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Blueberry-Lemon Ice Cream

Marybeth Feutz
The sweet and sour combo in this Blueberry-Lemon Ice Cream is so refreshing, and your whole family is sure to love it!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 4 servings


  • 2 cups 1 pint blueberries
  • 2 Tbsp frozen lemonade concentrate thawed
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1-3/4 cups heavy whipping cream


  • Place rinsed blueberries, lemonade concentrate, sugar, and salt in the bowl of a food processor. <g class="gr_ gr_72 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="72" data-gr-id="72">Process</g> 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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