Blueberry Ice Cream

Our family, like most people, loves ice cream!

Especially when it is hot outside! While we enjoy Vanilla Ice Cream, other flavors are always welcome! The following blueberry ice cream recipe is a real treat. I use frozen blueberries but you can also use fresh. The tricky part is not eating the blueberries before you put them in the blueberry ice cream!

I have shared before that our family tradition for years had been to have ice cream every Sunday night. Everyone looked forward to it!

But, now we have it several times a week. The secret is our new ice cream maker purchased from my affiliate partner – a Cuisinart Pure Indulgence Ice Cream Maker. Because of our family size, I bought two after last year’s grape harvest and everyone is enjoying them – mainly because I actually use them and we have ice cream and frozen yogurt frequently!

With the heat of summer upon us and working in the vineyard all day, no one has a big appetite at night. So, we normally have a light snack meal – our main meal is midday. It is just too hot to have a big meal in the evening.

Sometimes we eat cheese (homemade mozzarella) and crackers, granola with fresh raw milk or smoothies accompanied by chips and homemade salsa or even homemade bread with butter. And while these are all good, our new favorite nighttime meal is ice cream!

You might think it odd that we would eat ice cream for dinner (sometimes) but we do milk our own cow so the milk is raw and fresh. As you will see from the following recipe, it has a nice amount of cream which is full of healthy fats which growing children need!

The following recipe works well for a traditional ice cream maker which uses ice and salt but with the Cuisinart Pure Indulgence Ice Cream Maker, there is no mess from dripping melting ice! I keep the freezer bowls in the freezer so they are ready anytime. When I am ready to make ice cream or frozen yogurt, I take the bowl out of the freezer, place it in the machine, add the mixing paddle, turn it on and pour in the mix. In about 20 minutes, our frozen treat is ready to eat! It is so easy, even our younger children can do it! blueberries Following the recipe are pictures of the progression of freezing ice cream at 10, 15 and 20 minute intervals. That’s right, ice cream, without a mess, is ready in about 20 minutes!

Blueberry Ice Cream

Makes 2 quarts

Ingredients

2 c milk (preferably raw) 1 c honey or raw sugar 4 c cream 1 1/2 c  blueberries 1/4 tsp salt 1 Tbsp vanilla (make your own!)

Procedure

Mix all ingredients in a blender and blend thoroughly. If you don’t blend the blueberries, they are frozen teeth-breakers! If using honey, you may need to warm it so it dissolves completely. Pour the mixture into ice cream maker and freeze according to directions.

For the Cuisinart Pure Indulgence Ice Cream Makers, be sure not to fill any higher than 1/2 inch from the top since the volume expands as it mixes and freezes. You can see from the picture below how the ice cream looks at 10, 15 and 20 minutes.

This recipe yield ice cream which is the consistency of soft serve ice cream – for a more firm consistency, take the ice cream out of your maker and place in the freezer for 20 – 30 minutes. blueberry ice cream Collage Enjoy!

Blueberry Ice Cream
Author: 
 
Makes 2 quarts
Ingredients
  • 2 c milk (preferably raw)
  • 1 c honey or raw sugar
  • 4 c cream
  • 1½ c blueberries
  • ¼ tsp salt
  • 1 Tbsp vanilla (make your own!)
Instructions
  1. Mix all ingredients in a blender and blend thoroughly. If you don't blend the blueberries, they are frozen teeth-breakers!
  2. Pour the mixture into ice cream maker and freeze according to directions.
Notes
For the Cuisinart Pure Indulgence Ice Cream Makers, be sure not to fill any higher than ½ inch from the top since the volume expands as it mixes and freezes. [br

This recipe yield ice cream which is the consistency of soft serve ice cream - for a more firm consistency, take the ice cream out of your maker and place in the freezer for 20 - 30 minutes.

 

Related posts:

join the newsletter
Sign-up and get my 20 Must Have Superfoods eBook FREE!

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: