Homemade Blueberry Ice Cream

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Homemade Blueberry Ice Cream is honestly as heavenly tasting as it sounds.

It just doesn’t get much better than homemade ice cream. I think everyone has memories as a child that excited feeling he or she had waiting for the churning to end and the ice cream ready to be eaten. Well, this recipe has that excitement and even more with fresh blueberries. Incredible.

Homemade blueberry ice cream
Homemade blueberry ice cream


Obviously, the star of the amazing ice cream are the blueberries.

Fresh is always best, but in a pinch, you could certainly go with frozen.

In the blender they go to begin the process of becoming a beautiful sauce.

blueberries in blender
Blueberries in the blender, gettin ready to turn into a beautiful sauce


We do love a good chunky ice cream, just like in our S’Mores Ice Cream or our Strawberry and White Chocolate Ice Cream, but for this Homemade Blueberry Ice Cream, we want a beautiful smooth texture, with a few whole blueberries added in for the occasional delicious surprise.

Straining the pureed blueberries through a fine-mesh sieve will help us to achieve this.

Oh, you had us at blueberry!

Straining the pureed blueberries, leaving the skins behind
Straining the pureed blueberries, leaving the skins behind


When my mom made homemade ice cream back in the day, she made a standard custard on the stove. And then into the electric churn that sat in the kitchen sink. Oh, the wild and crazy history of ice cream.

But, back to current day, this recipe does not require a custard to be made first.

We build the cream mixture with a evaporated milk.

Add some delicious sweetened condensed milk
Add some delicious sweetened condensed milk

Next, we add in the egg yolk and egg, and then comes the strained blueberries, plus some whole blueberries.

This ice cream is so delicious, but it is also so beautiful.


Mixing the cream with the eggs and the blueberry sauce
Mixing the cream with the eggs and the blueberry sauce


This homemade blueberry ice cream is so summery, and so wonderful.  

We just love the flavors here.  

This ice cream makes an amazing ice cream sandwich between a couple cookies, too. But, it’s also pretty amazing just on it’s own in a nice bowl. Yum!

Homemade blueberry ice cream
Homemade blueberry ice cream
Homemade blueberry ice cream in a glass bowl with blueberries around it

Homemade Blueberry Ice Cream

This homemade blueberry ice cream is incredible. Make when fresh blueberries are in their prime. Or, use raspberries, or blackberries to your liking. So amazingly good!
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Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10


  • 3 pints of fresh blueberries rinsed and dried
  • 2 tablespoons of fresh lemon juice
  • 1 14 oz. can of sweetened condensed milk
  • 8 egg yolks
  • 1 whole egg
  • 1 cup of whole milk
  • 1 quart of heavy cream


  • Puree two pints of the blueberries in a blender.
  • Strain the juice into a bowl, discarding the skins.
  • Stir in the lemon juice.
  • Slowly whisk together the condensed milk, yolks, and egg in a separate large mixing bowl.
  • Gradually whisk in the milk and cream. (don't over beat!)
  • Stir in the blueberry-lemon juice and the remaining pint of blueberries.
  • Transfer about a 1/3 to your ice cream maker, following the manufacturer's directions. (repeat two more times with the remaining cream).
  • Process the ice cream until the mixture starts to thicken.
  • Transfer the ice cream to a plastic container with a tight-fitting lid and freez for at least up to 2 hours.
  • Serve and enjoy!!
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