patient and don’t walk away. Pull it off the heat before it boils, then stir in the vanilla and let that perfume sneak through.
Bring it all together by blending in your cooled blueberry puree. The mixture turns a lovely shade of lavender and smells irresistible. Chill it well—a few hours or overnight—so the flavors meld and the base is nice and cold before churning.
Finally, pour the chilled base into your ice cream maker and churn until it reaches a soft, frozen stage. From here, transfer it to a container and let the freezer finish the job. I’m always tempted to sneak a bite straight from the churn, when it tastes somewhere between gelato and frozen custard, but if you can wait a few hours, the result is scoopable perfection.

Tips, Twists, and Sweet Ways to Serve

A few simple tricks guarantee your Blueberry Ice Cream comes out just as dreamy every time. Always cool your blueberry puree before mixing it into the custard base—this keeps the egg yolks from scrambling. Don’t rush the chilling process; a cold base churns faster and yields creamier results. If you want extra texture, try folding in a handful of whole blueberries or even a few crushed cookies just before the last minutes in the churn.

For a citrusy variation, add some finely grated lemon zest to the custard along with the vanilla. If you’re out of heavy cream, substituting with half-and-half will still give a creamy result, though the texture will be slightly lighter. Store your finished ice cream in a shallow, airtight container to minimize freezer burn. Press a piece of parchment or wax paper onto the surface before sealing the lid.

This homemade blueberry treat is a showstopper scooped over warm pie or sandwiched between cake layers for summer birthdays. It’s just as lovely served plain, maybe with a sprig of mint or a drizzle of berry syrup on top when you want to turn a quiet evening into something a little more special.

FAQs about Blueberry Ice Cream

Can I use frozen blueberries for blueberry ice cream?

Absolutely! Frozen blueberries work just as well as fresh and are especially handy outside the summer season. Just make sure to cook them down as you would with fresh fruit—they’ll release plenty of juice and flavor.

How long will homemade blueberry ice cream keep in the freezer?

Properly stored in an airtight container, blueberry ice cream will stay fresh for up to two weeks. To prevent icy crystals, always press a piece of parchment directly onto the surface before sealing.

Is there a substitute for egg yolks in the custard base?

If you’d like to avoid eggs, you could try a cornstarch-thickened base. It won’t be as rich and creamy as the classic custard, but it does yield a pleasant, scoopable ice cream that lets the blueberry flavor shine through.

Can I make blueberry ice cream without an ice cream maker?

You can, though the texture might be less creamy. Pour the chilled base into a loaf tin and freeze, stirring vigorously with a fork every 30–45 minutes until set. It takes longer, but you’ll still get a delicious result.

What are some creative ways to serve blueberry ice cream?

Beyond just a classic bowl, try serving it over lemon pound cake, paired with shortbread cookies, or as part of a sundae with whipped cream and extra berries. It also goes wonderfully alongside warm fruit cobblers for a beautiful contrast of temperatures and flavors.

A scoop of homemade blueberry ice cream is a little taste of sunshine, no matter the season. That rich, velvety custard mingled with bright, tart berries practically begs to be enjoyed outside with friends or on a quiet night in. Every batch brings that punch of real fruit flavor and creamy texture that’s miles above store-bought—and honestly, after trying it once, you’ll be craving this treat long after summer is gone.

More Delicious Recipes

Brownie Raspberry Swirl Ice Cream Sandwiches: This decadent dessert features a combination of rich brownie and fruity raspberry ice cream, perfect for summer treats.
Strawberry Crunch Cheesecake Tacos: These fun and flavorful desserts use strawberries to bring a fresh essence, similar to the blueberries in your ice cream.
Orange Creamsicle Ice Cream: Offering a creamy and citrusy twist, this recipe is another refreshing way to enjoy homemade ice cream during the warmer months.