Loaded with juicy fresh blueberries is this yummy and easy recipe for Egg-free Blueberry Ice Cream! #egg #free #blueberry #ice #cream
Organic Blueberries were on sale last week so I loaded up on them as that doesn’t often happen. I decided to make some Blueberry Ice Cream as I made an egg-free version last year which the whole family enjoyed. I think summer was already over when I made it then, hence, I didn’t immediately post the recipe but thought I would wait for the appropriate season.
Finally, summer is here and Blueberry season is at its peak! Since we are relocating to Connecticut pretty soon, I doubt if we’ll get the chance to do some blueberry picking. I feel sad as Michigan blueberries at their prime are simply the best. The blueberries are plump, juicy and simply scrumptious! Oh well, I may not be able to pick them straight from the tree but at least I can simply find them easily and so cheaply at the grocery stores. So, this summer don’t miss the chance to load up on this super-food! I know ice cream is a dessert but at least you have an excuse as you are also eating perhaps the healthiest fruit on earth! So, it’s somewhat guilt-free, right? 🙂
1 1/2 cup Blueberry Puree (from fresh or frozen blueberries)
3/4 cup Half and half (or whole Milk)
1 1/2 cups Heavy Cream
2/3 cup granulated Sugar
1/8 teaspoon Salt
1 1/2 teaspoons Vanilla Extract
Puree the blueberries. Strain. Measure about 1 1/2 cups.
Combine the half and half, heavy cream, sugar and salt in a mixing bowl. Mix using a wire whisk until the sugar is dissolved. Stir in the pureed blueberries and vanilla.
Pour the mixture into an ice cream maker and process according to the manufacturer’s instruction. I usually churn it for about 20 minutes on mine.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe bowl and cover. I use a metallic mixing bowl and cover it with foil. Place in the freezer. Take the bowl out every 30 minutes thereafter (for at least 3 hours) and stir the ice cream using either a whisk or a handheld blender or beater. It is necessary to do this to prevent ice crystals from forming. Freeze the ice cream overnight or until hard.
Enjoy this egg-free and truly creamy-licious ice cream!
If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy printing.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!