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Homemade Blueberry Ice Cream

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This blueberry ice cream recipe makes a sweet, creamy treat that is bursting with blueberry flavor. Summer just got a new favorite treat… homemade blueberry ice cream!

Small glass bowl with a scoop of blueberry ice cream next to some fresh blueberries and an antique ice cream scoop.

This blueberry ice cream recipe is the perfect way to turn one of my favorite berries into a rich, and smooth treat. It works with fresh or frozen berries, so you can make it any time you want to.

We are huge fans of homemade ice cream. There are an endless number of flavors you can make.

Plus it is such a refreshing treat on a warm day. We just can’t get enough and we are always ready to try a different kind.

Great grandma's antique ice cream scoop getting a ball of blueberry ice cream out of a freezer container.

Lately we have been into blueberries. We have had plenty of fresh berries to eat with yogurt and homemade coconut granola.

We also had frozen berries to make lemon blueberry cheesecake jars. I bought a big bag, so there were still plenty in the freezer.

So I knew they needed to be made into ice cream. And boy am I glad we made that happen and so are my guys.

They are fiends and couldn’t stay out of the freezer. Now they are begging for more.

The Process

This ice cream is really pretty simple to make. Just cook down the berries with some sugar and lemon juice.

If you are starting with frozen berries, there is no need to defrost them. You can cook them from frozen, just make sure to keep stirring until they give up enough juice to dissolve the sugar.

Then keep cooking the mixture until it thickens. It won’t be quite as thick as a jam, but it is heading that direction.

I like to let it cool first, then process it until it is mostly smooth. I like using an immersion blender, but you could use a food processor or regular blender.

Then go ahead and mix in the milk and cream. If the blueberry mixture was still warm, chill it first, that help it to freeze faster.

If everything is already cold, you can go ahead and put it in the ice cream maker. Churn until it is ice cream consistency, mine took about 35 minutes.

When the ice cream is done churning, scoop it into your storage container and freeze for several hours. Then it is ready to scoop and serve.

Tips and Tricks

This recipe avoids using eggs so you don’t have to worry about buying pasteurized eggs or rolling the dice with standard eggs. It combines whole milk and heavy cream to still give you a great scoopable texture without the eggs.

You can use 3½ cups of half and half in place of the milk and cream. It will taste delicious, it just won’t be quite as creamy.

Play with different berries. You can use all of one kind, or you can mix and match berries.

More Great Berry Treats

If you like frozen berry desserts, you may like homemade strawberry sherbet or homemade blackberry ice cream. Both are relatively simple to make an have great fruity flavor.

Or for a dairy free treat, try making strawberry orange sorbet. It has a great texture without any cream or milk.

Maybe you are in the mood for some frosting, then blueberry buttercream is the thing for you. It is really good with lemon cakes, cookies, and whoopie pies.

If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more?  Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

Small glass bowl with blueberry ice cream with deep purple color showing how much fruit is in the mix and a smooth texture, ready to eat.

Homemade Blueberry Ice Cream

Servings: 12 Servings (roughly 3 Quarts)
Author: Carlee
This blueberry ice cream recipe makes a sweet, creamy treat that is bursting with blueberry flavor. Summer just got a new favorite treat… homemade blueberry ice cream!
5 from 1 rating
Prep Time 10 minutes
Cook Time 15 minutes
Churn and Chill Time 4 hours


  • 2 cups blueberries
  • 2 Tablespoons lemon juice
  • 1 cup granulated sugar
  • 2 cups heavy whipping cream
  • cups whole milk


  • Put blueberries, lemon juice, and sugar in medium saucepan. Cook over medium heat until the sugar dissolves, stirring frequently.
    2 cups blueberries, 2 Tablespoons lemon juice, 1 cup granulated sugar
  • Bring to a boil then reduce the heat to low and simmer. Continue to cook and stir for 10 minutes. It should thicken as it cooks.
  • Chill until completely cooled, then process until smooth. A food processor, blender, or an immersion blender will work.
  • Stir in the milk and cream. Pour into ice cream maker and churn according to your machine's directions.
    2 cups heavy whipping cream, 1½ cups whole milk
  • Scoop ice cream into freezer containers and freeze until solid, at least 3 hours.


You can use fresh or frozen blueberries, both work great.


Serving: 1ServingCalories: 232kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 23mgPotassium: 105mgFiber: 1gSugar: 22gVitamin A: 646IUVitamin C: 4mgCalcium: 65mgIron: 0.1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating

Sunday 2nd of June 2024

My family loved this!