Blueberry Ice Cream – cream cheese gives this ice cream extra richness and creaminess, and it’s full of fresh blueberry flavor.
I love snacking on fresh blueberries and using them in desserts. This homemade blueberry ice cream is one of my favorite summertime treats. It’s smooth, creamy, and has a delightful tang from the cream cheese that balances the sweetness of the berries.
Best Homemade Blueberry Ice Cream
This recipe is adapted from a classic blueberry cheesecake-style ice cream, simplified so you can enjoy vibrant blueberry flavor without fuss. The cream cheese adds body and a pleasant tang that makes the finished ice cream taste like a cross between regular fruit ice cream and a light, frozen cheesecake.
The cooked blueberry swirls in this recipe give it a bright, fresh flavor and a pretty color. The ice cream stays scoopable and soft after freezing, which makes it easy to serve straight from the freezer without waiting forever for it to soften. Make it ahead and it actually improves after a day or two as the flavors meld.
How to Make Blueberry Ice Cream
Ingredients:
- 3 cups blueberries (fresh or frozen)
- 1/4 cup powdered sugar
- 1/4 cup water
- 2 cups granulated sugar
- 6 oz cream cheese, softened (full fat or light)
- 4 egg yolks
- 3 cups milk (2% recommended; higher fat yields creamier texture)
- 1 cup heavy cream (or whipping cream)
- Combine the blueberries, powdered sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer about 10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and cool to room temperature.
- In a bowl, beat the granulated sugar, softened cream cheese, and egg yolks until smooth and well combined.
- Heat the milk and heavy cream in a saucepan until it just reaches a simmer. To temper the eggs, very slowly pour a small stream of the hot milk mixture into the cream cheese and egg yolk mixture while whisking constantly. Continue adding the hot milk gradually until the mixture is warmed through.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and begins to coat the back of a spoon. Do not boil. Remove from heat and cool. To speed cooling, set the pan in an ice bath.
- Stir the cooled blueberry mixture into the ice cream base. Chill the mixture thoroughly in the refrigerator for several hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least three hours to firm up. The flavor will deepen after a day in the freezer.
Blueberry Ice Cream Variations
- Add crushed graham cracker pieces as you transfer the churned ice cream into the storage container for a cheesecake-like texture.
- Stir in chopped strawberries or other berries for a mixed-berry version. Add them during the last moments of churning or fold them in gently afterward.
- Top individual servings with extra cooked blueberry sauce or a fresh blueberry compote for an extra burst of fruit flavor.
This recipe yields a rich, scoopable ice cream with a balance of sweet blueberry flavor and the creamy tang of cream cheese. It’s perfect for summer gatherings or a special homemade dessert year-round.
Recipe for Blueberry Ice Cream
Blueberry Ice Cream
Author: Kara
Summary: Rich and creamy blueberry ice cream made with cream cheese for extra body and flavor.
Prep Time: 40 mins
Additional Time: 8 hrs (chill)
Total Time: 8 hrs 40 mins
Servings: 8
Calories (approx.): 498 kcal per serving
Equipment
- Ice cream maker (1.5 quart or similar)
- Mixing bowls and whisk
- Saucepan
- Airtight container for freezing
Ingredients
- 3 cups blueberries
- 1/4 cup powdered sugar
- 1/4 cup water
- 2 cups granulated sugar
- 6 oz cream cheese, softened
- 4 egg yolks
- 3 cups milk
- 1 cup heavy cream
Instructions
- Cook blueberries with powdered sugar and water for 10 minutes, then cool.
- Beat granulated sugar, cream cheese, and egg yolks until smooth.
- Heat milk and cream to a simmer. Slowly whisk hot milk into the egg/cream cheese mixture to temper the eggs, then return to the pan and heat until slightly thickened. Cool quickly in an ice bath.
- Mix in the cooked blueberries, chill thoroughly, then churn in an ice cream maker.
- Transfer to an airtight container and freeze at least three hours before serving. Best after a day for fully developed flavor.
Notes
This ice cream stays pleasantly soft and scoopable after freezing, making it easy to serve even straight from the freezer. Use higher-fat dairy for an even creamier texture. For a cheesecake effect, add crushed graham crackers when placing the churned ice cream into the container.
Nutrition (per serving, approximate)
Calories: 498 kcal | Carbohydrates: 68 g | Fat: 24 g | Protein: 7 g | Sugar: 65 g