Blueberry Mojito Ice Cream
A refreshing blend of blueberries, mint, lime, and a hint of rum, this Blueberry Mojito Ice Cream is a cocktail-inspired dessert that’s creamy, tangy, and irresistibly cool. Perfect for summer gatherings or everyday indulgence!
Equipment
- 2 Small Saucepan (1 for lime syrup, 1 for blueberries)
- 1 Medium Saucepan (for ice cream base)
- Fine Mesh Strainer (for mint infusion)
- Medium Mixing Bowls (x2)
- Small Bowl (for cornstarch slurry)
- Wooden Spoon (for pressing mint)
- Blender (for smooth base)
- Ice Cream Maker (1, churn according to instructions)
- Freezer-Safe Container (for storage)
- Whisk (1)
Ingredients
For Lime Syrup:
- ¼ cup lime juice
- ¼ cup sugar
For Ice Cream Base:
- 1 cup fresh or frozen blueberries
- ½ cup sugar
- 1 cup whole milk divided
- 1 tablespoon cornstarch
- 1 ¼ cups heavy cream
- ¼ cup fresh mint leaves packed
- 1 ½ tablespoons white rum
Instructions
- Prepare the Lime Syrup: In a small saucepan, combine ¼ cup fresh lime juice with ¼ cup sugar. Place the pan over medium heat and stir gently as the sugar dissolves into the juice. This should take about 1–2 minutes. You don’t want the mixture to boil—just allow the sugar to melt until you have a clear, glossy syrup. Once ready, remove the pan from the heat, transfer the syrup to a small bowl, and refrigerate it until completely cooled. This bright, tangy syrup will later balance the creaminess of the ice cream.
- Cook the Blueberries: In another small saucepan, add 1 cup of fresh or frozen blueberries along with ½ cup sugar. Place the pan over medium heat and stir frequently. The sugar will begin to draw out the juices from the blueberries, creating a sweet sauce. Continue cooking until the mixture comes to a gentle simmer and slightly reduces in volume. The berries should soften and release their vibrant purple juices, creating a thick, fruity compote. Remove from the heat and set aside to cool slightly.
- Make the Cornstarch Slurry: While the blueberries cool, take a small bowl and whisk together 2 tablespoons of the whole milk with 1 tablespoon cornstarch until smooth. This slurry is essential—it will later thicken the ice cream base and prevent it from becoming icy. Set this mixture aside.
- Heat the Milk and Cream: In a medium saucepan, combine the remaining whole milk (about ⅞ cup) and 1 ¼ cups heavy cream. Place the pan over medium heat until the mixture begins to steam and small bubbles form around the edges. This heating step helps the cream and milk infuse properly with the mint. As soon as it’s hot, remove the pan from the heat.
- Infuse with Fresh Mint: Immediately add ¼ cup packed fresh mint leaves into the hot milk-and-cream mixture. Stir gently, then let the leaves steep for 20 minutes at room temperature. This step infuses the base with a refreshing, herbal flavor that perfectly complements the sweetness of blueberries and the tang of lime. Once the steeping time is done, strain the liquid through a fine mesh strainer into a clean bowl, pressing down on the mint leaves with the back of a spoon to extract every last drop of flavor. Discard the mint leaves.
- Thicken the Ice Cream Base: Prepare an ice water bath by filling a large bowl with cold water and ice cubes, then place a clean medium-sized bowl inside it. This will help cool your base quickly later. Return the mint-infused milk and cream mixture to the saucepan and bring it back to a gentle boil over medium heat. Slowly whisk in the cornstarch slurry you made earlier. Keep whisking continuously as the mixture thickens slightly, which should take about 30 seconds. Once it coats the back of a spoon smoothly, remove it from the heat. Pour this thickened mixture into the prepared bowl sitting in the ice water bath.Stir occasionally for about 20 minutes until the mixture is completely cooled.
- Blend Blueberries with Cream Base: Once cooled, transfer the thickened cream mixture and the cooked blueberry compote into a blender. Blend on high speed until smooth, ensuring the blueberries are fully incorporated into the base. You should end up with a creamy, lavender-colored mixture. Pour the blended base into a container, cover it, and refrigerate for at least 4 hours or overnight.This chilling step ensures the mixture churns into a smooth and creamy ice cream.
- Add Lime Syrup and Rum: When the ice cream base is fully chilled, whisk it gently to loosen. Then stir in the cooled lime syrup and 1 ½ tablespoons white rum. The rum doesn’t just add flavor—it also helps prevent the ice cream from freezing too hard, keeping the texture smooth and scoopable.
- Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes. The mixture will thicken and resemble soft-serve ice cream when ready.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap and freeze for at least 4 hours, or until the ice cream is firm enough to scoop. For the best flavor and texture, let the container sit at room temperature for 2–3 minutes before serving.
Notes
- Use fresh blueberries if in season, but frozen blueberries work just as well.
- Allow the lime syrup to cool fully before adding it to the base to avoid curdling.
- Mint leaves should be fresh and vibrant for the best flavor—avoid wilted leaves.
- Don’t skip the rum—it enhances flavor and prevents icy texture, but you can replace it with extra lime juice for a non-alcoholic version.
- Chill the ice cream base thoroughly (minimum 4 hours) before churning for a creamy result.
- For a stronger mint flavor, steep the leaves for up to 30 minutes.
- Strain the blueberry mixture if you prefer a smoother ice cream without skins.
- Always store the ice cream in a sealed freezer-safe container to prevent freezer burn.
- Let the ice cream soften slightly at room temperature before scooping.
- Double the recipe for a larger batch—it freezes beautifully.
