Oh, this Blueberry Lemon Ice Cream is just sunshine in a bowl, I swear! It’s the perfect balance of sweet, tart, and bursting with fresh blueberries. I remember first trying to nail this flavor combination after a trip to the farmer’s market – I wanted something that tasted like summer, but wasn’t too fussy to make. Honestly, after years of tinkering with frozen desserts, this one is a total winner for its simplicity and how incredibly refreshing it is. You are going to LOVE this!

Why You’ll Love This Blueberry Lemon Ice Cream

Seriously, this Blueberry Lemon Ice Cream is a game-changer. Here’s why it’s become a fast favorite:

Vibrant Flavor: It’s bursting with sweet blueberries and a zesty lemon kick that’s just *chef’s kiss*.
Super Simple: You don’t need a fancy culinary degree for this. It’s surprisingly easy to whip up!
So Refreshing: It’s the ultimate cool-down treat, perfect for those hot summer days or whenever you need a little brightness.

It really does stand out from other ice creams because of that amazing tang!

Gathering Your Ingredients for Blueberry Lemon Ice Cream

Alright, let’s get our ingredients lined up for this amazing Blueberry Lemon Ice Cream! It’s pretty straightforward, which is part of why I love it so much. You’ll need:

2 cups of heavy cream – don’t skimp here, it makes it so rich!
1 cup of whole milk – just regular milk is perfect.
3/4 cup of granulated sugar – this is for that lovely sweetness.
1/4 cup of freshly squeezed lemon juice – make sure it’s fresh, it makes a HUGE difference!
1 teaspoon of lemon zest – get all those fragrant oils from the lemon peel!
1 cup of fresh blueberries – the stars of the show, of course!

That’s it! See? Nothing too crazy. Just good, simple stuff.

Ingredient Spotlight: Fresh Blueberries

You absolutely *have* to use fresh blueberries for this Blueberry Lemon Ice Cream. They give you that amazing pop of flavor and gorgeous color. Look for plump, firm berries that aren’t mushy. Give them a gentle rinse before you use them!

Ingredient Spotlight: Bright Lemon Flavor

The lemon juice and zest are what really make this ice cream sing! The juice cuts through the sweetness and makes the blueberry flavor pop even more. And the zest? Oh, it adds this incredible floral aroma and a bright, zesty punch. Definitely use a fresh lemon – it’s so much better than bottled stuff for this Blueberry Lemon Ice Cream.

Step-by-Step Guide to Making Blueberry Lemon Ice Cream

Alright, let’s get this amazing Blueberry Lemon Ice Cream made! It really is a straightforward process, and the results are so worth it. Grab your ice cream maker and let’s dive in!

Preparing the Blueberry Lemon Ice Cream Base

First things first, we need to get our dreamy ice cream base ready. Grab a good-sized bowl – one that’s big enough to whisk everything around comfortably. Pour in your heavy cream and whole milk. Then, add in the granulated sugar. Now, the fun part: whisk it all together! You want to whisk until that sugar is completely dissolved. No grainy bits allowed! Finally, stir in that fresh lemon juice and all that lovely lemon zest. Give it another good whisk until everything looks smooth and smells amazing. This is the heart of our Blueberry Lemon Ice Cream!

Incorporating the Blueberries

Okay, now for the blueberries! Gently stir in your fresh blueberries into the cream mixture. You don’t want to mash them up too much at this stage, just get them nicely distributed throughout the base. This is what gives you those gorgeous pops of blue and fantastic flavor in every spoonful of your Blueberry Lemon Ice Cream.

Churning Your Blueberry Lemon Ice Cream

Now it’s time to let the magic happen in your ice cream maker. Pour that beautiful blueberry and lemon mixture into your machine. Here’s the key: follow your ice cream maker’s specific instructions! They can vary a bit, but generally, you’ll churn it for about 20-30 minutes. You’re looking for a consistency that’s thick and soft-serve like. It’s going to smell incredible while it’s churning!

