Homemade Blueberry Ice Cream
Servings: 6 Cups
- 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
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