Blueberry Ice Cream
This Blueberry Ice Cream combines homemade blueberry compote with an easy-to-make ice cream base and crunchy graham cracker bits. It's delicious!
Servings: 12 servings
Ingredients
- 1 pint blueberries
- 1 tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch salt
- ½ cup graham cracker crumbs
Instructions
- Add blueberries and sugar to a medium sized saucepan and bring to boil over medium-high heat. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and allow to cool.
- When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
- In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.
- Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
- Pour the mixture into prepared pan and freeze for 4 hours or more.
- Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
Video
Notes
This recipe (steps only) has been updated in July 2025, but if you like the original version, you can still find it here and in the recipe video:
Add blueberries and sugar to a medium sized saucepan and bring to boil over medium-high heat. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and allow to cool.
When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
*In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.
Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
Pour the mixture into prepared pan and freeze for 4 hours or more.
Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
*In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.
Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
Pour the mixture into prepared pan and freeze for 4 hours or more.
Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
Nutrition
Calories: 284kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 76mg | Potassium: 198mg | Fiber: 1g | Sugar: 25g | Vitamin A: 693IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 0.4mg
QR code
Scan code to view the full recipe on your phone.
