The Blueberry Ice Cream and cream is a real delight, loved by both adults and children. Fresh and creamy, it’s just what you need on these hot days. Preparing Blueberry ice cream takes very little time, no ice cream maker is needed, and you can even make it with other fruits if you wish. The process is really quick and if you don’t have ice cream molds, you can also use simple disposable paper cups. The variations and flavors can be truly numerous, but these popsicles are loved by kids. You can also recycle yogurt jars to create delicious cups. All that’s left to do is prepare it and watching the video will make the task easier!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 189.21 (Kcal)
- Carbohydrates 14.97 (g) of which sugars 13.01 (g)
- Proteins 1.04 (g)
- Fat 14.36 (g) of which saturated 0.01 (g)of which unsaturated 0.06 (g)
- Fibers 1.04 (g)
- Sodium 3.15 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Blueberry Ice Cream
- 2 cups blueberries (black)
- 1 cup fresh liquid cream
- 0.3 cups raw cane sugar
- to taste lemon juice
- lemon zest (grated 1 lemon)
Tools
- Mold for ice cream
- Pan
- Electric Whisk
- Hand Whisk
- Plastic Wrap
- Immersion Blender
Blueberry Ice Cream
Popsicle Ice Cream
For this recipe, you can use fresh or frozen blueberries.
Wash the blueberries and place them in a pan with the cane sugar, lemon juice, and grated zest. Cook them for about 15/20 minutes, stirring occasionally.
Once ready, blend them with an immersion blender to create a puree and set aside to cool. If you don’t like the small blueberry seeds, strain the mixture with a sieve.
In the meantime, whip the cream until stiff and add it to the blueberry puree. Mix the mixture with a hand whisk until creamy.
Pour the mixture into ice cream molds, insert the stick in the center, and place a sheet of plastic wrap on top (the wrap should not touch the ice cream). Place the popsicles in the freezer to solidify for about 5/6 hours.
After the time has elapsed, remove the popsicles from the freezer, wait a few moments and serve. If you find it difficult to remove the popsicle, run the tip of the mold under cold water for a few seconds.
Enjoy your blueberry ice cream 😉 The blueberry ice cream video is also on my Instagram, click to view
I hope you enjoyed this recipe… Don’t miss the next one, I’ll be waiting for you 🙂
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Tip
The Blueberry and Cream Ice Cream on a stick can be stored for 5 days in the freezer, and raw cane sugar can be replaced with white sugar, keeping the same amount. Blueberry ice cream is not very sweet, but if you prefer a sweeter taste you can add a little more sugar. Prepare it with other fruits too, the process will always be the same.
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