Freezing for Perfect Blueberry Lemon Ice Cream

Once it’s churned to that perfect soft-serve consistency, it’s time to get it nice and firm. Carefully scoop the ice cream from your machine into an airtight container. An airtight container is super important to prevent ice crystals from forming and ruining that smooth texture you worked so hard for. Pop it into the freezer for at least 2 hours. This chilling time lets it firm up beautifully, making it scoopable and ready to enjoy. Patience is a virtue, especially with homemade ice cream!

Tips for The Best Blueberry Lemon Ice Cream

Okay, so you’ve got this gorgeous base, but let’s talk about a few little tricks to make your Blueberry Lemon Ice Cream absolutely spectacular. It’s all about those small details! First off, if you’re someone who really loves a super smooth ice cream, and you’re not a fan of any little blueberry skins, you might want to try straining the mixture before you churn it. It’s a little extra step, but it makes a difference!

Achieving a Smoother Texture

So, about that smoother texture for your Blueberry Lemon Ice Cream – if you’re not a fan of any little bits from the blueberries, a quick strain before churning is your secret weapon. Just pour the mixture through a fine-mesh sieve into another bowl. It’ll catch any skins or tiny seeds, giving you that velvety smooth finish.

Customizing Your Blueberry Lemon Ice Cream

This recipe is totally adaptable to your taste! Don’t be shy with the lemon. If you want more of a tart kick, just add a little more lemon juice or zest. And for those who really want those blueberry flavors to sing, feel free to toss in an extra handful of berries! It’s your Blueberry Lemon Ice Cream, after all!

Storing and Reheating Your Blueberry Lemon Ice Cream

Got leftovers of this amazing Blueberry Lemon Ice Cream? Lucky you! The best way to keep it perfect is to store it in an airtight container in the freezer. Pressing a piece of parchment paper or plastic wrap directly onto the surface before you put the lid on can help prevent those pesky ice crystals from forming. It’ll stay wonderfully creamy for about a week or two. And don’t worry about reheating – ice cream is best enjoyed frozen, nice and cold!

Frequently Asked Questions About Blueberry Lemon Ice Cream

Got questions about making this delightful Blueberry Lemon Ice Cream? I’ve got answers! It’s a pretty forgiving recipe, but a few tips never hurt, right?

Can I Make This Blueberry Lemon Ice Cream Without an Ice Cream Maker?

Oh, that’s a great question! While an ice cream maker gives you that perfect churned texture, you *can* totally make a no-churn version! Just pour the base mixture into a freezer-safe container, stir it vigorously every 30-45 minutes for the first 3 hours to break up ice crystals, and then let it freeze solid. It won’t be quite as smooth, but it’s still delicious!

How Long Does Blueberry Lemon Ice Cream Last?

Properly stored in an airtight container in your freezer, this homemade Blueberry Lemon Ice Cream should stay yummy for about 1 to 2 weeks. After that, you might start to notice some texture changes, like more ice crystals. But honestly, it usually disappears way faster than that in my house!

Sharing Your Delicious Blueberry Lemon Ice Cream

I just can’t wait for you to try this Blueberry Lemon Ice Cream! When you make it, please come back and let me know how it turned out. Rate the recipe, leave a comment, or even tag me in your photos on social media – I absolutely love seeing your creations!

Blueberry Lemon Ice Cream: 1 Sensational Summer Treat

Author: smaakvolle.nl
Total Time: 2 hours 15 minutes
Yield: 1 quart 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing homemade ice cream with the bright flavors of blueberry and lemon.

Ingredients

Scale

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Instructions

In a bowl, whisk together heavy cream, milk, sugar, lemon juice, and lemon zest until sugar is dissolved.
Stir in the fresh blueberries.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Notes

For a smoother texture, strain the blueberry mixture before churning.
Adjust lemon juice and zest to your taste.
Add more blueberries for a more intense flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 25g
Sodium: 20mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: blueberry, lemon, ice cream, homemade, dessert, no-churn