All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Lemon Blueberry Ice Cream is the perfect fusion of zesty citrus and sweet berries, creating a refreshing dessert that feels like sunshine in every spoonful.
What makes it truly special is the bright, tart lemon base swirled with a homemade blueberry sauce, adding both visual appeal and flavor complexity.
Beyond its irresistible taste, this recipe uses real fruit and wholesome dairy ingredients—offering a good balance of natural sugars, calcium, and vitamin C.
While it’s not a low-carb option, it’s rich in antioxidants from the blueberries and provides satisfying fats from the heavy cream and milk, making it more filling and indulgent without needing artificial thickeners or additives.
Quick to prep and freezer-friendly, this no-fuss ice cream is ideal for everyday cravings or impressing guests—especially since it can be made ahead and stored.
With just a few fresh ingredients and a churn, it delivers gourmet-level results at home.
Must-Have Tools for Perfect Results
Cuisinart ICE-21P1 1.5 Quart Ice Cream Maker
Description: This compact yet powerful ice cream maker churns the lemon mixture into a creamy, smooth texture in under 20 minutes. Its automatic mixing paddle and easy-lock lid make homemade ice cream a breeze—even for beginners. A must-have for frozen treat lovers.
OXO Good Grips 3-Quart Mixing Bowl
Description: Ideal for whisking together the lemon base ingredients, this non-slip mixing bowl is sturdy, lightweight, and dishwasher-safe. Its wide grip and durable design make it a go-to for all mixing, battering, and blending needs.
Fine Microplane Zester Grater
Description: The perfect tool for zesting lemons, this fine grater extracts maximum flavor without the bitter pith. A staple for citrus-based recipes, it also excels with garlic, ginger, chocolate, and hard cheeses.
Farberware Stainless Steel Potato Masher
Description: Essential for lightly mashing the blueberries during sauce prep, this tool helps break down the berries just enough to create a textured, flavorful swirl. Also great for mashed potatoes, avocados, and beans.
Glasslock Freezer-Safe Container (1.6 Cup)
Description: These airtight, BPA-free glass containers are ideal for storing your ice cream. They prevent freezer burn, preserve texture, and double as stylish serving dishes straight from the freezer.
Lemon Blueberry Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Small Saucepan
- 1 Potato Masher
- 1 Mixing Bowl
- 1 Fine Zester or Microplane
- 1 Whisk
- 1 Freezer-Safe Storage Container
Ingredients
For the Blueberry Swirl
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Lemon Ice Cream Base
- 7 ounces sweetened condensed milk ½ of a 14-ounce can
- ½ cup freshly squeezed lemon juice about 3 lemons
- 3 tablespoons finely grated lemon zest from about 1½ lemons
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Instructions
- Prepare the Blueberry Compote: In a small saucepan, combine the blueberries, ¼ cup of sugar, cornstarch, and water. Set the pan over medium-low heat. Stir occasionally while the berries begin to break down and release their juices, which should take around 2–3 minutes. Once softened, use a potato masher to gently crush some of the berries. Continue stirring as the sauce simmers and thickens, about 2 more minutes. Remove from heat, let cool, then refrigerate until fully chilled.
- Mix the Lemon Base: In a large mixing bowl, whisk together the sweetened condensed milk and lemon juice until the mixture is smooth and slightly thickened. Stir in the lemon zest for a vibrant citrus punch. Add the heavy cream, milk, sugar, salt, and vanilla extract. Whisk everything thoroughly until fully blended and the sugar has mostly dissolved.
- Churn the Ice Cream: Pour the lemon mixture into your pre-chilled ice cream maker and churn according to your machine’s manufacturer instructions. This typically takes 20–25 minutes, or until the texture resembles soft-serve.
- Layer with Blueberry Sauce: Once churning is complete, spoon some of the lemon ice cream into a freezer-safe container. Drizzle a portion of the cold blueberry sauce on top. Repeat this layering process, gently swirling with a knife or spoon for a marbled effect. Continue until all the ice cream and blueberry sauce are used.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and freeze for at least 3–4 hours, or until the ice cream is firm and scoopable. Serve and enjoy!
