Blueberry Ice Cream – a delicious recipe with frozen blueberries, sugar, lemon zest, plain yogurt, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, bring the blueberries, sugar, and lemon zest to a boil.
2
Let simmer on low heat until the blueberries start to melt and release their juices, probably about 10 minutes.
3
Grind this mixture in a blender or with a hand blender until homogeneous.
4
Let completely cool in the refrigerator.
5
Once cold, add the yogurt and the whisked cream.
6
Place the mixture in an ice cream maker and follow the machine's instructions.
7
Place in the freezer to solidify.
8
Remove from freezer 10 minutes before serving.
9
If you don't have an ice cream machine, place the mixture in a freezer-safe container, and beat the ice cream with a fork, every 15 minutes, for 1 1/2 hours, to prevent ice crystals from forming.
356
kcal
Calories
21
g
Fat
39
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/2 cups frozen blueberries or fresh, 1/2 cup sugar, 1/2 lemon zest, 1 1/4 cups plain yogurt, and more.
Yes, Blueberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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