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    Home » Recipes » Desserts

    Published: Aug 29, 2023 by Cassie Waltman · 1 Comment

    The Best 3 Ingredient Blueberry Ice Cream

    Jump to Recipe
    The frozen ice cream scooped in heaps in a loaf pan and sitting on a yellow checked napkin. A white box at the bottom of the image contains the words, "the best 3-ingredient ice cream" and "Plan. Eat. Post. Repeat."
    Scoops of vibrant magenta ice cream sit in a glass swerving bowl and are topped with a dark red syrup.

    This blueberry ice cream is the most summery thing you can make with only 3 ingredients. It has rich texture, bursts with blueberry flavor, and that COLOR! No eggs and no food coloring required to get this creamy and easily scoopable dream of a dessert in your belly!

    The frozen ice cream scooped in heaps in a loaf pan and sitting on a yellow checked napkin.

    We are lucky enough to have blueberry patches all around and can pick pounds and pounds of berries for desserts and snacking all summer long. Don't despair if you aren't in the same luck! This recipe works just as well with frozen berries.

    This is another delicious 3 ingredient ice cream, like this simple sweet corn ice cream recipe. They both rely on sweetened condensed milk for creamy, smooth sweet flavor. Both of these ice creams are absolutely dreamy when drizzled with Blueberry Simple Syrup!

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Top tip
    • FAQ
    • Related Recipes
    • Pairing
    • Try It and Share
    • Recipe
    • Comments

    Ingredients

    I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

    Ingredients for blueberry ice cream are displayed on a light wooden surface.
    • Blueberries - Fresh berries were used in this batch of ice cream, but use frozen berries (thaw them before blending) as a simple swap.
    • Heavy Cream - Heavy cream or heavy whipping cream has a higher fat content than half and half or whipping cream (in the US it contains at least 36% fat) and is used to a rich creaminess to the recipe.
    • Sweetened Condensed Milk - This thick and sweet canned milk works to sweeten the ice cream but also to help it have a soft texture that makes it easy to scoop once frozen.
    • Vanilla Extract (optional) - Vanilla will add another subtle layer of flavor to the ice cream.

    Instructions

    Before you start with the ice cream, you'll need to freeze your ice cream maker's insert. Follow your manufacturer's directions, but mine needs a good 24 hours to get truly chilled. A little planning ahead will ensure the best results!

    Pureed blueberries in the bottom of a dark sauce pan.

    Blend the berries in a blender or food processor, leaving some small bits and pour the berries into a medium sauce pan.

    The dark red blueberry mixture coats a white silicone spatula.

    Cook the berries over medium-high heat for 5 minutes. Remove the berries from the heat and stir in the optional vanilla extract.

    A glass bowl contains white cream and a big spoonful of dark blueberry mixture and sits on a light wood surface.

    Combine the cooked berries, heavy cream, and sweetened condensed milk in a bowl.

    The cream, cooked blueberries, and sweetened condensed milk mixed together in a glass bowl, making a vivid purple mixture.

    Whisk the mixture to combine the ingredients well (and marvel at that color).

    The chilled ice cream mixture is a rich purple color and sits on a light wooden surface in a glass bowl on top of a yellow checked napkin.

    Cover the bowl and chill the mixture for 4 hours in the refrigerator or 1 hour in the freezer. Stir the mixture again before churning. Don't skip this chilling step or your ice cream won't churn properly!

    A top-down view of the churned ice cream.

    Churn the ice cream according to your ice cream maker's directions, until it is lightened in texture and a soft-serve consistency.

    The churned ice cream after transferring into a loaf pan and smoothing the surface.

    You can serve the ice cream right away if you prefer a soft-serve texture. For scoop-worthy blueberry ice cream, transfer the contents of the ice cream maker to a loaf pan and freeze it 8 hours or overnight. Feel free to top the ice cream with a few extra fresh berries!

    If you'd like to add any optional mix-ins, layer them with the blueberry ice cream in the loaf pan before freezing.

    Variations

    You can add so many fun mix-ins to customize this blueberry ice cream. Try any of the options below:

    • Granola - Sprinkle granola chunks between layers of the ice cream before freezing for a blueberry crumble ice cream.
    • Chocolate - Layer the ice cream with chocolate fudge sauce or chocolate chunks for a chocolate-covered blueberry variation.
    • Blueberry Syrup - Go all-in on blueberry flavor by drizzling some blueberry simple syrup over the scooped ice cream or layer it in between the ice cream before freezing.
    • Lemon Curd - Lemon and blueberry is such a classic combination and thick ribbons of Mom's lemon curd would be amazing in this blueberry ice cream!
    Scoops of vibrant magenta ice cream sit in a glass swerving bowl and are topped with a dark red syrup.

    Equipment

    I use a 1.5-quart capacity ice cream maker for this recipe. As you can see in the photos above, this recipe needs every bit of that volume!

