The dark, vibrant color of blueberries makes this homemade ice cream a lusciously good frozen treat. Can you taste those sweet blueberries already?
Today we’re making blueberry ice cream fast and easy with an ice cream maker. Let’s make the most of the appliance, right? And we’re using only all-natural ingredients, so you know you’ll get ice cream like no other — good-old frozen deliciousness. Here’s what you need to know and a handy recipe.
Blueberries are the most flavorful and concentrated berries out there; they’re inkier and more flavorful than blackberries, for example, making them ideal ice cream material.
Making ice cream at home is easy, especially if you have an ice cream maker, which is not even that expensive nowadays. If you have one of these fun appliances, there’s no reason not to have fresh ice cream in the freezer all the time! Wait until you try this blueberry ice cream, and you’ll agree with me.
To make this creamy ice cream, you’ll need fresh blueberries, two cups, to be precise. You’ll also need whole milk and heavy cream — we want this one thick and creamy!
You’ll also need a pinch of salt and vanilla extract for flavor, but the blueberries are the stars here. If you’re using frozen blueberries, thaw and drain them before pureeing them, since frozen blueberries will make your ice cream runny and too icy.
That’s it, six ingredients, and you’ve got yourself a pint of homemade ice cream. And depending on your ice cream machine, you could be enjoying a scoop in an hour or so! Better than store-bought.
In a food processor, blend the blueberries to make a purée. Combine with the blueberry puree, milk, heavy cream, stevia, salt and vanilla and pour into an ice cream maker.
Freeze according to the manufacturer’s directions.