30+ Flavourful & Healthy Cuisinart Blueberry Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

Blueberry ice cream is one of those classic, refreshing desserts that never goes out of style. Whether you’re looking for a sweet treat to cool off on a warm day or simply crave a dessert that bursts with fruity flavor, blueberry ice cream hits all the right notes.

And with a Cuisinart blueberry ice cream maker, you can easily create the creamiest, most flavorful homemade ice cream right in the comfort of your kitchen.

From simple recipes to creative twists that incorporate spices, nuts, and even coconut milk, there’s a blueberry ice cream recipe for everyone.

In this article, we’ve rounded up 30+ irresistible Cuisinart blueberry ice cream maker recipes to inspire your next batch of homemade ice cream.

Whether you’re a beginner or a seasoned pro, these recipes are perfect for making your very own blueberry masterpiece.

30+ Flavourful & Healthy Cuisinart Blueberry Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

With so many amazing Cuisinart blueberry ice cream maker recipes to try, you’ll never run out of options when it comes to making delicious, homemade blueberry ice cream.

From rich and creamy versions to dairy-free and vegan alternatives, these recipes are sure to satisfy your sweet tooth and impress your friends and family.

The best part is that you can customize each recipe to fit your flavor preferences, whether you love adding a swirl of chocolate, a dash of cinnamon, or a refreshing hint of mint.

So grab your Cuisinart ice cream maker, pick your favorite recipe, and start churning—your next favorite dessert is just a few steps away!

Blueberry Cheesecake Ice Cream

A deliciously creamy treat that combines the smoothness of cheesecake with the sweet burst of blueberries. This ice cream is rich, tangy, and indulgent, perfect for those looking for a little extra flavor in their blueberry ice cream.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice

1. In a medium saucepan, combine the blueberries and sugar. Cook over medium heat until the blueberries burst and the mixture thickens slightly, about 5-7 minutes. Let it cool to room temperature.
2. In a separate bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth.
3. Whisk in the heavy cream, whole milk, and lemon juice, then add the blueberry mixture. Blend until fully incorporated.
4. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This blueberry cheesecake ice cream delivers a creamy, tart, and sweet flavor that’s sure to please everyone. It’s an indulgent twist on a classic dessert and makes a perfect end to any meal or a refreshing treat on a hot day.

Blueberry Lavender Honey Ice Cream

This ice cream is a fragrant, sweet, and floral delight. The combination of blueberries, honey, and lavender creates a refined taste that’s both refreshing and luxurious.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 1 tablespoon dried lavender buds
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest

1. In a saucepan, combine the blueberries, honey, and lavender. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 8-10 minutes. Remove from heat and let it cool.
2. Strain the mixture through a fine sieve to remove the lavender buds.
3. In a bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon zest.
4. Stir in the blueberry-honey mixture and blend until smooth.
5. Pour the mixture into the Cuisinart ice cream maker and churn for about 20 minutes, or until it reaches soft-serve consistency.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

This blueberry lavender honey ice cream offers a unique blend of floral and fruity flavors. The lavender adds a sophisticated depth, while the honey and blueberries complement each other perfectly. This is a perfect choice for anyone seeking a gourmet twist on a classic treat.

Blueberry Coconut Ice Cream

A tropical-inspired ice cream with a creamy coconut base and sweet blueberry swirls. This dairy-free treat is perfect for those looking for a lighter, yet still indulgent, frozen dessert.

• 2 cups fresh or frozen blueberries
• 1 can (13.5 oz) coconut milk
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

1. In a saucepan, cook the blueberries with 2 tablespoons of maple syrup over medium heat until the blueberries burst and the mixture thickens, about 5 minutes. Set aside to cool.
2. In a bowl, whisk together the coconut milk, coconut cream, vanilla extract, lemon juice, and the remaining maple syrup until smooth.
3. Gently fold in the cooled blueberry mixture, leaving some blueberry swirls throughout.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. Once churned, transfer the ice cream to a container and freeze for 4-6 hours until fully set.

This blueberry coconut ice cream is a refreshing and tropical treat. The creamy coconut pairs wonderfully with the fresh burst of blueberries, making it the perfect dairy-free option for a deliciously smooth and creamy frozen dessert. Whether you’re vegan or simply looking for a lighter alternative, this ice cream will hit the spot!

Blueberry Mint Ice Cream

A fresh and invigorating treat, this blueberry mint ice cream balances the sweetness of blueberries with a refreshing minty kick. It’s an ideal choice for summer gatherings or a refreshing dessert after a hearty meal.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice

1. In a saucepan, combine the blueberries and sugar. Cook over medium heat until the blueberries burst and release their juices, about 5-7 minutes. Allow it to cool to room temperature.
2. In a bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon juice.
3. Add the chopped mint leaves into the blueberry mixture, letting it steep for 5-10 minutes, then strain to remove the mint.
4. Stir the blueberry mixture into the cream mixture and blend well.
5. Pour the combined mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
6. Transfer the ice cream to a container and freeze for 4 hours or until firm.