Notes
- Fresh vs. Frozen Blueberries: Both work beautifully. If using frozen, no need to thaw before cooking the sauce.
- Lemon Tip: For the best flavor, use freshly squeezed lemon juice and zest. Bottled lemon juice won’t offer the same brightness.
- Make-Ahead Friendly: The blueberry sauce can be prepared a day in advance and stored in the fridge.
- Storage Tip: Store the ice cream in a shallow, airtight container for faster freezing and easier scooping.
- Serving Suggestion: Garnish with fresh blueberries, lemon zest, or a mint leaf for an elegant presentation.
Chef’s Secrets for Creamy Success
Achieving that ultra-creamy texture in homemade ice cream comes down to balance and technique.
First, the combination of sweetened condensed milk, cream, and whole milk gives the base a velvety richness without the need for eggs or cooking.
The acidity of the fresh lemon juice slightly thickens the condensed milk, enhancing the body and preventing iciness.
Don’t skip the zest—it adds layers of bright citrus aroma and flavor that juice alone can’t match.
For the swirl, gently mashing the berries while simmering creates a sauce that’s thick enough to ribbon through the ice cream without sinking or freezing solid.
Finally, make sure both the blueberry compote and the lemon base are fully chilled before churning—this helps the ice cream freeze evenly and keeps the texture smooth.
Creative and Delicious Serving Suggestions
This lemon blueberry ice cream is wonderful served on its own, but you can easily dress it up for a special occasion.
Scoop it into crisp waffle cones or mini sugar bowls for a summery treat. It pairs beautifully with a slice of lemon pound cake or shortbread cookies for a more composed dessert.
For a refreshing after-dinner option, serve it with fresh mint leaves or a sprinkle of toasted coconut on top.
You can even layer it into a frozen parfait with granola and Greek yogurt for a brunch-friendly twist.
If you’re feeling adventurous, try drizzling a bit of honey or white chocolate sauce to enhance the fruity brightness.
Proper Storage and Freezing Tips
To keep your homemade ice cream tasting fresh, store it in a shallow, airtight container and press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.
This helps prevent ice crystals from forming. While the flavor will remain vibrant for up to 2 weeks in the freezer, the texture is best within the first 4–5 days.
For the smoothest scooping experience, allow the container to sit at room temperature for 5–10 minutes before serving.
Avoid storing it near the freezer door where temperature fluctuations are common.
If you have leftover blueberry compote, it can be refrigerated separately and used as a topping for pancakes, oatmeal, or yogurt.
Frequently Asked Questions (And Answers)
1. Can I make this without an ice cream maker?
Yes! You can pour the lemon base into a loaf pan, freeze it for about 1 hour, then stir vigorously to break up ice crystals. Repeat this stirring every 30 minutes for 3–4 hours for a no-churn version. The texture may be slightly less creamy but still delicious.
2. Can I use bottled lemon juice instead of fresh?
Technically yes, but the flavor won’t be as bright or natural. Fresh lemon juice provides a sharper, cleaner taste and pairs better with the zest. For best results, stick to freshly squeezed lemons.
3. Can I substitute the blueberries with other fruit?
Absolutely! Raspberries, blackberries, or even chopped strawberries work well. Just adjust sugar slightly depending on the sweetness of your chosen fruit and ensure the sauce thickens before cooling.
4. How long should I chill the base before churning?
Chill the lemon ice cream base for at least 2 hours in the refrigerator—or overnight for best results. A cold base speeds up churning and creates a smoother, more stable texture.
5. Is this ice cream gluten-free?
Yes, the recipe is naturally gluten-free as written. Just double-check your vanilla extract and any add-ins or serving accompaniments (like cones or cookies) to ensure they are certified gluten-free.
This recipe is inspired by barefeetinthekitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
