The sweet and sour combo in this Blueberry-Lemon Ice Cream is so refreshing, and your whole family is sure to love it!
Blueberry-Lemon Ice Cream
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I never used to make ice cream. It was always so easy to scoot out to the store and grab a pint (or more) when I had an ice cream emergency. But now, we live at least 15 minutes from the closest grocery store or ice cream place. And it seems like ice cream emergencies come after our son’s bedtime when I’m home by myself. Not so easy to run out anymore!
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And when I realized that I could make ice cream faster than I could go get ice cream… well… that was a game-changer! (It was also a pants-size-changer… but that’s another story…)
And when I realized how easy this countertop ice cream maker is to use… Every day is ice cream day!
One of the things I like the best about making ice cream is experimenting with different flavors. The base for the ice cream is pretty similar, but the add-in combinations are endless! We’ve been on a big lemonade kick, so I thought I would experiment with some frozen lemonade concentrate and blueberries to make this Blueberry-Lemon Ice Cream. The first version of this recipe was good… but not quite good enough. So I had to make it again. Darn. (Did you just hear the button on my jeans pop?)
I used heavy whipping cream in this recipe. The cream gives the ice cream a thick and creamy texture when it’s frozen. You can substitute any type of milk you like. You can even mix and match if there’s a combination you like to use (or whatever you happen to have in your refrigerator), as long as you end up with 1-3/4 cups total milk for your recipe.
What are your favorite ice cream flavors?
Enjoy!
3 Ways to Take the Fear Out of This Recipe
- How Much Fat is in Milk? – free printable!
- Summer Fruits & Vegetables in Sesason – free printable!
- Lactose-Free Milk
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Printable Recipe Card for Blueberry-Lemon Ice Cream
- 2 cups (1 pint) blueberries
- 2 Tbsp frozen lemonade concentrate (thawed)
- ½ cup sugar
- ¼ tsp salt
- 1-3/4 cups heavy whipping cream
- Place rinsed blueberries, lemonade concentrate, sugar, and salt in the bowl of a food processor.
Process to the desired consistency. A smoother texture will freeze more evenly; a "lumpier" texture will give you bigger chunks of fruit in your ice cream. - Transfer blueberry mixture to a medium-sized bowl. Add cream and stir to mix.
- Assemble ice cream maker and transfer blueberry mixture according to manufacturer instructions. (For this countertop ice cream maker, turn on the ice cream maker and pour the blueberry mixture in while it is spinning.)
- Let freeze until the ice cream reaches the desired consistency, approximately 10-15 minutes.
- Enjoy immediately, or transfer to freezer-safe containers for storage.
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Looks so delicious, My daughter will love it. Thanks for sharing!