This homemade Blueberry Cherry Ice Cream is a delightful blend of sweet cherries and tart blueberries, creating a rich and creamy dessert. The natural flavors of the fruits shine through, making this a refreshing treat perfect for warm days. Whether you enjoy it in a cone or a bowl, this ice cream is sure to impress with its vibrant color and delicious taste.
Why You’ll Love This Recipe
- Made with fresh blueberries and cherries for a natural, fruity flavor.
- Creamy and smooth texture without the need for artificial additives.
- A refreshing summer dessert that is easy to make at home.
- No special ice cream machine is required if you use a no-churn method.
- Perfectly balanced sweetness with a hint of tartness from the blueberries.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh blueberries
- Fresh cherries (pitted)
- Granulated sugar
- Heavy cream
- Whole milk
- Vanilla extract
- Egg yolks (if making a custard-based ice cream)
- Lemon juice (optional, to enhance fruit flavor)
Directions
- Prepare the Fruit – In a saucepan over medium heat, combine the blueberries, cherries, sugar, and lemon juice (if using). Cook until the fruits soften and release their juices, about 5-7 minutes. Mash slightly and let the mixture cool.
- Make the Ice Cream Base – In a separate bowl, whisk the egg yolks (if using) with sugar until pale. Heat the milk and cream in a saucepan until warm but not boiling. Slowly pour a small amount of the warm milk into the egg mixture, whisking constantly to temper the eggs. Then, return everything to the saucepan and cook over low heat until thickened. Remove from heat and stir in vanilla extract.
- Blend the Flavors – Once the custard base and fruit mixture have cooled, blend them together until smooth or leave some fruit chunks for texture.
- Chill the Mixture – Refrigerate the mixture for at least 4 hours, or overnight for best results.
- Churn the Ice Cream – Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. If using a no-churn method, transfer the mixture to a container and freeze, stirring every 30 minutes for the first 2-3 hours to break up ice crystals.
- Freeze Until Set – Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve and Enjoy – Scoop into bowls or cones and enjoy your homemade Blueberry Cherry Ice Cream.
Servings and Timing
- Servings: Makes about 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chilling Time: 4-6 hours
Variations
- No-Churn Option: Skip the eggs and use sweetened condensed milk mixed with whipped cream for a simpler version.
- Dairy-Free Alternative: Replace heavy cream and milk with coconut milk or almond milk.
- Extra Flavor Boost: Add a touch of cinnamon or almond extract for a unique twist.
- Chocolate Swirl: Fold in melted dark chocolate before freezing for a delicious contrast.
Storage/Reheating
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Softening Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping for a softer texture.
- Preventing Ice Crystals: Place a piece of parchment paper over the surface of the ice cream before sealing the container to minimize ice crystal formation.
FAQs
How can I make this ice cream without an ice cream maker?
You can use a no-churn method by folding whipped cream into sweetened condensed milk, then adding the fruit mixture and freezing it.
Can I use frozen cherries and blueberries instead of fresh?
Yes, frozen fruit works well. Just thaw and drain excess liquid before cooking.
How do I make this ice cream creamier?
Using more heavy cream and less milk will result in a creamier texture. Also, churning thoroughly helps incorporate air for a smoother consistency.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar too much may affect texture. You can use honey or maple syrup as alternatives.
How long does homemade ice cream last?
It is best enjoyed within two weeks but can last up to a month if stored properly.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold in chocolate chips, nuts, or even cookie pieces during the last few minutes of churning.
Why is my ice cream too hard to scoop?
Homemade ice cream lacks stabilizers, so it can freeze very firm. Let it sit at room temperature for a few minutes before serving.
Is this recipe gluten-free?
Yes, as long as no additional gluten-containing ingredients are added.
Can I use almond or oat milk instead of dairy?
Yes, but the texture will be less creamy. Adding coconut cream can help improve richness.
What type of cherries work best for this recipe?
Sweet cherries like Bing or Rainier are great, but you can use tart cherries for a tangier taste.
Conclusion
Blueberry Cherry Ice Cream is a delightful homemade treat bursting with fresh fruit flavors. Whether you make it with or without an ice cream maker, the combination of sweet cherries and tart blueberries creates a refreshing and creamy dessert. With simple ingredients and easy-to-follow steps, this recipe is perfect for any ice cream lover. Enjoy a scoop on a hot day or as a special treat any time of the year!
Print
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Total Time: 0 hours
- Yield: 1 quart
- Category: Dessert
Description
This homemade blueberry cherry ice cream is creamy, fruity, and perfect for summer! No-churn and easy to make.
Ingredients
- Heavy cream
- Sweetened condensed milk
- Blueberries
- Cherries
- Vanilla extract
Instructions
- Puree blueberries and cherries.
- Whip heavy cream until stiff peaks form.
- Fold in condensed milk and fruit puree.
- Freeze for 6 hours or overnigh
Notes
- Use fresh or frozen berries.
- Add chocolate chips for extra indulgence.
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