Blueberry Ice Cream

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Liz Mays


  • 2 cups fresh blueberries divided
  • 1 tablespoon water
  • 3/4 cup sugar
  • 1/2 tsp lemon zest
  • 1/8 tsp salt
  • 1 1/2 cup heavy cream
  • 1 cup half and half
  • 1 cup graham crackers broken into pieces


  • Freeze ice cream maker freezer bowl at least 24 hours. It's important that it's very, very cold for the best ice cream consistency.
  • Put half the blueberries ( 1 cup) and water in small saucepan over low heat. Cover and cook for 10 minutes, stirring frequently.
  • Place in blender along with remaining blueberries. Puree. Add sugar, lemon zest and salt. Blend a minute or so. Scrape mixture into a bowl. Cover; place in freezer to chill at least 30 minutes. You want it nice and cold when it goes into the ice cream maker.
  • Whisk in cream and half and half. Add to ice cream maker. Follow manufacturer's directions to churn ice cream. In about 20-30 minutes, the ice cream will reach a creamy soft-serve consistency. Just before finishing churning, add the graham cracker pieces and let them mix in.
  • For a firmer consistency, remove from freezer bowl and place in freezer for several hours. Store in sealed container.