Wild Blueberry Ice Cream

Wild Blueberry Ice Cream

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.

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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!

4 from 11 votes

Wild Blueberry Ice Cream

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.
Course Dessert
Cuisine American
Prep Time 30 minutes
freezing 5 hours
Yield 1 1/2 pints
Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.


Don’t forget to pin this Wild Blueberry Ice Cream!

Wild Blueberry Ice Cream pin

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    Please rate this recipe!

  • Reply
    Susan A
    July 4, 2017 at 7:36 pm

    5 stars
    This was the perfect dessert for our 4th of July celebration! Gorgeous color, texture, and so easy easy to make! Loved it! Will be making it again and again! Thanks for another great recipe Sue!

  • Reply
    Mary Ann | The Beach House Kitchen
    June 30, 2017 at 3:10 pm

    This ice cream Sue! That color! Blueberries are one of my favorite things of summer. I will definitely be trying your recipe!!

    • Reply
      June 30, 2017 at 3:23 pm

      Thanks Mary Ann!!

  • Reply
    Laura | Tutti Dolci
    June 26, 2017 at 5:38 pm

    Be still my heart! That color is stunning – I’ll take 2 scoops, please! 🙂

  • Reply
    2 sisters recipes
    June 25, 2017 at 2:07 pm

    This is so Cool Sue! I have to try the sour cream thing. I wonder if it will work with fresh raspberries – i have some now and think I will try it!

  • Reply
    June 24, 2017 at 3:37 am

    I happen to know how I can get my hands on some wild blueberries, so I’m going to try this. The sour cream sounds really interesting.

  • Reply
    June 23, 2017 at 6:29 pm

    This was incredible…I made it yesterday and we devoured it in a couple of hours! I was curious about the sour cream flavor and it was perfect, not too tart ~ this is a winner, THANK YOU!

    • Reply
      June 23, 2017 at 6:31 pm

      Thanks so much for coming back to let me know, I’m really excited about this recipe and plan to do more variations ~ any suggestions?

  • Reply
    June 22, 2017 at 8:41 am

    Hi Sue, this has to be the prettiest color of ice cream that I’ve ever come across, I bet it is delicious!

    • Reply
      June 22, 2017 at 6:37 pm

      Thanks Cheri, is is really tasty!

  • Reply
    Karen @ Seasonal Cravings
    June 22, 2017 at 4:33 am

    What a great idea girl. I’ve never made ice cream with sour cream but can’t wait to give it a try. This is simply gorgeous!

  • Reply
    June 21, 2017 at 4:00 pm

    I enjoy making homemade ice cream. And this looks so mouth watering. I am a big wild blueberries fan and have them always at home. The combination with sour cream sounds fantastic.

    • Reply
      June 21, 2017 at 4:33 pm

      Ice cream is definitely fun to make, I agree ~ and the payoff is always good 🙂

  • Reply
    James | Thyme to Mango
    June 21, 2017 at 3:48 pm

    That purple colour! Just drooling over here. I’ve just received my new ice cream maker and was looking for a good recipe to try it out on. I think this may be the one!

  • Reply
    Lisa Bryan | Downshiftology
    June 21, 2017 at 2:56 pm

    I’m just drooling over your photos and how vibrant that ice cream is. Creamy, blueberry ice cream is always a winner in my books!

  • Reply
    June 21, 2017 at 2:35 pm

    Perfect colour for the most delicious ice-cream! Can wait to make some too.

  • Reply
    Megan | Strawberry Blondie Kitchen
    June 21, 2017 at 1:02 pm

    Not only is this color stunning, but I want to grab that cone right off the screen and have myself a lick. I cannot wait to make this in my own kitchen. The whole family is sure to love it!

  • Reply
    Lindsey, Lito Supply Co.
    June 21, 2017 at 12:08 pm

    This color is just gorgeous! My husband loves blueberry so this is perfect for him!

  • Reply
    John/Kitchen Riffs
    June 21, 2017 at 10:25 am

    I’ll eat blueberries any which way — wild, domestic, whatever I can get. And In anything I can get. Love the looks of this — terrific color. And flavor, I’ll bet. Thanks!

  • Reply
    [email protected]'s Recipes
    June 21, 2017 at 5:30 am

    I am just in love with the colour, Sue. Wish I could have a large scoop now :-))

    • Reply
      June 21, 2017 at 6:53 am

      I’m always amazed at the color in blueberry recipes, it’s one of the best purples!

  • Reply
    Jennifer @ Seasons and Suppers
    June 21, 2017 at 4:57 am

    That colour is stunning! And I’m loving the use of sour cream here. The combination with the blueberries must be fantastic 🙂 Trying this!

    • Reply
      June 21, 2017 at 6:55 am

      The sour cream was a last minute inspiration and it turned out super well, Jennifer ~ I hope you like it 🙂

  • Reply
    Tricia @ Saving Room for Dessert
    June 21, 2017 at 4:27 am

    Simply gorgeous! I should never come and visit you until I have breakfast first – I am absolutely drooling over these beautiful blue scoops. This ice cream has the most beautiful color – I bet it tastes fantastic with that sour cream. Yummy!

    • Reply
      June 21, 2017 at 6:56 am

      Nest up with the frozen blueberries is a breakfast smoothie, and I bet it will be ALMOST as good!

  • Reply
    Chris Scheuer
    June 21, 2017 at 4:12 am

    Wow, I love wild blueberries and have picked them in the past but it’s quite tedious and labor intensive. I love that you buy the wild berries frozen. This ice cream looks amazing and is the most gorgeous color. I will definitely try it!

    • Reply
      June 21, 2017 at 6:58 am

      I was revisiting my blueberry picking days while writing this post, Chris, my youngest daughter and I loved to do it when we lived in New Hampshire…and I remembered that when you pick cultivated berries you barely have to touch a cluster of them and they fall into your pail, but with the wilds, like you say, it’s pretty labor intensive, but so worth it 🙂

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