Blueberry Ice Cream


If there was an award for the most beautiful color of any desert I’ve made- this blueberry ice cream would win hands down. That gorgeous purple shade is totally natural from the ripe berries and cream. After making these muffins, I still had lots of berries left, and since they were organic and plump, I knew I had to make a special recipe.

I’m a little sad that ice cream season is almost over, so I figured I’d go out in style with this pretty treat. It is simple as can be to throw together, and it churns up so perfectly. If I make this again, I will definitely add a touch of Grand Marnier as I think that would send it over the top. Instead, a touch of vanilla enhances the flavor.


No ice cream maker yet? I really couldn’t recommend it more. There is something so satisfying about churning (and eating) ice cream that you make from fresh ingredients. You don’t need an expensive machine to do the trick either. I’ve been using my cheap one for over a year now, and it works like a dream. (There are ways to make ice cream without a maker as well, though I’ve personally never tryed it.)

PS- 2 weeks and I’ll be a married lady! :)

Blueberry Ice Cream

Yield: 1 quart


  • 2 cups picked-over blueberries
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 1/2 cups half and half
  • 1/4 tsp vanilla extract


  1. 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 half and half. Add vanilla.
  2. Chill mixture, covered, overnight. (I really think it's important to chill it this long. Makes a huge differene.)
  3. 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.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe adapted from- Gourmet Magazine


  1. The blueberry ice cream is stunning! I recently made lavender ice cream with lots of vanilla bean. It was a dreary tan color and I added a touch of food color to achieve a pale lavender. Sometimes there is a time and place to use a bit of food coloring! But your blueberry ice cream is just intoxicating! My husband adores blueberries, I will have to suprize him with a bowl of your glorious ice cream!

  2. so beautiful! You’ve convinced me that I should get an ice cream maker. So much better than making my husband run out for ice cream after dinner :)

  3. I just got an ice cream maker! I haven’t used it yet but I’m excited to do so. This ice cream is such a beautiful color…yum.

    Ps – 2 weeks?! Ah, so exciting!!

  4. This is ONE stunning looking ice cream. Almost (just almost) too good to eat.

  5. Wow! This is amazing! Could you do sort of a icecream cake with this?

  6. Yum, yum, yum! I might just have to make the purchase. I have been avoiding buying yet another piece of cooking equipment, but I am finding so many delicious looking ice cream recipes. :)

  7. This ice cream is gorgeous!! I really want an ice cream maker, I know I might not NEED one, but posts like this have me convinced :)

  8. Hi, just stumbled upon this recipe, since we have 12 pounds of blueberries we picked. Great, easy recipe, beautiful color, comes out delicious. Couple alterations. I used a little less sugar, and it still worked. I also added whole blueberries in the last stage of the ice cream maker, just to add some more texture and blueberriness. You’re absolutely right about the value of chilling overnight. Thank you for posting this!

  9. My family loved, loved, loved this recipe! Color is amazing and the recipe is so easy! With my cusinart frozen yogurt – ice cream maker, we had homemade ice cream in 30 minutes. Delish!!!

  10. Looks fabulous! Just wondering though, I live in Australia and we don’t have half and half, what could we use as a substitute?

    1. I Made this and used 1 and 1/12 cups heavy cream plus 1 cup whole milk instead of half and half. It came out great!

  11. Very nice. I picked up an ice cream machine(kind of) on sale — it didn’t work very well. You had to put the bowl into the freezer for 24 hours and nearly freeze your mix — then it had a plastic paddle. Not good. I think I’ll have to get a real ice cream maker just to try your blueberry recipe. Maybe BB&B will have them on clearance soon as it’s the end of the season. Anyway — thanks for the recipe and the picture is beautiful.

  12. Wonder if you or any of your followers have tried to veganize this one and how it turned out. Looks delish!

  13. I am not very good with improvising so is there a way to make the blueberry ice cream with out an ice cream maker?
    I want to make ice cream sandwiches for my baby shower.

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