This blueberry mint ice cream brings together two classic flavors, creating a dessert that is both refreshing and full of depth. The mint adds a vibrant touch that complements the sweet blueberries, making it a unique and satisfying choice for any occasion.

Blueberry Banana Ice Cream

A creamy, naturally sweetened ice cream that combines the richness of ripe bananas with the tartness of fresh blueberries. This is a simple yet delicious way to enjoy a fruity frozen dessert.

• 1 cup fresh or frozen blueberries
• 2 ripe bananas
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract

1. In a blender, combine the blueberries, bananas, heavy cream, whole milk, honey (or maple syrup), and vanilla extract. Blend until smooth and creamy.
2. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
3. Transfer the ice cream to a container and freeze for 4 hours or until firm.

Blueberry banana ice cream is a great way to enjoy a naturally sweet and creamy dessert with a burst of fruity flavor. The banana’s richness pairs wonderfully with the tangy blueberries, creating a balanced and satisfying frozen treat. This simple recipe is perfect for a quick, healthy indulgence without the need for added sugars or artificial ingredients.

Blueberry Almond Ice Cream

This blueberry almond ice cream is a perfect fusion of fruity sweetness and nutty richness. The creamy almond flavor complements the blueberries, creating a smooth, decadent treat with a crunchy almond garnish.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon almond extract
• 1/4 cup sliced almonds, toasted

1. In a saucepan, combine the blueberries and sugar. Cook over medium heat, stirring occasionally, until the blueberries burst and thicken, about 6-8 minutes. Allow to cool.
2. In a bowl, whisk together the heavy cream, whole milk, and almond extract until fully combined.
3. Stir in the cooled blueberry mixture and blend well.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes, until the ice cream reaches a soft-serve consistency.
5. After churning, gently fold in the toasted almonds and freeze the ice cream for 4-6 hours or until firm.

Blueberry almond ice cream is a delightful combination of creamy and nutty textures with bursts of blueberry flavor. The toasted almonds add a delightful crunch that elevates this treat, making it an indulgent yet refreshing dessert. It’s the perfect balance of flavors and textures, making it a standout for any ice cream lover.

Blueberry Almond Butter Ice Cream

A creamy and rich ice cream that combines the nutty flavor of almond butter with the sweetness of blueberries. This ice cream has a decadent, silky texture, and the almond butter provides a unique, savory depth to the overall flavor profile.

• 2 cups fresh or frozen blueberries
• 1/2 cup almond butter
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

1. In a saucepan, cook the blueberries with 2 tablespoons of honey over medium heat until the blueberries burst and the mixture thickens slightly, about 6-8 minutes. Let it cool.
2. In a separate bowl, whisk together the almond butter, heavy cream, whole milk, remaining honey, vanilla extract, and salt until smooth.
3. Gently fold in the cooled blueberry mixture until well combined.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes, or until it reaches soft-serve consistency.
5. Transfer the ice cream to a container and freeze for 4-6 hours or until fully firm.

This blueberry almond butter ice cream is a deliciously indulgent treat that balances the rich, savory notes of almond butter with the fresh sweetness of blueberries. It’s a perfect option for anyone looking for a more complex, nutty twist on traditional blueberry ice cream. The creamy texture and unique flavor profile make this a standout dessert.

Blueberry Oatmeal Cookie Ice Cream

A fun and flavorful dessert that combines the comforting taste of oatmeal cookies with the refreshing sweetness of blueberries. This ice cream is perfect for those who enjoy dessert with a bit of crunch and a chewy texture.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/2 cup old-fashioned oats, toasted
• 1/4 cup chopped walnuts (optional)

1. In a saucepan, cook the blueberries with the brown sugar and cinnamon over medium heat until the blueberries release their juices and thicken, about 6-8 minutes. Let it cool.
2. In a bowl, whisk together the heavy cream, whole milk, and vanilla extract.
3. Stir in the cooled blueberry mixture until fully combined.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. After churning, fold in the toasted oats and walnuts (if using).
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

Blueberry oatmeal cookie ice cream combines the sweetness of blueberries with the warm, comforting flavors of cinnamon and oats. The toasted oats provide a delightful crunch, while the walnuts add a nutty depth. It’s a fun and satisfying twist on the classic oatmeal cookie, with an unexpected blueberry twist that makes it irresistible.

