Homemade Blueberry Ice Cream
This might be the easiest ice cream you’ll ever make. It tastes pretty good, too. I almost named it Quarantine Blueberry Ice Cream. The ice cream came about because of the quarantine. I had purchased whipping cream to use in a dessert for a dinner party. Except the dinner party never happened. The whipping cream sat in my fridge, minding its own business, until I decided to give that expiration date a look. Time was up. I didn’t want it to go to waste. I could freeze it for later, or use it right away. I decided to make ice cream.
I had recently posted a recipe for a super easy ice cream, where you just combine whipped whipping cream and chocolate syrup, and freeze it. Its actually pretty good. I didn’t have chocolate syrup handy, but I did have a jar of blueberry pie filling. I used homemade, but a can from the store would be fine. It worked! The ice cream came out very nice and creamy.
I can’t say that it is as creamy as ice cream I make in the ice cream maker. But for as easy as it was to make, I have no complaints. Here is what I did.
Easy Blueberry Ice Cream
1 pint whipping cream
1 jar or can of blueberry pie filling ( other flavors should work)
powdered sugar to taste – I used about 1 cup
2 t. vanilla extract- optional
In a mixing bowl whip cream until soft peaks form. Add the pie filling and continue beating until well mixed. A stand mixer makes this easier, but a hand mixer works, too. Sweeten to taste and add the vanilla, if you are using. Put in a container with a lid- and freeze.Makes 5-6 cups.
Note: Other pie filling flavors should work fine, but you might want to cut up bigger pieces of fruit. The extra sugar really helps. When the ice cream is frozen, it will taste less sweet, so don’t be afraid to add a little extra sugar before freezing. As for the flavorings- have fun. I just added some vanilla, because I like vanilla. Other extracts, like mint or almond would be fun. I could see adding cinnamon and nutmeg to apple pie filling ice cream. Have some fun with the flavors.
Blueberry Ice Cream
Blueberry Ice Cream
I planted some blueberry bushes last year. I won’t claim to have a bumper crop- but I’ve gotten enough to have a handful for breakfast a few times. The local birds have enjoyed them, too. With a warm day ahead I decided to make some blueberry ice cream. Whipped up a batch this morning. Super creamy and good. Note: If you are lactose intolerant you can use almond, rice or coconut milk in this recipe. Also feel free to add flavorings. I added some vanilla extract to mine. While it is easier to make with an ice cream maker- you don’t have to have one for this recipe. Enjoy!!
Blueberry Ice Cream
3 c. blueberries
1 c. sugar
1/4 c. water
2 T. fresh lemon juice
1 c. heavy whipping cream
1 c. half and half
Combine berries with sugar and water in saucepan and bring to a boil. Cook, stirring often, for 5 minutes. Puree mixture and stir in lemon juice. Refrigerate until completely cool. Stir in the whipping cream and half and half and freeze in an ice cream maker according to the manufacturer’s instructions. Makes 6 cups.
Note: If you don’t have an ice cream maker, freeze in shallow trays and thaw a little before whipping with a hand mixer. Better if you re-freeze and whip again later.
