Blueberry Ice Cream

Even though math and science have always been my strong suits, I am horrible at estimating.  You would think that the more I cook and bake the better I might be at it – not true.  When I bought the blueberries to make blueberry pie, I knew I needed 4 cups.  However, I had no idea how many cups are in a pint (2, for anyone else who is clueless).  So, thanks to my inability to visually size things up, I ended up buying 4 pints – two times the amount of berries I actually needed.  Thank goodness they were on sale!  It wasn’t hard to decide what to do with the extras.  One pint went directly into my mouth and the other was used to make this ice cream.  This is a really nice, light ice cream.  The flavor of the blueberries really shines through, accompanied by a creamy undertone.  And the gorgeous purple color – that alone is reason enough to make this ice cream!  (An added bonus – it turns your tongue that color too 😛 )

Blueberry Ice Cream


2 cups fresh blueberries

¾ cup water

1 cup sugar

1 cup half and half

1 tbsp. fresh lemon juice

2 tsp. vodka (optional)



In a saucepan over medium-high heat, combine the blueberries, water and sugar.  Bring to a boil, stirring occasionally to help dissolve the sugar.  Reduce the heat to medium and simmer for about 1 minute.  Remove from the heat and let sit for 30 minutes to steep.


Transfer the blueberry mixture to a food processor or blender and process until smooth, about 1 minute.  Strain through a fine mesh sieve (if desired) and into a bowl.  Stir in the vodka.  Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.


Add the cream and lemon juice to the blueberry puree and stir to combine.  Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions.  Transfer to an airtight container, cover and freeze until firm.  Makes about 1 quart.

Source: adapted from Half Baked

11 Responses

  1. ooooh! Looks soooooo good! I want some NOW! 🙂

  2. Looks awesome! This is probably the first ice cream recipe I’ve noticed the use of vodka and much less dairy… almost like a sorbet with a touch of cream. Does it still have the full creamy mouthfeel of ice cream or lean more towards a sorbet? Either way, I appreciate this recipe because I’d be saving some $$ from buying cream! Thanks for sharing 🙂

  3. How funny, I have my ice cream maker churning with blueberry ice cream as I type this. Well, it’s really more vanilla with blueberries in it. 😉 Yours looks delicious!

    I pretty much have the pints vs cups thing down now, but at first I would always google it before I went to the store. My brain just couldn’t handle the conversion! 😉

  4. Joelen, it really has a texture kind of in between ice cream and sorbet, but I would say it is more on the side of ice cream (or a very creamy sorbet). I was reading up on it yesterday and the alcohol is to help keep it from freezing so it doesn’t harden so much as some homemade ice creams do. Enjoy!

  5. This looks so good! I made some blueberry frozen yogurt and was not impressed with it. I might have to give this a try instead. Thanks for sharing.

  6. yum! This is on my list 🙂

  7. This looks great. My new ice cream maker is getting a lot of use!! Can’t resist trying all the great sorbets and ices’s I find

  8. Yum! I love fruit ice creams!

  9. mmmmm…you always make me sad i do not have an ice cream maker. blueberry ice cream looks great

  10. Thank you for the blueberry ice cream recipe. I made some today and it knocked me off my feet!!


  11. Hi Annie,
    I made this ice cream today for my family and they LOVED it! I used heavy cream instead of half and half (what I had in the fridge) and it worked well, I think. I will make it with half and half next time to compare the creaminess. Thanks for the recipe!

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