Blueberry Chocolate Chip Ice Cream Recipe – Easy Homemade Delight

Last Updated on 2 months by Neha Deshmukh

Blueberry Chocolate Chip Ice Cream Recipe – Easy Homemade Delight

Hey everyone! If you’re anything like me, a hot summer day just begs for a scoop (or three!) of homemade ice cream. And this Blueberry Chocolate Chip Ice Cream? It’s seriously a game-changer. I first made this a few years ago when blueberries were in peak season, and it’s been a family favourite ever since. It’s surprisingly easy, incredibly refreshing, and the little bursts of chocolate make it extra special. Let’s get scooping!

Why You’ll Love This Recipe

This isn’t just any ice cream recipe. It’s a little slice of happiness in every bite! Here’s why I think you’ll adore it:

• Fresh Flavours: The combination of sweet blueberries and rich chocolate is a classic for a reason.
• Homemade Goodness: Nothing beats the taste of ice cream made with love (and real ingredients!).
• Surprisingly Simple: You don’t need to be an ice cream pro to pull this off. It’s easier than you think!
• Perfect for Summer: Cool down and treat yourself on those scorching days.

Ingredients

Here’s what you’ll need to create this dreamy blueberry chocolate chip ice cream:

• 2 cups (approximately 300g) blueberries
• 1 cup (200g) sugar
• A pinch (less than 1/2 teaspoon) salt
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 1 tablespoon (15ml) fresh lemon juice
• ½ – ¾ cup (approximately 85-140g) semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so listen up:

• Blueberries: Fresh blueberries are key here. They have the best flavour and texture. If you absolutely must use frozen, see the FAQ section at the end.
• Heavy Cream: Don’t skimp on the fat content! Heavy cream (with at least 36% milkfat) is what gives the ice cream its rich, creamy texture. In India, you’ll find varying fat percentages in cream – look for the highest you can find for the best results. Amul Gold is a good option.
• Chocolate Chips: I love using semi-sweet chocolate chips, but feel free to experiment! Dark chocolate chips will give it a more intense flavour, while milk chocolate will make it sweeter.
• Sugar: Regular granulated sugar works perfectly. You can adjust the amount to your liking (more on that in the FAQs!).
• Lemon Juice: A little lemon juice brightens up the blueberry flavour and helps balance the sweetness.

Step-By-Step Instructions

Alright, let’s get cooking (or, well, churning!).

1. Make the Blueberry Base: In a saucepan, combine the blueberries, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to bubble. Then, reduce the heat and simmer for about 10 minutes, letting the blueberries soften and release their juices.
2. Blend it Smooth: Remove the saucepan from the heat and let the blueberry mixture cool for about 20 minutes. Then, carefully pour it into a blender (or use an immersion blender) and blend until completely smooth. You want a beautiful, vibrant puree!
3. Combine & Chill: In a bowl, whisk together the blueberry puree, heavy cream, milk, and lemon juice. Give it a good mix until everything is well combined. Now, cover the bowl and refrigerate the mixture overnight. This is a crucial step – it allows the flavours to meld and the mixture to get nice and cold, which will result in a smoother ice cream.
4. Churn, Baby, Churn!: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes.
5. Add the Chocolate: During the last 5 minutes of churning, add the chocolate chips. This way, they’ll get nicely distributed throughout the ice cream without melting completely.
6. Freeze to Perfection: Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for at least 2-3 hours, or until firm.

Expert Tips

Want to take your ice cream game to the next level? Here are a few of my go-to tips:

• Chill Everything: Make sure your ice cream maker bowl is thoroughly chilled before you start churning. This will help the ice cream freeze faster and prevent ice crystals from forming.
• Don’t Overchurn: Overchurning can result in grainy ice cream. Stop churning when the mixture has a soft-serve consistency.
• Alcohol Boost (Optional): A tablespoon of vodka or other clear alcohol can help prevent ice crystals. Don’t worry, you won’t taste it!
• Fast Freeze: After churning, freeze the ice cream as quickly as possible. This will also help minimize ice crystal formation.

Variations

Feeling creative? Here are a few fun ways to customize this recipe:

• Vegan Adaptation: Swap the heavy cream and milk for full-fat coconut cream. It will give the ice cream a slightly coconutty flavour, which pairs beautifully with blueberries!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your chocolate chips to be sure.
• Spice Level: My friend Priya loves adding a pinch (about 1/4 teaspoon) of cardamom powder to the blueberry mixture for a warm, aromatic twist. It’s amazing.
• Summer/Festival Adaptations: Serve alongside traditional Indian desserts like gulab jamun or rasgulla for a delightful fusion treat!

Serving Suggestions

This blueberry chocolate chip ice cream is delicious on its own, but here are a few ideas to take it to the next level:

• Classic Cone: Serve in a crispy waffle cone for the ultimate ice cream experience.
• Sundae Fun: Top with whipped cream, fresh blueberries, and a drizzle of chocolate sauce.
• Pie Pairing: A scoop alongside a slice of blueberry pie? Yes, please!

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. After that, it might start to develop ice crystals, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

1. Can I make this blueberry chocolate chip ice cream without an ice cream maker?

Yes, you can! It’s a bit more work, but it’s definitely possible. You’ll need to pour the chilled mixture into a freezer-safe container and freeze for about 3-4 hours, stirring every 30-60 minutes to break up ice crystals.

2. What is the best way to prevent ice crystals from forming in homemade ice cream?

Chilling the mixture thoroughly, churning quickly, and freezing the ice cream as quickly as possible are all key. Adding a tablespoon of alcohol can also help.

3. Can I use frozen blueberries instead of fresh? How will it affect the texture?

You can, but the texture might be slightly different. Frozen blueberries tend to release more water when cooked, which can result in a slightly icier ice cream. If using frozen, don’t thaw them before cooking.

4. How long does homemade blueberry chocolate chip ice cream last in the freezer?

It’s best enjoyed within 2 weeks for optimal texture and flavour.

5. Can I adjust the sweetness level of this recipe? What substitutions can I make for sugar?

Absolutely! You can reduce the amount of sugar to your liking. You can also try using other sweeteners like honey or maple syrup, but keep in mind that they will affect the flavour and texture of the ice cream.

Enjoy your homemade blueberry chocolate chip ice cream! I hope it brings a little bit of joy to your day. Let me know in the comments how it turns out!