Blueberry Ice Cream Recipe
A sweet and tasty summer treat. This warm-weather Blueberry Ice Cream dessert features native blueberries, and is the perfect snack to ring in the warmer weather.
Servings: 8 people
- 4 cups blueberries fresh, washed, dried, frozen.
- 1 quart heavy cream
- 8 oz sweetened, condensed milk
- 1 tbsp vanilla extract
Place your quart of cream in the freezer for 15 minutes to chill it. After 15 minutes, take your container out of the freezer.
Add all of your ingredients to a large bowl; mix well. You can use your stand mixer bowl or a separate one if you prefer.
Place your mixture into your ice cream maker or KitchenAid until it reaches soft serve consistency- about 30 minutes.
We usually have to place ours in the freezer for an additional 2 hours to reach hard consistency.
Enjoy with a spoon, on a cone, or with a piece of pie.
How to Freeze Blueberries
Wash, and pat dry fresh blueberries.
Scatter them on a baking sheet and freeze until frozen- about 2 hours.
Place berries in a bag and mark the cup size/weight for future reference.
TIPS FOR MAKING BLUEBERRY ICE CREAM
Using fresh blueberries that are then frozen provides a sweet, and delicious flavor. I am sure you could use frozen blueberries but they might be tart.
Make sure your KitchenAid stand mixer ice cream attachment is frozen for at least 24 hours before trying this recipe. If the bowl is not frozen it will not create ice cream.
This ice cream has a icier consistency and is not as elastic as store-bought ice cream.
Store in a freezer-safe ice cream container until it is your desired hardness.
Nutritional values are meant to be a guide.
Serving: 1serving | Calories: 546cal | Carbohydrates: 30g | Protein: 5g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 172mg | Sodium: 82mg | Potassium: 251mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1855IU | Vitamin C: 9mg | Calcium: 162mg | Iron: 1mg