Home-made blueberry ice cream

Home-made blueberry ice cream

Since the weather was going ultra crazy hot on me – y’know, it’s 34 C during the afternoons here (!) – I thought I’d whip out my recipe book and dig around for something fruity yet cool and refreshing. Ice cream popped up and I toyed between the usual strawberry (which are in season) or the frozen blueberries (my favourite) that had been sitting in the freezer for a month now.

As you can tell, my favourite won hands down!

Making ice cream by hand isn’t really all that difficult; it just requires plenty of time and patience especially when it comes to the blitzing (think food processor). As usual, I made some adjustments to the original recipe which was for strawberry ice cream. Colour-wise, the blueberry initially gave the cream a reddish-purple swirl effect. I didn’t mix the two together very well which turned out to be alright since the next few blitzes will evenly distribute the colour. As it settled in the fridge, the colour began to intensify and I ended up with a dark shade of wine. But make no mistake about it – if you add water to your utensils (especially after blitzing your blueberry), it’ll turn the water a dark purple blue!

Taste-wise, it’s creamy (too creamy according to Nil – I must add that he prefers sorbet over ice cream any time!), rich with blueberry bits (instead of throwing away all the pulp, I kept some to give it some variation in the colour) and a little grainy. I shouldn’t compare it to commercially made ice cream or even gelato which has different ingredients.

All in all, I’d think that this attempt turned out something in between sorbet and ice cream! Not too bad really… I ought to try it again soon but this time with half-fat cream or with a custard (egg + milk) base instead!

Home-made blueberry ice cream


250gms frozen blueberries
1/2 cup brown sugar
330ml whipped cream


  1. Remove the frozen blueberries from the fridge and thaw for at least 30 minutes. Once thawed, place the blueberries and sugar in a food processor and blitz/purée until smooth. Remove and strain, discarding the pulp. Place the purée in the fridge until it’s very chilled.
  2. Using a stand mixer/whisk/hand mixer, whipped the cream until it is firm and forms soft peaks or falls gently from the whisk. Fold in the purée and pour into a freezeproof container.
  3. After two hours (or when the edge has set), remove from the freezer and beat in a food processor/mixer or using a hand mixer or fork until it is smooth. Repeat this at least twice.
  4. After six to eight hours, the ice cream should be ready for serving. Dish out as it is or decorate with some fresh berries or fruit.

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  1. Samantha: Actually, the original recipe was for strawberries and gooseberries. The note said that you can try it with other berries as well like blueberries and raspberries. I saw similar recipes in the same book for mango and other tropical fruits. The thing is that this will come out a cross between sorbet and ice cream – not too heavy yet still fruity. 🙂

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