Description
Lemon blueberry ice cream is a refreshing summer treat that combines the tartness of lemon with the sweetness of ripe blueberries. This homemade dessert boasts a creamy texture and vibrant colors, making it as delightful to look at as it is to taste. Perfect for sunny afternoons or cozy evenings, this easy-to-make ice cream will transport you to warm, joyful days with every creamy scoop.
Ingredients
Scale
- 2 cups fresh blueberries (rinsed)
- 1/4 cup freshly squeezed lemon juice
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tsp pure vanilla extract
Instructions
- In a mixing bowl, combine the blueberries, lemon juice, and 2 tablespoons of sweetened condensed milk. Mash lightly to release juices while keeping some blueberries whole.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the blueberry mixture into the whipped cream along with the remaining sweetened condensed milk and vanilla extract.
- Pour into an ice cream maker and churn according to the manufacturer's instructions until desired consistency is reached. If using a blender, blend until smooth and freeze in an airtight container until solid.
- Serve in bowls or cones and garnish with reserved blueberries.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flavor, incorporate lemon zest when mixing. - Substitute blueberries with raspberries or blackberries for a different twist. - Store in an airtight container for up to two weeks; let sit at room temperature briefly before scooping.