Description
This Blueberry Ice Cream recipe is a delightful treat bursting with the fresh flavors of blueberries. It’s a no-egg recipe that is easy to make and perfect for cooling off on a hot day.
Ingredients
Units
Scale
Blueberry Sauce:
- 4 cups blueberries
- 1 1/2 cups white sugar
- 1 teaspoon cardamom (optional)
- 2 tablespoons water
Ice Cream Base:
- 3 cups whole milk
- 1 cup heavy cream
Instructions
- Prepare Blueberry Sauce: In a wide shallow pan, combine blueberries, sugar, cardamom, and water. Simmer until blueberries soften and burst open. Mash with a potato masher and cook until thickened.
- Cool Blueberry Sauce: Allow the sauce to cool for 15 minutes.
- Mix Ice Cream Base: In a large bowl, mix cold milk and cream. Stir in the cooled blueberry sauce. Refrigerate for at least 1 hour.
- Churn Ice Cream: Process the mixture in an ice cream churn according to the manufacturer’s instructions.
- Freeze Ice Cream: Transfer churned ice cream to a freezer-safe container and freeze until solid, about 8 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 30g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
