Go Back
+ servings
Homemade blueberry ice cream in a glass bowl with blueberries around it

Homemade Blueberry Ice Cream

Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
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!
Print Recipe


  • 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!!