A deliciously creamy blueberry ice cream recipe with ribbons of fresh berries.
I find a lot of berries are horrendously expensive most of the year. This is especially true in winter when I see my favourites, raspberries, selling for $8 or more for a small punnet.
Blueberries, however, can sometimes surprise you with an awesome deal at the supermarket. In Melbourne, at my local store, we recently had a 2 for $5 deal which I jumped at by purchasing four packs. Two punnets I pretty much inhaled on the way home. The last two were destined for my ice cream machine.
Next time you see a good deal on blueberries, dive in and make the best tasting fruit based ice cream you’ll probably ever taste.
How to make the ultimate blueberry ice cream recipe
Making the berries
To make this blueberry ice cream recipe you will firstly need to create the blueberry compote. Start with the freshest, plumpest most amazing looking blueberries you can find. Ideally, pick your own: if you live in Australia check out these pick your own blueberry locations. If you buy from the supermarket and they’re looking old, withered or the skin is a bit wrinkled then these aren’t the fruit for you. You want the best fruit to make the best ice cream.
You’ll streak the blueberry into the vanilla ice cream at the end of churning. It’s an easy add-in to make; simply follow this recipe using blueberries to get started, blueberry reduction, or just keep reading the instructions below.
How to make a blueberry reduction
- 1/4 cup caster sugar
- 1 1/2 tsp corn starch
- 1/4 cup water
- 2/3 cup fresh blueberries
- 1 1/2 tsp fresh lemon juice
- Add sugar and corn starch to a small pan on the stove over medium heat.
- Gradually stir in the water until your mixture is smooth.
- Add the blueberries as well as the lemon juice. Bring to a boil, then reduce heat to low and simmer, uncovered. Allow fruit to reduce for around 5 minutes.
- Remove from heat and mash into pieces or blend in a processor then press through a strainer to remove any unwanted bits.
Here’s a tip for getting your ice cream more creamy
The next step is very important and I know people skip this step when they’re in a hurry. Don’t skip it. You need to place the blueberries in the fridge for at least a few hours or, preferably, overnight to cool completely. It is important that you do this because even a slightly warm ingredient will effect the ice cream. It will result in larger ice crystals. In other words, an icy, less creamy textured ice cream.
How to make the blueberry ice cream base
Once the berries are cooled, it’s time to make the ice cream base. You could go with a wide range of recipes but my favourite is a simple vanilla ice cream which is super easy to make. Churn your ice cream in an ice cream machine until it’s almost hardened then streak in the blueberry. Finally, add to an airtight container and freeze for a couple of hours until hardened.
- 2 Cups thickened cream
- 1 Cup full cream milk
- 1/2 Cup sugar
- 1 teaspoon vanilla
- Whisk cream, milk and sugar in a medium bowl until the sugar is completely dissolved.
- Stir in vanilla
- Add mixture to your ice cream maker and follow manufacturers instructions to churn.
- Add ice cream to an air-tight plastic container and put in fridge for 2 hours to harden up.