Summer means ice cream – and there is nothing more delicious than homemade! I’ve been making ice cream for years, and I’m pretty solidly on Team Non-Custard (AKA Philadelphia style ice cream). When you make ice cream without a custard base, it literally takes five minutes to get it ready to go in the ice cream maker. A quick blitz in the blender is all that’s required to prep this Easy Fresh Blueberry Ice Cream, then it’s 30 long minutes until you have the creamiest, most delicious ice cream ever. I promise that it’s so easy to make ice cream from home.

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The Secret To Creamy (Non-Custard Philadelphia Style) Ice Cream

Last year, I stumbled on this Chocolate Flake Raspberry Ice Cream recipe by Dorie Greenspan. It was a revelation. Yes, it has what you’d typically expect in ice cream – cream, milk, and sugar. However, she has a few “secret” ingredients that guarantees the ice cream stays silky smooth and delightfully rich. I’ve started making all my ice cream flavors like this and you will too once you try it.

Here are a few simple steps that will help you up your ice cream game:

First, add a little powdered milk to the cream/sugar mixture. This adds richness to the base.
Next, the addition of honey helps the ice cream stay smooth and creamy.
Finally, vodka helps keep the ice cream soft enough to scoop.

Easy Fresh Blueberry Ice Cream in a Loaf Pan

How to Make Easy Fresh Homemade Blueberry Ice Cream

My recipe for easy, fresh blueberry ice cream uses Dorie’s secrets to ensure a silky smooth texture. In my version fresh blueberries lend a beautiful flavor and color. Here’s what you’ll need to make it:

8 oz. fresh blueberries (frozen will also work in a pinch, but don’t thaw)
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
3 tablespoons each of honey, powdered milk, and cold vodka
1 teaspoon pure vanilla extract
good pinch of sea salt

To make the ice cream, simply put all of the ingredients in a blender and blitz until totally smooth. Make sure there are no clumps of milk powder hiding in the mix.

Next, pour the mixture into the frozen base of an ice cream maker and churn according to the manufacturers directions. Finally, scoop the ice cream into a storage container (I’m partial to these but a loaf pan also works), cover tightly and freeze until more solid, at least 6 hours if you can wait that long.

Scoops of Easy Fresh Blueberry Ice Cream

Looking for more homemade ice cream recipes? We’ve got you covered!

And don’t forget the homemade gluten free waffle cone!

If you make this recipe be sure to drop a comment and star rating below, and tag me on Instagram and use the hashtags #agirldefloured #deflouredrecipes! Thank you!