Blueberries & Cream Ice Cream

Homemade ice cream – what could be more emblematic of summer? Homemade blueberries and cream ice cream! Using up even more of our freshly picked blueberries and playing with our new ice cream maker ball (YAY!) we made the most delicious ice cream with the tangy punch of lemon flavor on top. I could not think of anything more refreshing for a summer evening with the Boy and Moominmamma!

Read on for the recipe and more photos…


2 cups fresh blueberries

3/4 cup water

1 cup sugar

1 cup heavy cream (seriously, just use the heavy cream. It gives you an amazing texture and it’s better in small doses.)

1 tbsp fresh lemon juice


  • In a heavy saucepan, combine the fresh blueberries, water, and sugar. Bring to a boil over medium-high heat, stirring occasionally to help dissolve the sugar.
  • Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.

  • Transfer mixture to a blender. Process until smooth, about 1 minute.
  • Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours.
  • Add the cream and lemon juice to the blueberry puree. Stir to combine.

  • Pour into your ice cream maker and freeze according to the manufacturer’s instructions – in our case, that means shake and play for about 30 minutes!

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