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There’s nothing quite as refreshing as Lemon Blueberry Ice Cream, a perfect blend of citrusy brightness and sweet, juicy berries.
This homemade ice cream delivers a creamy texture with a zesty lemon kick, balanced beautifully by the natural sweetness of blueberries.
With every scoop, you’ll enjoy the contrast between the velvety smooth ice cream base and the vibrant blueberry swirls.
It’s a delightful treat that’s as stunning to look at as it is to eat.
Whether you’re making it for a summer gathering, a weekend indulgence, or simply to satisfy your sweet tooth, this recipe is sure to impress.
Health Benefits of Lemon Blueberry Ice Cream
- Rich in Antioxidants: Blueberries are packed with antioxidants like anthocyanins, which help fight free radicals in the body, promoting overall health and reducing inflammation.
- Supports Digestion: Lemon is known for aiding digestion due to its natural acidity, which helps stimulate the production of digestive enzymes.
- Boosts Immune System: The combination of vitamin C from lemon and blueberries supports immune function, helping protect against common colds and other illnesses.
- Bone Health: The calcium in the dairy base contributes to bone health, while vitamin D helps with calcium absorption.
- Heart Health: Blueberries have been linked to better heart health due to their high levels of fiber and antioxidants, which may reduce the risk of heart disease.
Why You’ll Love This Recipe
Perfect Balance of Flavors – The tartness of fresh lemons pairs beautifully with the natural sweetness of blueberries.
Rich and Creamy Texture – Made with heavy cream and whole milk for a luscious, scoopable consistency.
Simple, Natural Ingredients – No artificial flavors or preservatives—just fresh fruit, dairy, and a touch of vanilla.
Easy to Make – Whether you have an ice cream maker or prefer a no-churn method, this recipe is straightforward and foolproof.
A Stunning Dessert – The contrast of bright yellow lemon ice cream with deep purple blueberry swirls makes it as visually appealing as it is delicious.
Ingredients Needed
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks (for a custard base)
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions
Step 1: Prepare the Blueberry Swirl
- In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
- Stir occasionally, mashing the berries slightly as they soften.
- Let the mixture simmer for about 5-7 minutes, until it thickens into a syrupy consistency.
- Remove from heat and allow it to cool completely before using.
Step 2: Make the Lemon Ice Cream Base
- In a medium saucepan, combine the milk and heavy cream. Heat over low-medium heat until warm but not boiling.
- In a separate bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
- Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes).
- Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract.
- Cover and chill in the refrigerator for at least 4 hours, or until completely cold.
Step 3: Churn the Ice Cream
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- The ice cream should reach a thick, soft-serve consistency after about 20-25 minutes of churning.
Step 4: Swirl in the Blueberry Compote
- Transfer half of the churned ice cream to a freezer-safe container.
- Spoon some of the blueberry compote over the top and gently swirl it in with a knife.
- Repeat with the remaining ice cream and compote, creating a marbled effect.
Step 5: Freeze Until Firm
- Cover the container with plastic wrap or an airtight lid.
- Freeze for at least 4 hours, or until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Recipe Variation
- Strawberry Lemon Ice Cream: Substitute the blueberry compote with fresh strawberries or a homemade strawberry syrup for a fresh twist on this citrusy treat.
- Vegan Lemon Blueberry Ice Cream: Replace the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version. Use maple syrup or coconut sugar instead of granulated sugar.
- Lemon Raspberry Ice Cream: Swap the blueberries with raspberries to create a tangy, vibrant swirl. Raspberries pair wonderfully with lemon and will add a deep pink color to the ice cream.
- Lemon Blueberry Cheesecake Ice Cream: For a cheesecake-inspired version, mix in a bit of cream cheese or mascarpone to the ice cream base to create a rich, creamy texture and tangy flavor.
- Lemon Blueberry Swirl with Honey: Instead of using granulated sugar, sweeten the blueberry compote with honey for a more natural, floral sweetness that complements the tart lemon flavor.
Tips for the Best Lemon Blueberry Ice Cream
Use Fresh, High-Quality Ingredients – Freshly squeezed lemon juice and zest provide the best citrus flavor, while ripe blueberries enhance the natural sweetness.
Chill the Mixture Thoroughly – A well-chilled ice cream base ensures a smooth and creamy texture during churning.
Don’t Overmix the Blueberry Swirl – Gently folding in the blueberry compote keeps the swirls distinct and visually appealing.
Prevent Ice Crystals – Press a layer of plastic wrap directly onto the ice cream’s surface before sealing the container to minimize crystallization.
Let It Soften Before Scooping – Allow the ice cream to sit at room temperature for 5-10 minutes before serving for a perfectly scoopable texture.
How to Serve Lemon Blueberry Ice Cream
In a Cone or Bowl – Enjoy it as a simple yet refreshing dessert on a warm day.
Topped with Fresh Blueberries – Enhance the fruity flavors with an extra handful of fresh or frozen blueberries.
With Whipped Cream and Lemon Zest – A dollop of whipped cream and a sprinkle of zest add elegance and extra flavor.
Between Cookies for an Ice Cream Sandwich – Pair it with soft sugar or shortbread cookies for a delightful frozen treat.
As a Dessert Topping – Serve a scoop over lemon pound cake or blueberry muffins for a decadent twist.
Storage & Shelf Life
Refrigeration Before Freezing – If not churning immediately, keep the ice cream base in the fridge for up to 24 hours before freezing.
Freezing Properly – Store in an airtight, freezer-safe container to maintain freshness and prevent freezer burn.
Shelf Life – Best enjoyed within 2 weeks for optimal texture and flavor, but can last up to 1 month if stored properly.
Preventing Ice Crystals – Press plastic wrap against the surface before sealing the lid to avoid unwanted ice formation.
Conclusion
Homemade Lemon Blueberry Ice Cream is the perfect combination of tangy citrus and sweet, juicy berries in a creamy, refreshing dessert.
The contrast of flavors and textures makes every bite a delightful experience, and the vibrant colors make it as beautiful as it is delicious.
Whether you’re serving it on a hot summer day, pairing it with your favorite desserts, or enjoying it straight from the container, this ice cream is guaranteed to be a crowd-pleaser.
Try this easy homemade recipe today, and let us know how it turns out!
Frequently Asked Questions
1. Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! You can use a no-churn method by whipping 2 cups of heavy cream until stiff peaks form, then folding in 1 can of sweetened condensed milk, lemon juice, zest, and vanilla.
Gently swirl in the blueberry compote before freezing.
2. Can I Use Bottled Lemon Juice Instead of Fresh?
Fresh lemon juice is recommended for the best flavor.
Bottled lemon juice can be used in a pinch, but it may have a slightly more acidic or processed taste.
3. What’s the Best Way to Achieve a Smooth and Creamy Texture?
Using full-fat dairy (heavy cream and whole milk) and properly chilling the base before churning helps create a rich and creamy consistency.
4. Can I Use Frozen Blueberries Instead of Fresh?
Yes! Frozen blueberries work just as well.
There’s no need to thaw them—simply cook them down into a compote as directed.
5. How Can I Make This Recipe Dairy-Free?
For a dairy-free version, use full-fat coconut milk or cashew cream in place of heavy cream and whole milk.
Swap the sugar for maple syrup or honey for a naturally sweetened alternative.
Lemon Blueberry Ice Cream
Equipment
- 1 Medium Saucepan (for cooking the blueberry compote)
- 1 Whisk (for mixing the ice cream base)
- 1 Fine Mesh Strainer (optional, for a smoother custard)
- 1 Mixing Bowl (for tempering the egg yolks)
- 1 Ice Cream Maker (for churning, or a hand mixer for no-churn method)
- 1 Freezer-Safe Container (for storing the ice cream)
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
Step 1: Prepare the Blueberry Swirl
- In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Stir occasionally, mashing the berries slightly as they soften.
- Let the mixture simmer for about 5-7 minutes until it thickens into a syrupy consistency.
- Remove from heat and allow it to cool completely before using.
Step 2: Make the Lemon Ice Cream Base
- In a medium saucepan, combine the milk and heavy cream. Heat over low-medium heat until warm but not boiling.
- In a separate bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
- Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes).
- Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract.
- Cover and chill in the refrigerator for at least 4 hours, or until completely cold.
Step 3: Churn the Ice Cream
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- The ice cream should reach a thick, soft-serve consistency after about 20-25 minutes of churning.
Step 4: Swirl in the Blueberry Compote
- Transfer half of the churned ice cream to a freezer-safe container.
- Spoon some of the blueberry compote over the top and gently swirl it in with a knife.
- Repeat with the remaining ice cream and compote, creating a marbled effect.
Step 5: Freeze Until Firm
- Cover the container with plastic wrap or an airtight lid.
- Freeze for at least 4 hours, or until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Notes
- No-Churn Method: If you don’t have an ice cream maker, whip 2 cups of heavy cream until stiff peaks form, then fold in 1 can of sweetened condensed milk, lemon juice, zest, and vanilla. Swirl in the blueberry compote before freezing.
- For a Smoother Ice Cream Base: Strain the custard through a fine-mesh sieve before chilling.
- Dairy-Free Alternative: Use full-fat coconut milk instead of heavy cream and whole milk.
- Storage Tip: Store in an airtight container for up to 1 month, but best enjoyed within 2 weeks for optimal freshness.
