Blueberry Ice Cream Recipe

In honor of National Blueberry and Ice Cream month check out this great Blueberry Ice Cream Recipe that will be a tasty treat for creating some great intergenerational memories!  If you don’t think you can wait for this tasty treat to freeze, check out the Blueberry Crumble flavored Halo Top Ice Cream, with only 360 calories per pint. This is sure to add joy to your summer days!

Blueberries are good source of antioxidants, potassium, and vitamin C – all of which can lower your risk of heart disease and cancer, and are a great anti-inflammatory.

Image of blueberry ice cream


  •  2 cups fresh blueberries
  •  2 tablespoons water
  •  2 teaspoons grated lemon zest
  •  2/3 cup granulated sugar
  •  1 1/2 cups half-and-half or milk
  •  1 cup heavy cream
  •  1 tablespoon fresh lemon juice
  •  1 teaspoon vanilla extract
  •  2 tablespoons honey liqueur or framboise (optional)


  1. Rinse the berries and pick out any squished or moldy ones. Place the blueberries in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and then purée in a blender or food processor.
  2. In a small bowl, mash the zest with 1 teaspoon sugar to release the essential oils in the zest. In a small saucepan over medium-low heat, warm the half-and-half with the remaining sugar, stirring until dissolved. Remove from the heat and let cool to room temperature. Stir in the blueberry purée, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
  3. Freeze the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.

This information originally appeared in our E-News. Subscribe here to get monthly Sound Generations updates in your inbox!

Find this recipe and more on