This Blueberry Ice Cream is made with fresh blueberries, and is perfectly rich and creamy. It’s a great way to cool off this summer.
I just realized that it’s already the second week of July! Where in the heck is summer going? I swear the older I get, the faster the days, weeks, and months just slip by. I know I can’t be the only one?
So it’s the second week of July, and do you know what Kelsie and I have been doing? Well, I can tell you it has nothing to do with our pool, because it’s still GREEN! 🙁
Nope, no pool days…actually we have been watching Christmas movies! HA. Yea, I’m serious. Hallmark has been playing Christmas movies for a couple of weeks now, and we love some Hallmark Christmas movies, so we’re totally hooked.
Not that I’m trying to rush Christmas, because time is going by faster than I’d like, but it’s really nice to sit back, with hot chocolate, yep, I totally made some, because you can’t have Christmas movies without hot chocolate, and just enjoy looking at snow.
The snow is nice to look at when temperatures have been above 100 degrees lately. (well at least the real feel is that hot)
I sort of wonder why Hallmark hasn’t put out a Christmas movie channel? Perhaps they are testing the waters right now? I mean there is a Hallmark Movies and Mysteries channel, so why not a Christmas movie channel?
I think I’d totally watch some cheesy ones when there isn’t anything else one, which lately seems to be quite often.
Ok, enough talk about Hallmark, Christmas movies, and hot chocolate…right now let’s chat about smooth and creamy Blueberry Ice Cream.
Totally homemade, and so simple! It’s not a no churn, but you just can’t get this texture without churning it. And if you read my post the other day on Rainbow Sherbert, you’d know that I love an ice cream maker. The old fashioned kind though!
I had a canister kind, but oh my gosh it just didn’t do what this one can do. You are only about 30 to 45 minutes away to perfectly churned ice cream. You don’t even have to freeze it first! YAY!
Kelsie went blueberry picking several weeks ago, and I have done so many things with those blueberries. I made this Blueberry Crumble, muffins, and this Blueberry Ice Cream, plus I still have some in my freezer!
I swear I will pay attention to the time frame on picking next year, because $10 a gallon is an amazing price!
Ok, so this blueberry ice cream is totally creamy and bursting with blueberry flavor. Isn’t that color gorgeous? Totally real blueberry color! Nothing artificial here.
What ingredients do I need to make Blueberry Ice Cream?
- heavy whipping cream
- vanilla extract
There are no eggs in this blueberry ice cream recipe!
Can I use frozen blueberries?
Yep! You can use fresh or frozen.
More homemade ice cream that I think you’ll enjoy:
- 2 cups heavy whipping cream
- 2 cups milk
- 2 cups sugar
- 4 cups blueberries, fresh or frozen
- 1 tablespoon vanilla extract
- Puree blueberries, and place in a small pot over medium to high heat. Add sugar, and simmer until the sugar dissolves. Place in the freezer for 45 to an hour to chill.
- Once blueberries are chilled, pour into the ice cream maker, with the milk, vanilla extract, and heavy whipping cream. Freeze according to the manufacture directions.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 39mgCarbohydrates: 52gFiber: 1gSugar: 47gProtein: 4g