Blueberry Ice Cream – cream cheese makes this ice cream extra rich and creamy, and it is bursting with fresh blueberry flavor!
BEST HOMEMADE BLUEBERRY ICE CREAM
One of my very favorite things to make during the summer is homemade ice cream. I love it and would make it every day if I knew it wouldn’t go straight to my hips. Healthy eating can really be a bummer sometimes. I sure hope that we eat ice cream in heaven!
I adapted this ice cream recipe from one I found at Our Best Bites. This ice cream is phenomenal!! It is smooth and creamy and has a great blueberry flavor, with a slight tang from the cream cheese.
It was originally called Blueberry Cheesecake ice cream and it is supposed to have crushed pieces of graham cracker crust in it. Alas, when I went to make a crust, I discovered that my boys had eaten all of the graham crackers.
So mine is just Blueberry Ice Cream. I have another recipe for Blueberry Cheesecake Ice Cream, and it is also delicious!
If you’ve never tried blueberry ice cream, you need to make this recipe. Like, today. If you don’t have the ingredients, run to the store and pick them up. You won’t be sorry. Unless you hate blueberries. In that case, just ignore this whole entire post. 😉
Another thing I love about this ice cream recipe (aside from the fact that it tastes amazing), is that it stays soft and scoopable even after a couple days in the freezer. It’s a dream to work with!
(Detailed, printable recipe card is at the bottom of the post.)
How to Make Blueberry Ice Cream
- blueberries (fresh or frozen)
- powdered sugar
- granulated sugar
- cream cheese (full fat or light will work)
- egg yolks (I use large eggs.)
- milk (I used 2%, but any milk will work. The higher the fat content, the creamier the ice cream.)
- heavy cream (or whipping cream)
- Combine berries, powdered sugar, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Cool and set aside.
- Beat sugar, cream cheese, and egg yolks in a large bowl until smooth.
- Bring milk and cream to a boil over medium heat. Very slowly add the hot milk to the cream cheese mixture. (Don’t just dump the cream cheese mixture into the hot milk or the eggs will cook. Yuck!) Then return to the pan and continue cooking and stirring till the mixture barely starts to simmer.
- Cool. I like to put my pan in a sink filled with ice water to speed up the cooling process.
- Add the blueberry mixture to the ice cream and chill for several hours or overnight. Pour into an ice cream machine and freeze according to manufacturer instructions.
- Place in an airtight container and ripen in freezer for at least three hours. It tastes even better the next day!!
BLUEBERRY ICE CREAM VARIATIONS
- You could add broken up pieces of graham cracker to the ice cream as you spoon it from the ice cream maker to the airtight container. Just gently stir them in, or arrange them in the ice cream a layer at a time.
- I think it would also be tasty to add some chopped strawberries. You could add them before you pour the mixture into the ice cream maker. Or of course you could just serve them on top of the ice cream.
- If you really, really love blueberries, you could serve this ice cream topped with blueberry sauce.
MORE MOUTHWATERING ICE CREAM RECIPES TO TRY:
- Reese’s Peanut Butter Ice Cream
- White Chocolate Raspberry Swirl Ice Cream (no churn)
- Rocky Road Ice Cream
- Blueberry Cheesecake Ice Cream
- Butterfinger Ice Cream
- Strawberry Ice Cream
- Raspberry Ice Cream
- Vanilla Ice Cream
- Cookie Dough Ice Cream (chocolate)
- Lemon Blueberry Ice Cream
- Burnt Almond Fudge
- Tin Roof Sundae Ice Cream
Recipe for Blueberry Ice Cream
- 3 cups blueberries
- 1/4 cup powdered sugar
- 1/4 cup water
- 2 cups sugar
- 6 oz cream cheese, softened (light is fine)
- 4 egg yolks
- 3 cups milk
- 1 cup heavy cream
- Combine berries, powdered sugar, and water in a large saucepan. Bring to a boil and simmer for 10 minutes. Set aside to cool.
- Beat sugar, cream cheese, and egg yolks in a large mixing bowl until smooth; set aside.
- Bring milk and cream to a boil in a saucepan. Very slowly add the hot milk to the cream cheese/egg yolk mixture. (Don’t just dump the cream cheese mixture into the hot milk or the eggs will cook.) Return to the pan and continue cooking and stirring till the mixture barely starts to simmer. Remove from the heat and cool. I like to put my pan in a sink filled with ice water to speed up the cooling process.
- Stir the cooked blueberries into the ice cream mixture and chill for several hours or overnight.
- Pour into an ice cream freezer and freeze according to manufacturer’s instructions. Spoon into a container, cover, and place in the freezer. Let ripen in freezer for at least three hours. It tastes even better the next day!!
This ice cream stays nice and soft, even after being in the freezer for a day or two. I love that it is easy to dish up with an ice cream scoop.
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Amount Per Serving: Calories: 488Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 155mgSodium: 128mgCarbohydrates: 68gFiber: 1gSugar: 61gProtein: 7g