Wild Blueberry Ice Cream ~ the very thought makes me crazy ~ but wait, it gets better, this luscious treat is made with sour cream instead of regular cream, for a unique tangy flavor you’ve just got to try.
I had such fun last weekend ~ I did a flash giveaway for my subscribers only ~ and I just sent off a brand new Cuisinart ice cream machine to the winner, Anita. Are you a subscriber? When you sign up you’ll get each new recipe delivered to your inbox, plus access to fun extras like sneak peeks, giveaways, and other subscriber-only stuff! Sign up HERE it’s free!
I think one of the most compelling reasons to make your own ice cream to so you can make a flavor you can’t find anywhere else. Maybe you want to revisit a treasured favorite from your childhood, or just get your creative juices flowing and dream up your own custom flavor. I’ve never seen a wild blueberry ice cream, and even when we lived in Maine I can’t remember ever coming across one. But let me tell you, when you combine the wild berries with a base of sour cream you get something so uniquely wonderful you just have to taste it for yourself. My husband (aka hand model up there) especially loved this ice cream ~ and he claims he doesn’t even like berry ice creams, so I thought you should know.
Anyone who loves blueberries knows that there’s no comparison between supermarket berries and the little wild ones. The little ones are ‘blueberrier’, for one thing. Their flavor is so much more intense, and they’re packed with more than double the amount of healthy antioxidants that blueberries are so famous for. But I realize that most of us can’t get near a wild blueberry bush, so this recipe is made with the next best thing: frozen wild blueberries. Look for them in the freezer section, I use Wyman’s.
This recipe is different because I use sour cream instead of heavy cream. The flavor of the berries with the tart tang of the sour cream is magical It makes a great dessert for serving to guests because, while it’s unusual and a conversation piece, it’s pretty much universally appealing ~ who doesn’t love blueberries and sour cream?
wild blueberries vs fresh
- wild blueberries taste way better, it’s that simple.
- they have more nutrients than regular blueberries, too.
- their lower water content means they freeze even better than regular blueberries.
- their (anthocyanin) pigments are more intense, meaning they are more colorful and more anti-oxidant rich than cultivated berries.
frozen blueberries vs fresh
- unless you happen to live in certain parts of the country, and unless it happens to be high summer, you’ll have a tough time finding fresh wild blueberries
- frozen berries can actually be fresher than fresh picked ~ how is that possible? Fresh picked berries have to be transported, packed, and transported a few more times before they arrive at your grocery store. Frozen berries are often flash frozen within 24 hours of being plucked from the bush.
- An added benefit of frozen ~ no fuzzy berries! Frozen berries don’t spoil before I can use them.
Which ice cream machine do I recommend?
I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.
- The machine I use is on the left, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes.
- The one on the right is a few dollars more and the main benefit to that one is that the capacity is slightly larger. You can click on either photo for more info. My ice cream machine has been one of my favorite kitchen tools over the years, it has given me and my family lots of pleasure!
Wild Blueberry Ice Cream
- 2 heaping cups frozen wild blueberries, you can also use fresh
- 1 cup sugar
- 16 ounces sour cream
- juice of 1/2 lemon, optional
- Put the berries and sugar in a saucepan and bring to a boil. Turn the heat down and cook for about 5 minutes, just until the berries have released juice and softened.
- Puree the mixture. I used my Vitamix blender for an extra smooth puree. Refrigerate the puree until chilled.
- Blend together the sour cream, the cold blueberry puree, and the lemon juice, if using, until completely smooth.
- Process the mixture in your ice cream machine, according to the manufacturer's directions. Mine takes about 20 minutes to get to a soft serve stage.
- Spoon the soft ice cream into a loaf pan or plastic tub, cover tightly, and put in the freezer to firm up. I like to leave it for at least 5 to 6 hours.
Make it your own ~
- Blueberries and sour cream go so well together, but that doesn’t mean you can’t experiment ~ try other berries like raspberries or blackberries. You may want to strain the puree for seeds in some cases.
- I haven’t tried it myself, but I assume you could make this wild blueberry ice cream with light sour cream to cut fat and calories.
- If you want to forgo the cream altogether, consider a wild blueberry frozen yogurt ~ you can use my CONCORD GRAPE FROZEN YOGURT as a guide.