Mediterranean Homemade Blueberry Ice Cream
This Mediterranean-style homemade blueberry ice cream is creamy, fruity, and perfectly refreshing. Bursting with antioxidant-rich blueberries and made with simple ingredients, it’s an easy treat that doesn’t require fancy equipment. The sweetened condensed milk keeps it silky, while fresh or frozen blueberries add a bright, tangy balance. Optional graham cracker crumbs can be swirled in for a cheesecake-like twist.
Time
Prep Time: 20 minutes
Chill Time: 4–6 hours (freezing)
Total Time: About 6 hours 30 minutes
Ingredients
2 cups blueberries (fresh or frozen)
½ cup sugar
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
2 cups heavy cream, cold
Optional: ½ cup graham cracker crumbs
Instructions
Cook blueberries:
In a small saucepan, combine blueberries and sugar. Cook over medium heat until berries burst and mixture thickens slightly (about 8–10 minutes). Let cool completely.
Prepare base:
In a large mixing bowl, combine the cooled blueberry mixture, sweetened condensed milk, vanilla, and a pinch of salt. Stir until smooth.
Whip cream:
In a separate chilled bowl, beat heavy cream with an electric mixer until stiff peaks form.
Fold together:
Gently fold whipped cream into the blueberry mixture until fully combined, being careful not to deflate the cream.
Optional swirl:
Fold in graham cracker crumbs for extra texture and flavor.
Freeze:
Transfer mixture to a loaf pan or freezer-safe container. Cover and freeze for 4–6 hours, or until firm.
Serve:
Scoop into bowls or cones, garnish with fresh blueberries, and enjoy.
Tips
Cool the blueberry mixture fully: If it’s even slightly warm, it can deflate the whipped cream and make the ice cream icy instead of creamy.
Chill your bowl and beaters: Cold equipment helps the heavy cream whip faster and hold its structure better.
For smoother texture: Strain the blueberry mixture before folding in if you prefer a silky ice cream without skins or seeds.
Storage: Keep tightly covered in the freezer to avoid ice crystals. For best flavor, enjoy within 1–2 weeks.
Scoop easily: Let the ice cream sit at room temperature for 5 minutes before scooping.
Variations
Citrus twist: Add lemon zest or a squeeze of lemon juice to the blueberry mixture for extra brightness.
Cheesecake flavor: Mix in softened cream cheese with the condensed milk, then swirl graham cracker crumbs for a blueberry cheesecake vibe.
Berry mix: Replace half the blueberries with raspberries, blackberries, or strawberries.
Nutty crunch: Add crushed pistachios, almonds, or walnuts for texture.
Lighter version: Swap half the heavy cream for Greek yogurt to cut fat and add tang.
Boozy touch: Stir in a splash of limoncello or Chambord for an adult version (alcohol also keeps ice cream softer).
Q&A
Q: Can I make this without an ice cream maker?
A: Yes! This recipe is no-churn. Whipping the cream and folding it into the condensed milk mixture creates the creamy texture without special equipment.
Q: Can I use frozen blueberries?
A: Absolutely. Just thaw them slightly before cooking down with sugar. Frozen berries work just as well as fresh.
Q: How do I keep it from getting too hard in the freezer?
A: The condensed milk helps keep the ice cream soft. Let it sit at room temperature for 5–10 minutes before scooping if it’s too firm.
Q: Can I make it less sweet?
A: Yes. Reduce the sugar in the blueberry mixture, or use unsweetened condensed milk (if available) and add sweetness to taste.
Q: Is it possible to make this dairy-free?
A: Yes. Use coconut cream instead of heavy cream and sweetened coconut condensed milk. The flavor will be slightly different but delicious.
Nutrition
(per ½ cup serving, approximate)
Calories: 220–250
Protein: 3 g
Carbohydrates: 25 g
Sugar: 20 g
Fat: 14 g
Fiber: 1 g
Sodium: 60 mg
(Values will vary depending on exact ingredient brands and add-ins like graham cracker crumbs.)
Conclusion
This Mediterranean homemade blueberry ice cream is creamy, fruity, and easy to make without fancy equipment. With the natural sweetness of blueberries balanced by rich cream and a hint of vanilla, it’s a refreshing dessert for warm days or a make-ahead treat for gatherings. Add graham cracker crumbs for a cheesecake-style twist, or keep it simple and let the blueberries shine. Either way, it’s a crowd-pleaser you’ll come back to again and again.