Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Blueberry Ice Cream

Sometimes people fall into food because they’ve always been passionate about it, and sometimes it’s purely by accident. For Samantha Seeley, creator of the blog Sweet Remedy, it was the former. She’s long loved food and started baking and selling cookies and cupcakes at farmers markets throughout 2010 and 2011. Falling in love with the sense of community there and noticing an incredibly positive response to her baked goods, Samantha decided to start a website to chronicle the recipes she created and keep her engaged with the food community while she headed back to school. We’re thrilled Samantha explores the sweet side of life on the blog, and this recipe is a fine example. It’s a simple American-style ice cream adapted from All Recipes made with juicy blueberries. They’re in season now. Snatch them up and get churning. This couldn’t be much easier.


Lemon Blueberry Muffins

Blueberry Crumb Cake

Blueberry Streusel Muffins


4 cups half-and-half cream

1/2 cup heavy cream

3/4 cup white sugar

1 cup blueberries

1/2 pinch salt


1. Add blueberries to a skillet and heat on medium-high until most of the juice is released and the blueberries begin to burst. Once the blueberries burst, transfer the juice and blueberries to a bowl.

2. Add the half-and-half, heavy cream, sugar, blueberries, berry juice and salt to the freezer bowl of your ice cream maker.

3. Churn the ingredients for as long as your ice cream maker suggests, usually about 20 minutes. With a non-metal utensil, transfer the soft ice cream from your ice cream maker to a plastic, freezable container. Freeze 4 to 6 hours.

More from food