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Homemade Blueberry Ice Cream

Prep Time10 mins
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 6 Cups
Calories: 349kcal
Author: Stacey Mincoff


  • 2 Cups Blueberries
  • 3/4 Cup Whole Milk
  • 1 1/4 Cups Heavy Cream whipping cream
  • 1 Cup Sugar
  • 1 Teaspoon Vanilla
  • 1 Pinch of Salt


  • Purée all ingredients in a high speed blender. Pour into previously frozen KitchenAid ice cream maker attachment (see notes below) and turn speed on “stir”. Let this churn for 25-30 minutes. Or pour into ice cream maker and churn according to the manufacturer’s instructions (probably the same amount of time as above). Transfer the finished ice cream to an airtight container and place in the freezer for at least 4 hours.


If using any type of freezer bowl attachement that needs to be frozen for “X” amount of hours, make sure that has been done. KitchenAid recommends their bowl be frozen for 16 hours before use.
You can choose to purée one half of the blueberries and leave the rest whol if you like. If so, add the whole blueberries at the last minute or two of churning. I found that I don’t like the hard frozen berries as much because I have sensitive teeth and don’t like to chew them. Other people love to chew on ice, so it’s really just a personal preference.


Serving: 150g | Calories: 349kcal | Carbohydrates: 43g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 39mg | Potassium: 115mg | Fiber: 1g | Sugar: 40g | Vitamin A: 805IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg