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Lemon Blueberry Ice Cream

Maria G. Brooks
This Lemon Blueberry Ice Cream is a refreshing, creamy dessert bursting with zesty lemon flavor and swirls of sweet blueberry compote.
Made with fresh ingredients, this homemade ice cream is smooth, luscious, and perfect for summer days or special occasions.
Whether you use an ice cream maker or a no-churn method, this recipe delivers a delightful balance of tart citrus and natural fruit sweetness.
Nutrition Facts (per serving):
Calories: 260 kcal, Total Fat: 18g, Saturated Fat: 11g, Cholesterol: 140mg, Sodium: 45mg, Total Carbohydrates: 24g,Dietary Fiber: 1g, Sugars: 20g, Protein: 3g, Vitamin D: 1% DV, Calcium: 6% DV, Iron: 2% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 260 kcal

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.
Keyword Lemon Blueberry Ice Cream