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Blueberry Ice Cream

User Rating 4.5 Star Rating (2 Reviews)


Blueberry Ice Cream

Blueberry Ice Cream

Copyright Kevin D Weeks
I'm not a huge ice cream fan, but sometimes I have clients ask for it so when I got a chance to buy a factory-rebuilt Cuisinart ice cream maker for $20 I jumped at the chance. I'm still learning the ins and outs of ice cream making, but I was pleased with this recipe. Blueberries are one of my favorite fruits (along with being, supposedly, a particularly healthy fruit) and this simple preparation is rich and luscious. Coriander has a particular affinity to blueberries, so I highly recommend including it. (Larger image.)Makes 1 quart.

Prep Time: 45 minutes

Total Time: 45 minutes


  • 1/2 cup sugar
  • 2 cups fresh or frozen blueberries
  • 1 Tbsp. lemon juice
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. ground coriander
  • Pinch of salt
  • 2 cups heavy cream


1. Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.

2. When sugar is dissolved, add berries, lemon juice, vanilla extract, coriander, and salt.

3. Cook over low heat, stirring occasionally, until berries begin to burst.

4. Remove from heat and mash berries.

5. Cool to room temperature, then chill in the regrigerator.

6. Thoroughly combine berries and cream. Pour into ice cream maker, and follow manufacturer directions.

Note: You can subsustitute half and half for the heavy cream.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Blueberry Bliss, Member nitemovr1369

Great recipe! I used 1/2 and 1/2 instead of heavy cream. I also strained the mash when it cooled and only added back 1/3 of the pulp before refrigerating. The result was light and flavorful without too much seeds/skins. I would definately do this recipe again!

3 out of 3 people found this helpful.

See all 2 reviews

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