Get Creamed: Homemade Blueberry Ice Cream For Everyone

Blueberries are my favorite berries, and ice cream is my favorite meal. Combine the two and you’ve got the second best thing about summer. (First best thing? Girls in sundresses.) Make it in your freezer and share it on your stoop with that cute girl in a halter top. Here are two versions of the recipe so that every kind of eater is pleased.

Non-Vegan Version



2 cups blueberries (fresh, frozen, or straight from the patch)
4 tablespoons sugar
2 cups cream (half & half also works if you’re not keen on cream)

Note: if you have more or less blueberries than the 2 cups used here, just make sure the amount of cream is equal to the amount of berries, and adjust sugar accordingly.


Combine blueberries and sugar in a saucepan (read: pot, for those of you who are not kitchen-literate).  Bring it to a boil, and then simmer until the berries burst and saucepan’s contents look like thick jelly. This should take about 5-7 minutes, depending on your stove.

Remove from stove and use a spoon or flat cooking utensil of your choice to press berry jelly through a sieve into a new bowl. Put this in the fridge until it cools.

Add cream to cooled berry mixture. Stir until it turns a beautiful violet. If you have an ice cream maker, you can use this mixture in your machine. Or, you can place it directly in the freezer. Stir with a fork every five minutes or so as ice crystals form. Keep stirring until the ice cream reaches your desired consistency. I like my ice cream like I like my femmes – HARD – so it takes about thirty minutes.

Vegan / Lactose-free Version



2 cups blueberries
3/4 cup water
2/3 cup agave nectar
1 cup coconut milk
orange shavings!


Combine blueberries, water, and nectar in saucepan. Bring mixture to boil, and then simmer for 1-2 minutes. Place it in the fridge until it’s cool.

Using blender / food processor, blend cooled berry mixture until smooth. Strain mixture through sieve and add the coconut milk, stirring everything together. If you have an ice cream maker, this is your mixture! If you don’t, put it in your freezer. Stir occasionally to keep it from becoming chunky crystals. Serve with orange shavings on top so it’s extra freaking delicious!

Happy creaming, Autostraddlers!

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Full-time writer, part-time lover, freelancing in fancy cheese and cider.

Kate has written 130 articles for us.


  1. This looks amazing. I could really use it to cool down after watching the US team celebrate their victory, I am so turned on.

  2. Thanks! I’ve always wanted to try making my own ice cream but thought having an ice-cream maker was mandatory, or that it couldn’t be vegan. Now that I’ve been proven wrong on both counts I’ll try it asap.
    Does it only work for berries, or can you replace them with any kind of fruit?

  3. I can already tell you how this is going to end up for me:

    1)Get ingredients.
    2)Realize I don’t feel like using a stove.
    3)Toss berries in a bowl.
    4)Cover in cream.
    5)Enjoy my half-assed treat.

    Then I’ll just eat the sugar, I guess. But your way looks good too, guys!

    • I’ve done it with raspberries..And by “done it” I’m referring of course to making ice cream…At least this time.

  4. Ohmygod

    Another (lazy) way: stir jam into greek yogurt and freeze it. And I’m totally going to try this stir every few minutes technique.

    But with fresh blueberries, this sounds like heaven.

  5. Oh man, this sounds amazing. Definitely trying this sometime this summer! (or even the winter… True Life: I’m Addicted to Ice Cream)

  6. Sounds great! I will definitely try this one. This is perfect for the weather here in our country. Thanks for sharing.

  7. This looks delicious, and I am so gonna attempt making it as soon as I get time :D Mmm, ice cream ^^ Also, I know /just/ the person to invite over to try it, haha XD

  8. Everything about this is amazing, but this most of all: “I like my ice cream like I like my femmes – HARD -“

  9. I’m making this right now! Added some vanilla and the liquid form tastes delicious!! BUT!!! I think this is going to take a lot longer than 30 minutes to freeze!! It’s been a lot longer than that!!! I will stay up another hour or so and see where it is and then risk having slightly watery but amazing blueberry ice cream for dessert after a carrot cake pancake dinner. Date nights are the best nights!

  10. I made this last night and it def took a lot longer than 30 min to freeze. I got tired after a while and went to bed but conveniently left the fork in so now I have a (rather difficult to eat) large popsicle on a fork. It tastes good but I guess I’d have to try the stirring method and start way early in the day.

  11. just lovely. try steeping your cream in sweet corn cobs for a day prior to making. so fucking good.

  12. Thanks! I’m gonna prepare the vegan version for my gf on our next special day. I didn’t know what to do, so you saved me.

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