Blueberry Ice Cream

Two years ago I made blueberry ice cream as part of an Ice Cream Experiment, where I made many different varieties of ice cream with my Cuisinart ice cream maker over the course of the summer.  We really enjoyed this blueberry ice cream, and I loved using some of the blueberries I picked at a local U-Pick Farm and had stored in our freezer.Blueberry Ice Cream / The Grateful Girl Cooks!
I experimented with grinding frozen blueberries and sugar in my food processor until liquified, as opposed to the more “traditional” method of cooking them until the blueberries “pop” and make a thick sauce. I wanted to have little bits of “fresh, uncooked” blueberries throughout the ice cream. It worked!

This was a very easy to prepare ice cream. I also added in a block of cream cheese, to enhance to the flavor and creamy thickness of this delicious ice cream, and I’m very glad I did!

Here are the blueberries at my local U-Pick Farm, in their natural state… before I got to them!

Blueberry Ice Cream / The Grateful Girl Cooks!

Yeehaw! Here are the blueberries after I got to them… not bad, for 1 1/2 hours of my time at the U-Pick Farm.

Blueberry Ice Cream / The Grateful Girl Cooks!

I also ended up using some of the ice cream in another recipe (I will post it soon), which we took to a friend’s home. It was so yummy! I sure hope you will give this ice cream a try… and really hope you enjoy it!  I think the color of this ice cream is amazing!

Bluebery Ice Cream / The Grateful Girl Cooks!

Ice cream is good year round… I sure hope you will try this recipe out!

Blueberry Ice Cream / The Grateful Girl Cooks!

Recipe source: my brain, prior to “brain-freeze” (Ice cream induced!)

Blueberry Ice Cream
Prep Time
25 mins
Freezing time
2 hrs
Total Time
25 mins
Thick and creamy homemade blueberry ice cream is sure to delight your taste buds!
Category: Dessert
Servings: 8 servings
Calories Per Serving: 258 kcal
Author: JB at The Grateful Girl Cooks!
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 8 oz. cream cheese
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 3/4 cup heavy whipping cream
  • 3 drops blue food coloring (this is optional...but it does enhance the color)
  1. Place the blueberries and granulated sugar into a food processor or heavy duty blender. (If using frozen blueberries, put them in frozen... no need to defrost). Pulse or blend until liquified.
  2. Cut the cream cheese into chunks and add to the blueberry mixture. Add the vanilla extract. Mix until mixture is fairly smooth.
  3. Add milk to mixture. Mix until well blended. Pour mixture into large bowl.
  4. Lightly whisk in the heavy whipping cream, until well combined.
  5. Pour into ice cream maker canister. Freeze according to the manufacturer's instructions. Once done, remove to sealed container, and place in freezer for an hour or two to "ripen" and firm up.
  6. Scoop it up when ice cream is firm... and enjoy!
Nutrition Facts
Blueberry Ice Cream
Amount Per Serving (1 (1/2 cup) serving)
Calories 258 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 64mg 21%
Sodium 109mg 5%
Potassium 114mg 3%
Total Carbohydrates 20g 7%
Sugars 18g
Protein 3g 6%
Vitamin A 15.3%
Vitamin C 4.5%
Calcium 7%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.



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