Summertime calls for some delicious ice creams! And what could be better than freshly churned ice creams? This blueberry ice cream is no egg, gluten-free ice cream made with frozen blueberries in an ice cream maker.
It is very quick and easy to make ice cream at home, especially with an ice cream maker. If you are wondering why to make ice cream at home, well the big reason is to have control over the ingredients and make it without any preservatives!
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What is blueberry ice cream made of?
Homemade blueberry ice cream requires very few ingredients and you can use organic ingredients. Fresh or frozen blueberries work equally well to make this ice cream.
I have used the frozen blueberries and they need to be defrosted in the microwave before using.
Whole milk and heavy whipping cream are what make the ice cream creamy in taste and texture.
How to make blueberry ice cream?
To make blueberry ice cream at home, first blend the blueberries, milk, sugar, and a pinch of salt in a blender like Vitamix until all the sugar is dissolved and also the blueberries are well blended.
Transfer the blueberry mixture into a bowl and then add the heavy cream and give it a good mix. There is no need to blend it at this stage as we will churn the mixture in an ice cream maker.
Blend milk, sugar, and blueberries.
Add heavy cream and mix.
It is best to chill the mixture in the fridge for about two hours before churning as it helps reduce the overall churn time.
Transfer the blueberry ice cream mixture into the ice cream maker bowl and churn it for about 25-30 minutes. Ice cream will be of soft serve consistency. FReeze it for 5-6 hours to make it more firm before serving.
Churn the blueberry ice cream in the ice cream maker.
Freeze the ice cream for 5-6 hours before serving.
Substitutions
I have used frozen blueberries to make this homemade blueberry ice cream without eggs.
Blueberries - Fresh blueberries can be used as well without any changes to the recipe.
Low-fat milk - If you are running out of whole milk or want to make the ice cream with low-fat milk, you can easily substitute it for whole milk. the difference will be that the ice cream will not be as creamy and may take longer to churn.
Serving suggestions
Homemade blueberry ice cream can be served in a cup, sugar cone, waffle cone, or bowl. It tastes delicious as is and needs no extra toppings. However, if kids enjoy it, they can add some sprinkles of their choice.
Equipment
I have made this no-egg blueberry ice cream in a Cuisinart ice cream maker. I have used the ICE 100 model which has an in-built compressor. It does not require chilling the bowl for 24 hours before churning the ice cream.
If you are looking for an ice cream maker for your family then check out this post on which ice cream maker to buy.
Storage
Just like most homemade ice creams, blueberry ice cream will stay fresh in the freezer for about a month in air-tight containers. You might see a few ice crystals on the top of the ice cream which can easily be scooped.
Top tip
Cool the bowl for about 5 minutes in the ice cream maker before churning. This will reduce the overall churning time.
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📖 Recipe
Blueberry Ice Cream
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Ingredients
- ½ lb Blueberries (fresh or frozen*)
- 1 ½ cup Heavy cream
- ¾ cup Milk
- ¾ cup Organic cane sugar
- 1 pinch Salt
Instructions
- Blend the blueberries, sugar, milk, and salt in Vitamix until blueberries are pureed and sugar is dissolved. (Gradually increase Vitamix speed to 6-7)
- Transfer the mixture into a bowl and add mix in the heavy cream with a spatula.
- Refrigerate the mixture for 2 hours before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for 25 minutes.
- Transfer the blueberry ice cream to a freezer-safe container.
- Freeze the ice cream for about 5-6 hours before serving.
Notes
- This recipe makes 1 quart ice cream.
- To make blueberry ice cream without an ice cream maker
- If using frozen blueberries, defrost them in the microwave before blending.
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