    A 9-inch loaf pan holds the frozen blueberry ice cream well, but for longer term storage an airtight and freezer-safe container will help preserve the flavor better.

    The frozen ice cream scattered with frozen blueberries in a loaf pan.

    Top tip

    Don't rush the churning step in the preparation of this 3 ingredient ice cream. Proper churning incorporates air and improves the texture of the final ice cream.

    FAQ

    How do you prevent ice crystals from forming in the ice cream?

    Two things will help prevent your ice cream from turning icy: proper churning and storage. Make sure the ice cream is soft-serve texture before transferring it to the freezer so that it is well blended and light in texture form incorporated air. Store it in an airtight container to prevent freezer burn and don't let the ice cream melt between dishing it up and placing it back in the freezer.

    How long can you store blueberry ice cream?

    Store the ice cream in an airtight container in the freezer for up to one month for best flavor quality.

    How long does it take to make blueberry ice cream?

    Preparing the berries and gathering the other ingredients is done in less than 10 minutes. The majority of the time for making the ice cream is spent in chilling the mix and freezing the ice cream, about 12 hours in all. Don't forget to account for any time needed to pre-freeze your ice cream maker insert!

    Two scoops of purple ice cream on a brown sugar cone being held by someone's left hand.

    Related Recipes

    For other delicious berry-focused recipes, try one of these options:

    • A rocks glass with a salted rim holds a red liquid and is garnished with a sliced strawberry and a slice of jalapeno. In fornt of the glass are two fresh strawberries, a sliced lime, and a fresh jalapeno.
      Strawberry Jalapeño Margaritas
    • Peanut Butter and Jelly Bars
    • A white plate is piled with mixed greens, fresh strawberries, almonds, bacon, goat cheese with pink coating, and a pink dressing.
      Strawberry Goat Cheese Salad with Strawberry Balsamic Vinaigrette
    • A cast iron skillet with the baked crumble sits on a white surface surrounded by apples, blackberries, and oats.
      Amazing Apple and Blackberry Crumble

    Pairing

    Pair this blueberry ice cream with the recipes below for a delicious dinner party packed with fresh and seasonal fruits and vegetables:

    • A pitcher of stone fruit sangria and three glasses with fruit in the foreground.
      Stone Fruit Sangria
    • A close up photo of the texture of Greek Salad Dip in a white bowl.
      Greek Salad Dip
    • Three servings of the salad on wooden plates are arranged over a black surface with tomatoes, herbs, and grilled bread.
      Grilled Bread Panzanella with White Beans
    • A white plate is piled with pearl couscous, a vibrant orange sauce, and cucumber, feta cheese, parsley, and olive garnishes.
      30-Minute Roasted Red Pepper Chicken with Pearl Couscous

    Try It and Share

    Make this blueberry ice cream and share the recipe with family or friends after an ice cream social. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    Recipe

    The frozen ice cream scooped in heaps in a loaf pan.

    The Best 3 Ingredient Blueberry Ice Cream

    With just 3 ingredients you can make a blueberry ice cream with gorgeous color and rich blueberry flavor.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Churning and Freezing Time 12 hrs
    Total Time 12 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 384 kcal

    Equipment

    • 1 ice cream maker 1.5-qt capacity

    Ingredients
      

    • 2 cups blueberries (about 12 ounces)
    • 2 cups heavy whipping cream
    • 14 oz. sweetened condensed milk
    • 1 teaspoon vanilla extract (optional)

    Instructions
     

    • Make sure your ice cream churning insert is frozen for at least 12 hours before starting the recipe.
    • Blend the blueberries in a blender or food processor, pulsing so that they are not completely smooth, but chopped in small pieces.
    • Transfer all of the blueberries to a saucepan and heat them over medium-high heat. Cook, stirring occasionally, for 5 minutes. Remove the blueberries from the heat and stir in the optional vanilla extract.
    • Transfer the cooked blueberries to a medium bowl. Stir in the heavy cream and the sweetened condensed milk.
    • Cover the mixture with plastic wrap, pressing it lightly to the surface of the mixture to prevent a dried layer forming on top.
    • Refrigerate the mixture for 4 hours in the refrigerator or 1 hour in the freezer.
    • Churn according to your ice cream maker's directions. Transfer the ice cream to a loaf pan and freeze for an additional 8 hours or overnight.

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 384kcalCarbohydrates: 34gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 79mgPotassium: 270mgFiber: 1gSugar: 32gVitamin A: 1027IUVitamin C: 5mgCalcium: 182mgIron: 0.3mg
    Keyword blueberries, frozen blueberries, sweetened condensed milk, vanilla
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !

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    Reader Interactions

    Comments

    1. Cassie says

      August 29, 2023 at 2:46 pm

      5 stars
      What mix-ins would you choose for this blueberry ice cream? I’d love to hear your answers in the comments!

      Reply

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