Blueberry Ice Cream Recipes

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BLUEBERRY ICE CREAM



Blueberry Ice Cream image

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-3/4 quarts.

Number Of Ingredients 4

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Categories     Milk/Cream     Blender     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Blueberry     Summer     Simmer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 quart

Number Of Ingredients 5

2 cups picked-over blueberries
3/4 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups heavy cream

Steps:

  • In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
  • Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)



Blueberry Ice Cream (For Ice Cream Machine) image

This is a creamy ice cream with a beautiful fresh blueberry and vanilla flavour. I adapted this from a strawberry ice cream recipe that came with my machine. The original calls for 2 Tbsp of vanilla but I reduced the amount so as not to overpower the blueberry flavour. Perfect with fresh blueberries but good with frozen as well.

Provided by Cookin-jo

Categories     Frozen Desserts

Time 55m

Yield 10 1/2 cups, 10 serving(s)

Number Of Ingredients 6

2 egg yolks
1/2 cup sugar
1 tablespoon real vanilla extract
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups fresh blueberries (or 1 1/4 cups frozen)

Steps:

  • Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
  • Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
  • Reduce heat to low.
  • Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
  • Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
  • Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
  • Remove from heat, let cool and refrigerate until cold.
  • Thaw blueberries if using frozen.
  • When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
  • Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
  • Scrape ice cream into a freezable container and freeze for 2-24 hours.
  • The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
  • Cooking time is time in the ice cream maker but not freezing time.

Nutrition Facts : Calories 209.7, Fat 15.3, SaturatedFat 9.2, Cholesterol 90.3, Sodium 30, Carbohydrate 16.1, Fiber 0.5, Sugar 14.3, Protein 2.6

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)

Provided by Kim D.

Categories     Frozen Desserts

Time P1DT30m

Yield 1 3/4 quarts, 6 serving(s)

Number Of Ingredients 4

4 cups fresh blueberries or 4 cups frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

  • In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
  • Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
  • Strain mixture and discard seeds and skins.
  • Stir in cream.
  • Cover and refrigerate overnight.
  • Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
  • Refrigerate remaining mixture until ready to freeze.
  • Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Blueberry ice cream with just 3 ingredients! Super easy and delicious!!

Provided by aliciamargaret

Time 4h30m

Yield 6

Number Of Ingredients 3

1 ¾ cups fresh blueberries
2 cups light cream
1 (14 ounce) can sweetened condensed milk

Steps:

  • Blend blueberries in a food processor (or mash them really well in a bowl).
  • Mix cream and condensed milk together in a bowl. Mix in blueberries.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 44 g, Cholesterol 110.6 mg, Fat 30.4 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 19 g, Sodium 110.5 mg, Sugar 39.8 g

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

This delicious blueberry ice cream recipe made with a stovetop custard mixture is sure to please the palettes at your next dinner party.

Provided by Diana Rattray

Categories     Dessert

Time P1DT15m

Yield 4

Number Of Ingredients 7

1 1/2 cups blueberries (rinsed and picked over)
3/4 cup granulated sugar (divided)
Juice of 1 lemon (about 3 tablespoons)
2 cups​ heavy cream
1 cup whole milk
6 large egg yolks
1 teaspoon vanilla

Steps:

  • In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
  • In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.
  • Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
  • In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
  • Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
  • Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
  • Fold in the cold blueberry mixture.
  • Freeze following ice cream machine manufacturer's instructions.

Nutrition Facts : Calories 713 kcal, Carbohydrate 54 g, Cholesterol 367 mg, Fiber 2 g, Protein 14 g, SaturatedFat 30 g, Sodium 146 mg, Fat 51 g, ServingSize 4 portions (4 servings), UnsaturatedFat 17 g

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Provided by Food Network

Categories     dessert

Time 44m

Yield 8 servings

Number Of Ingredients 7

1 cup blueberries
1 cup sugar
2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
9 egg yolks
1/2 teaspoon freshly grated orange zest

Steps:

  • In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
  • In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
  • In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
  • Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
  • Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.

BLUEBERRY ICE CREAM



Blueberry Ice Cream image

Provided by Moira Hodgson

Categories     ice creams and sorbets, project, dessert

Time 45m

Yield 1 quart

Number Of Ingredients 6

2 cups milk
3/4 cup of sugar
A 1-inch piece vanilla bean
3 egg yolks
1 pint blueberries
1/2 cup sugar

Steps:

  • In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the egg yolks slightly and add a little of the hot milk to them. Mix and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
  • Cook berries with the one-half cup sugar for 15 minutes. Cool.
  • Remove vanilla bean from the custard. Mix custard with blueberries and freeze according to ice cream maker's directions.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 24 milligrams, Sugar 30 grams

BLUEBERRY ICE CREAM TOPPING



Blueberry Ice Cream Topping image

Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

2 cups fresh or frozen blueberries
1 tablespoon water
2 tablespoons sugar
Pinch salt
1/2 teaspoon cornstarch
1 teaspoon cold water
1-1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Ice cream

Steps:

  • In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

NANA'S BLUEBERRY ICE CREAM SAUCE



Nana's Blueberry Ice Cream Sauce image

This is a delightful sauce for a summer's day treat! Serve warm over ice cream. Can also be used for pancakes or waffles. Top with some fresh whipped cream... Mmm...a little bit of heaven!

Provided by EAKE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 7

½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
¼ cup water
2 teaspoons lemon juice
2 cups fresh blueberries
1 teaspoon vanilla extract

Steps:

  • Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
  • Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
  • Remove from the heat and stir in vanilla.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 16.1 mg, Sugar 13 g

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Top Asked Questions

How do you cook Blueberries for ice cream?
Serve this ice cream at a summer gathering or special occasion. This would be wonderful with lemon pound cake or with a fresh blueberry sauce or mixed fresh berry topping. In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes.
Does blueberry ice cream have eggs in it?
There are no eggs in this blueberry ice cream recipe! Can I use frozen blueberries? Yep! You can use fresh or frozen. This Blueberry Ice Cream is made with fresh blueberries, and is perfectly rich and creamy. It's a great way to cool off this summer. Puree blueberries, and place in a small pot over medium to high heat.
Do blueberries go well with vanilla ice cream?
Sure, vanilla ice cream tastes great topped with fresh blueberries, or served over a warm, homemade blueberry dessert. But in the middle of the summer, nothing beats fresh blueberries churned into a homemade ice cream. It's the best! What is blueberry ice cream made of?
How do you make blueberry whipped cream with condensed milk?
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then fold in chilled blueberry puree.

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