Blueberry Ice cream


2 cups fresh blueberries
1 1/2 tsp lemon juice
1 1/2 cup milk
1 cup whipping cream
2/3 cup sugar or as required ( or use 3/4-1 tin condensed milk)
1 tsp vanilla essence


  1. In a small saucepan, add the rinsed blueberries, 2 tbsp water, 1 tbsp sugar and 1 1/2 tsp lemon juice and cook over low heat until tender for about 8-10 minutes.
  2. Then switch off the flame and allow to cool completely and then puree it in a blender and keep it aside.
  3. Heat milk and sugar in a pan at medium flame stirring till the sugar has dissolved completely. Switch off the flame.
  4. Transfer this to a large bowl and allow to cool at room temperature.
  5. Once cooled, add the blueberry puree, whipping cream and vanilla essence and beat well using an electric beater till everything is combined.
  6. Pour this mixture into freezer safe container, cover tightly and allow to freeze for an hour.
  7. Then remove the container from freezer and beat it again, cover and freeze for 8 hours or until set..
  8. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve 🙂

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