This blueberry and lemon ice cream is delicious! Using fresh blueberries and a hint of lemon for a refreshing flavor, perfect for the Summertime. Instructions for ice cream maker and no-churn ice cream.

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Blueberries are a wonderful fruit, and can often be very sweet and are always juicy!

For this recipe, we've created a wonderful blueberry and lemon ice cream, using fresh ingredients. The addition of the lemon zest, whilst you may not think is very much when you see the ingredients, is enough to add a gentle hint of sharpness to cut through the sweetness and richness of the blueberry ice cream.

This is a very easy ice cream recipe and we'll show you step by step how to make this delicious frozen dessert. It is suitable for any occasion, whether it's a children's party, or if you wanted to make it fancy, you can serve the ice cream with our mini meringue nests and sprinkle some fresh blueberries over the top too.

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Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Ice cream is always a versatile dessert, being able to store in your freezer for a few months, which is great if you need to prepare ahead of time.

We have a lovely strawberry ice cream and a melon ice cream recipe too so if you were thinking of making a variety, check them out!

We have had questions in the past about the use of eggs in ice cream, as some recipes use raw eggs. This blueberry and lemon ice cream does not contain raw eggs. We have cooked the egg yolks through by making a custard, and whilst this method takes a little longer as you have to wait until the custard cools before churning, its' still worth the wait and you don't have to have ice cream using raw eggs!

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Ingredients You'll Need

Creamy Blueberry and Lemon Ice Cream, ingredients

450g (1lb) blueberries, washed
4 tablespoons water
3 egg yolks
115g (4oz) caster sugar
450ml (15fl oz) double cream
Zest of 1/2 lemon

Instructions

If you are using an ice cream machine, make sure you put the bowl in the freezer the night before so it has time to get really cold!

  • Place all the blueberries together with 4 tablespoons of water in a pan and cook over a low heat for 15 minutes until the blueberries are soft.
Creamy Blueberry and Lemon Ice Cream, adding blueberries and water to pan
  • Meanwhile, place the egg yolks and sugar in a mixer
Creamy Blueberry and Lemon Ice Cream, whisk sugar and egg yolks
  • and whisk until frothy. Set aside.
Creamy Blueberry and Lemon Ice Cream, showing color and consistency of whisked egg yolk and sugar
  • In another saucepan, add the cream and heat over low heat until it just starts to boil.
Creamy Blueberry and Lemon Ice Cream, heat cream in pan
  • Remove from heat and pour into the whisked egg mixture and stir with a hand whisk until incorporated.
Creamy Blueberry and Lemon Ice Cream, add heated cream to egg yolk mixture
  • Then transfer the mixture back to the saucepan,
Creamy Blueberry and Lemon Ice Cream, return custard mixture to heat
  • and over a medium heat, stir until the custard becomes thick so it will coat the back of a spoon. You're looking for a consistency of yogurt.
Creamy Blueberry and Lemon Ice Cream, showing thickness of custard
  • By the time you've made the custard, the blueberries should have cooked through. Take a masher and rouncghy mash the blueberries, leaving it chunky.
Creamy Blueberry and Lemon Ice Cream, roughly mash blueberries
  • Carefully pour the custard into the blueberry pan, and add the lemon zest. Use a spoon to combine everything well. Set aside until completely cool before you try and churn.
Creamy Blueberry and Lemon Ice Cream, transfer custard to blueberries
  • When the blueberry mixture is completely cold, trasfer to your ice cream machine and chrun for about 20 minutes.
Creamy Blueberry and Lemon Ice Cream, transfer mixture to ice cream maker
Creamy Blueberry and Lemon Ice Cream, showing consistency after 20 minutes churn
Consistency after 20 minutes churning
  • Once chruned, transfer to a freezer proof container and cover with plastic wrap and freeze until you reach the consistency you like. I just use a loaf pan and line with parchment.
Creamy Blueberry and Lemon Ice Cream, transfer to freezer
  • Serve as you like with ice cream wafers, or on top of mini meringue nests, which we made using the left over egg whites.
Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

We suggest freezing for 1 hour for a soft whipped consistency, and 4 hours for a harder ice cream.

If you’d like to make the mini meringue nests using the leftover egg whites, the ingredients are as follows:

3 egg whites

6 oz or 175g sugar.

Follow our meringue recipe for full instructions.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

How to make ice cream without an ice cream maker

If you do not have an ice cream machine, you can place the mixture (in its mixing bowl) in the freezer and after 2 hours, use an electric whisk and mix it.

Return to the freezer for another 2 hours, then repeat once more with the electric mix, before finally returning to the freezer until completely set.

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Recipe Card

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Creamy Blueberry and Lemon Ice Cream

Yield: 6
Prep Time: 30 minutes
Total Time: 30 minutes

Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavour. Instructions for ice cream maker and no churn ice cream

Ingredients

  • 450g (1lb) blueberries, washed
  • 4 tablespoons water
  • 3 egg yolks
  • 115g (4oz) caster sugar
  • 450ml (15fl oz) double cream
  • Zest of 1/2 lemon

Instructions

    1. If you are using an ice cream machine, make sure you put the bowl in the freezer the night before so it has time to get really cold!

    2. Place all the blueberries together with 4 tablespoons of water in a pan and cook over a low heat for 15 minutes until the blueberries are soft.

    3. Meanwhile, place the egg yolks and sugar in a mixer and whisk until frothy. Set aside.

    4. In another saucepan, add the cream and heat over low heat until it just starts to boil. Remove from heat and pour into the whisked egg mixture and stir with a hand whisk until incorporated. Then transfer the mixture back to the saucepan, and over a medium heat, stir until the custard becomes thick so it will coat the back of a spoon. You're looking for a consistency of yogurt.

    5. By the time you've made the custard, the blueberries should have cooked through.

    6. Take a masher and roughly mash the blueberries, leaving it chunky.

    7. Carefully pour the custard into the blueberry pan, and add the lemon zest. Use a spoon to combine everything well. Set aside until completely cool before you try and churn.

    8. When the blueberry mixture is completely cold, transfer to your ice cream machine and churn for about 20 minutes. Once churned, transfer to a freezer proof container and cover with plastic wrap and freeze until you reach the consistency you like.

Notes

  • We suggest freezing for 1 hour for a soft whipped consistency, and 4 hours for a harder ice cream.
  • Serve as you like with ice cream wafers, or on top of mini meringue nests, which we made using the left over egg whites

How to make ice cream without an ice cream maker

If you do not have an ice cream machine, you can place the mixture (in its mixing bowl) in the freezer and after 2 hours, use an electric whisk and mix it.
Return to the freezer for another 2 hours, then repeat once more with the electric mix, before finally returning to the freezer until completely set.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 6mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

Nutrition information isn’t always accurate

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