Blueberry Ice Cream

Name: Blueberry Ice Cream (no eggs)
Prep time: 10 min
Cook time: 5 min
Total time: 390 min
Ingredients: 1 pound fresh blueberries; ¾ cup granulated sugar (divided); 2 Tablespoons lemon juice; 1 Tablespoon cornstarch; 2 cups whole milk; 1 ¼ cups heavy cream; ¼ cup granulated sugar; 2 Tablespoons light corn syrup; 2 Tablespoons cream cheese (softened); ¼ teaspoon salt

This fresh blueberry ice cream is smooth, creamy, and packed with real fruit flavor—no eggs required! The secret? A touch of cream cheese and cornstarch for body, plus a little corn syrup for that ultra-scoopable texture. It’s everything you want in homemade ice cream, with a few clever tricks to make it extra dreamy.

A hand with painted nails holds a waffle cone with two scoops of purple ice cream against a neutral background.

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Skill Level: Intermediate. My homemade ice cream recipes are simple but have several steps and require an ice cream machine.

Flavor Remix: Two options for this recipe! For lemon blueberry ice cream, add 1 to 2 tablespoons lemon zest to the cream mixture. For a sophisticated twist, add 1 teaspoon of cardamon to the blueberry sauce.

Allergy Watch: Gluten Free, No Eggs, Nut-Free

This recipe skips the eggs—no custard base here! Instead, a little cream cheese helps everything come together smoothly.

A touch of cornstarch soaks up excess moisture, keeping those pesky ice crystals at bay. And a bit of corn syrup (a clever trick from America’s Test Kitchen) helps the ice cream freeze faster and churn up ultra-creamy.

Ingredient Notes

Blueberries: Fresh blueberries in season; frozen blueberries are best out of season.
Lemon Juice: You can sub water, you just need a little liquid to help the sugar dissolve
Cornstarch: You can use tapioca starch as a substitute. Some recipes call for milk powder but I think cornstarch works the best.
Milk and Cream: Use full fat of both. Do not use half and half or the ratios will be off.
Corn Syrup: Must be light. You can substitute with additional sugar.
Cream Cheese: Must be full fat block cream cheese.

Overhead view of labeled ingredients for no eggs blueberry ice cream: blueberries, milk, heavy cream, sugar, cream cheese, lemon, cornstarch, light corn syrup, and salt arranged neatly on a white surface.

How to Make Blueberry Ice Cream

A step-by-step visual guide for making blueberry ice cream. You can skip to the recipe for the full written instructions.

Two side-by-side images of a saucepan: one with raw blueberries and sugar, the other with the mixture cooked down into a thick blueberry sauce, shown on a beige cloth.

Make the Syrup

Mash the berries so they can quickly release their juices. Stirring frequently, bring the berries to a soft boil, and then turn the heat down to keep them at a simmer. Cook for 15 minutes and stir occasionally to prevent burning.

Strain

Press the blueberry syrup through a strainer to remove the solids. This ensures your ice cream stays smoother.

A stainless steel saucepan filled with milk sits on a white marble surface.

Heat the Cream

Over low heat, whisk the cream and milk with the sugar. Once dissolved, increase the heat and bring to a LOW boil. After you add the slurry, whisk constantly for 3 to 4 minutes to prevent lumps. The mixture should thicken and coat the back of a spoon.

Three images show a saucepan with white mixture, purple liquid being poured in and whisked, and the mixture turning fully purple, with a whisk in each pan.

Add the Blueberries

Remove from heat before stirring in the cream cheese and blueberries. Once totally smooth chill before adding to the ice cream maker.

A container of purple ice cream with a mixing paddle attached to the lid, resting on a light marble surface.

Churn and Freeze

Transfer to an ice cream maker and churn. Once it hits soft-serve texture, about 20–25 minutes, you can serve it right away or store it in an ice cream container and freeze.

Recipe Tips

If you have the room, store your clean ice cream maker bowl in the freezer so you are always ready to go!
Resist skipping each of the chills or putting the bowl in for less time.
You can strain the berry puree through cheesecloth if you don't have a sieve.
To speed things up, I like to pour the base into a ziploc bag and submerge the ice cream into an ice bath before placing in the fridge to cool.
When you remove the freezer, let the ice cream sit for 5 to 10 minutes before scooping.
If the ice cream sits too long at room temperature, refreezing it will result in ice crystals forming.
Do not overfill the ice cream bowl beyond the machine’s max fill line.

More Ice Cream Recipes

A bowl of purple blueberry ice cream with fresh blueberries, served on stacked plates, with empty ice cream cones and a container of ice cream in the background.

Make Ahead and Storing

Make Ahead: For best results, prepare and chill the base at least 4–24 hours in advance to allow flavors to meld and ensure proper freezing. You can churn the ice cream up to a week ahead, then store it in an airtight, freezer-safe container.

Storing: Store homemade ice cream in the coldest part of your freezer, ideally in a shallow, airtight container to minimize ice crystals. Press a piece of parchment paper or plastic wrap directly against the surface before sealing to prevent freezer burn. For best texture and flavor, enjoy within 2 weeks.

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