A blueberry ice cream recipe from HL Carpenter that can be made from either fresh or frozen blueberries. A simple and delicious treat on a warm day or any time of the year.
Blueberry Ice Cream
- 1½ cups fresh blueberries washed and dried (slightly less than a pint of fresh, or you can use frozen berries if you drain them well)
- 1 pint 2 cups heavy whipping cream
- 1 cup milk (whole or reduced fat, your choice – coconut milk is a delicious substitute)
- ½ cup sugar (more or less to suit your own sweet tooth — or teeth)
- ½ tsp. vanilla extract
- lace rinsed blueberries in the blender or food processor and process for a minute or less.
- Add the whipping cream, milk, sugar, and vanilla extract to the pureed blueberries in the blender.
- Process 10-20 seconds, just until mixed – not too long, or you’ll have whipped cream
- Pour the mixture into the ice cream maker and churn for 20 minutes.
- If you like soft, milkshake-type ice cream, pass out the spoons and dig in. For firmer ice cream, scoop the ice cream into a container and freeze two hours.
