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Blueberry Buttermilk Ice Cream

This blueberry buttermilk ice cream is sweet, rich and creamy with a touch of sourness from the buttermilk.
Prep Time4 hrs
Cook Time10 mins
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: blueberry buttermilk
Servings: 8 1/2 cup servings
Calories: 253kcal
Author: Jennifer Farley


  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 6 large egg yolks
  • 2/3 cup granulated sugar
  • 1 1/2 cups blueberries with splash of water
  • 1 1/2 cups buttermilk
  • optional: 1 tablespoon powdered buttermilk


  • In a small saucepan with a splash of water, heat the blueberries over medium-low heat, stirring frequently. They will begin to turn a deeper blue and release liquid. Continue stirring and cooking under the blueberries are very soft or a complete puree, depending on how much texture you like. You can also puree them completely after they have cooled.
  • Heat the heavy cream and vanilla extract on medium heat in a medium saucepan. While the cream is heating, whisk the egg yolks and sugar together. Once the cream is simmering, slowly pour it into the egg yolks and sugar while whisking.
  • Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion for several minutes until the ice cream base is thick enough to coat the back of a wooden spoon. Remove from the heat and stir in the buttermilk. If using, whisk the powdered buttermilk into a small amount of the liquid and then incorporate it into the ice cream base.
  • Stir in the cooked blueberries.
  • Allow to chill completely in the refrigerator.
  • Prepare in an ice cream machine according to manufacturer's instructions.


Calories: 253kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 184mg | Sodium: 65mg | Potassium: 118mg | Sugar: 21g | Vitamin A: 710IU | Vitamin C: 2.9mg | Calcium: 89mg | Iron: 0.4mg