10-Minute Lemon Blueberry Ice Cream
Creamy, tart, and bursting with fresh berry flavor, this homemade Lemon Blueberry Ice Cream pairs a lemony dairy base with a swirl of rich blueberry sauce. Easy to make and naturally fruity, it’s a refreshing treat for warm days—or anytime you need a bright dessert.
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.
