Imagine a dessert that combines the luscious sweetness of fresh blueberries, the rich warmth of maple syrup, and the subtle spice of cinnamon – all swirled into a creamy, dreamy ice cream that's guaranteed to transport you to dessert paradise. This isn't just another ice cream recipe; it's a gourmet experience that transforms simple ingredients into a show-stopping treat that will have your family and friends begging for seconds. Get ready to discover the most irresistible homemade blueberry ice cream that's about to become your new summer obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- In a medium saucepan, combine fresh blueberries, maple syrup, and ground cinnamon. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices, approximately 8-10 minutes.
- Remove the blueberry mixture from heat and use a potato masher or the back of a spoon to gently crush the blueberries, creating a slightly chunky compote. Allow the mixture to cool to room temperature.
- In a separate large mixing bowl, whisk together heavy cream, milk, and vanilla extract until well combined.
- Gradually fold the cooled blueberry compote into the cream mixture, stirring until the color is evenly distributed and creates a beautiful purple-blue hue.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- If a firmer texture is desired, transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-3 hours before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, allowing for easier scooping.
- Garnish with fresh blueberries and a light sprinkle of ground cinnamon if desired.
Tips
- Use fresh, ripe blueberries for the most intense flavor – frozen can work in a pinch, but fresh is always best.
- Make sure to let the blueberry compote cool completely before mixing with cream to prevent crystallization.
- For an extra smooth texture, strain the blueberry mixture if you prefer less pulp.
- Chill your ice cream maker bowl thoroughly before churning for the best results.
- If you don't have an ice cream maker, you can still make this recipe by using the no-churn method: freeze the mixture and stir every hour to break up ice crystals.
- For a more intense cinnamon flavor, consider toasting the ground cinnamon briefly in a dry pan before adding to the recipe.
- Store the ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals from forming.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
