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–+ servings
A metal scoop in a rectangular container of purple ice cream with blueberries on top, next to an empty waffle cone on a textured gray surface.

Blueberry Ice Cream (no eggs)

A homemade blueberry ice cream recipe that is loaded with fresh blueberry flavor! A creamy base with a smooth blueberry puree creates a soft, rich, and scoopable ice cream that is bursting with bright berry flavors.
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time and Refrigerate 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 8

Ingredients

Blueberry Sauce

  • 1 pound fresh blueberries
  • ¾ cup granulated sugar divided
  • 2 Tablespoons lemon juice

Ice Cream Base

  • 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 kosher salt

Instructions

  • Add the blueberries, sugar and lemon juice to a small saucepan. Lightly crush blueberries with a potato masher or the back of a spoon. Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes, stirring occasionally.
  • Press the mixture through a fine mesh strainer to remove any solids.
  • Mix ¼ cup of milk with the cornstarch to make a slurry.
  • Combine the cream, remaining milk, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat. Stir in the cornstarch slurry and cook, whisking constantly, for 4 minutes.
  • Gradually whisk in the cream cheese and salt. Add the blueberry sauce and stir to combine.
  • Cover and refrigerate the ice cream base until completely cold, at least 4 hours or overnight.
  • Once chilled, pour the ice cream base into your pre-frozen ice cream maker bowl (follow your model’s instructions). Churn for about 25 minutes, or until it reaches a soft-serve consistency. If desired, add the sliced strawberries and churn for an additional 5 minutes.
  • Enjoy immediately as soft serve, or transfer to an airtight container. Press plastic wrap directly on the surface to prevent ice crystals, then cover and freeze until firm, 2 to 4 hours.

Equipment

Notes

  • To speed up the cooling process, pour into a zip top plastic bag or into a clean bowl and place into an ice bath. Whisk until cool and then place in the fridge for an hour.
  • For extra lemon flavor add the zest of 1 lemon.