Homemade ice cream is such a treat and this blueberry ice cream is a great way to use up blueberries when they’re in season. You only need a handful of ingredients to make it, including a secret ingredient that gives the ice cream a soft and creamy texture even after it’s been in the freezer for a few days.
I love homemade ice cream and I love the idea of blueberry ice cream, but I’ve yet to find a recipe I really like. I’ve tried one made with sour cream, but I really didn’t enjoy the tangy flavor. It took away from the fresh blueberry flavor, so I’ve been researching other recipes.
I settled on a recipe I found on Half Baked Baker that I made some changes to. It doesn’t have sour cream and is has just a handful of ingredients. Plus, it has a secret ingredient that keeps the ice cream soft and creamy even after it’s been in the freezer for a while.
I really liked this ice cream – it’s fruity and creamy even though it’s not made with a custard base. This recipe makes about one quart of ice cream.
- Fresh blueberries
- Half and half
The vodka is what gives the ice cream the creamy texture even after it’s been frozen for several hours. I hate it when homemade ice cream turns icy and hard in the freezer. Vodka solves that problem. There’s only a small amount and you can’t taste it but it makes this blueberry ice cream soft and creamy.
How to Make Blueberry Ice Cream
- First, combine the blueberries with the water and sugar in a saucepan. Bring it to a boil and simmer it for about a minute. Remove the pan from the heat at let the blueberries steep in the mixture for 30 minutes.
- Puree the mixture in a food processor until smooth. Strain the mixture through a fine-mesh sieve into a bowl. Add the vodka and stir. Chill the mixture for at least 3 hours or up to 24 hours.
- Add the half and half to the mixture and stir to combine. Pour it into an ice cream maker and process it following your maker’s instructions.
- Transfer the mixture to a freezer container and freeze for at least 3 hours before serving.
How to Store Homemade Ice Cream
- Keep your ice cream in an air-tight freezer-safe container.
- Store it in the coldest part of the freezer, which is in the back. If you keep it near the door, it will be exposed to warm, melt and refreeze, which can give it a grainy texture.
- It will keep for up to two weeks if stored properly, although I like to eat it within two to three days.
Can I make ice cream without an ice cream maker?
Yes, you can make ice cream without a machine, but the process is very different and you can’t just take an ice cream maker recipe and use it to make no-churn ice cream.
I’ve made many no-churn recipes and I love how easy they are. I’ve included all of my favorite recipes in my Homemade Ice Cream Recipes round-up, so be sure to check it out for ideas.
You might like my cherry ice cream, too!
Blueberry Ice Cream
- 2 cups fresh blueberries
- 3/4 cup water
- 1 cup sugar
- 2 tsp vodka
- 1 cup half and half
- In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
- Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl and stir in vodka. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
- Add the half and half to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.