Blueberry Lemon Sorbet

A refreshing, tangy, and sweet frozen treat, this blueberry lemon sorbet is perfect for those hot summer days when you want something light, fruity, and cooling. It’s a vegan and dairy-free option that’s full of vibrant flavors.

• 3 cups fresh or frozen blueberries
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• Zest of 1 lemon

1. In a saucepan, combine the water and sugar, heating over medium heat until the sugar dissolves completely. Let the syrup cool.
2. In a blender, combine the blueberries, cooled syrup, lemon juice, and lemon zest. Blend until smooth.
3. Strain the mixture through a fine sieve to remove any pulp or seeds.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes, or until it reaches a sorbet consistency.
5. Transfer the sorbet to a container and freeze for 4 hours or until firm.

This blueberry lemon sorbet is a perfectly refreshing dessert with a nice balance of tartness and sweetness. The lemon adds a zesty contrast to the sweet blueberries, making it the ideal treat for anyone who wants something bright, tangy, and dairy-free. It’s light and perfect for cleansing the palate after a big meal.

Blueberry Basil Ice Cream

A unique combination of fresh, fruity blueberries with the aromatic, slightly peppery taste of basil. This ice cream is light, herbal, and sweet, offering a refreshing and unexpected twist on traditional blueberry flavors.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tablespoon fresh basil, chopped
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

1. In a saucepan, combine the blueberries and sugar. Cook over medium heat until the blueberries soften and release their juice, about 6-8 minutes. Remove from heat and stir in the fresh basil. Let it cool.
2. In a bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon juice.
3. Once the blueberry-basil mixture has cooled, strain it through a fine sieve to remove the basil leaves.
4. Combine the blueberry syrup with the cream mixture and blend well.
5. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

This blueberry basil ice cream is a perfect balance of sweet and savory, with the freshness of basil adding a surprising and delightful contrast to the blueberries. It’s an elegant and sophisticated ice cream that will impress those who are looking for a unique, flavorful frozen treat.

Blueberry Coconut Swirl Ice Cream

This creamy and dairy-free ice cream combines the smoothness of coconut milk with the vibrant sweetness of blueberries, creating a tropical-inspired treat that’s perfect for anyone seeking a lighter dessert.

• 2 cups fresh or frozen blueberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 cup unsweetened shredded coconut, toasted

1. In a saucepan, cook the blueberries and sugar over medium heat, stirring occasionally, until the blueberries break down and release their juice, about 6-8 minutes. Let the mixture cool and then strain it through a fine sieve to remove any solids.
2. In a bowl, whisk together the coconut milk, coconut cream, vanilla extract, and lemon juice until smooth.
3. Gently fold the blueberry syrup into the coconut mixture, leaving some streaks for a beautiful swirl effect.
4. Pour the mixture into the Cuisinart ice cream maker and churn for about 20-25 minutes.
5. After churning, fold in the toasted shredded coconut.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

The blueberry coconut swirl ice cream is a tropical delight, offering a creamy, dairy-free option for those looking for a refreshing dessert. The toasted coconut adds an extra crunch that enhances the smoothness of the coconut milk, while the blueberries offer a vibrant and sweet burst of flavor.

Blueberry Pecan Ice Cream

This ice cream brings together the sweetness of blueberries and the nutty richness of toasted pecans, creating a deliciously satisfying dessert. The combination of creamy texture and crunchy pecans makes this a perfect treat for any occasion.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped
• 1 tablespoon lemon juice

1. In a saucepan, combine the blueberries and sugar over medium heat. Cook for about 6-8 minutes, stirring occasionally until the blueberries break down and release their juices. Let it cool.
2. In a bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon juice.
3. Add the cooled blueberry mixture to the cream mixture, blending well.
4. Pour the mixture into the Cuisinart ice cream maker and churn for about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
5. Fold in the toasted pecans after churning.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

Blueberry pecan ice cream offers a perfect mix of creamy, sweet, and crunchy textures. The rich flavor of the toasted pecans complements the tart blueberries, creating a well-balanced dessert that is perfect for anyone craving a little nutty indulgence.

Blueberry Honeycomb Ice Cream

A luscious and creamy treat, this blueberry honeycomb ice cream features sweet, crunchy honeycomb pieces that provide a delightful contrast to the smooth, rich blueberry ice cream base. The honeycomb adds a touch of caramel flavor and extra sweetness.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 cup honeycomb candy, crushed

1. In a saucepan, cook the blueberries with sugar over medium heat until the blueberries break down and thicken, about 6-8 minutes. Allow it to cool completely.
2. In a mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon juice until well combined.
3. Once the blueberry mixture has cooled, mix it into the cream mixture until fully incorporated.
4. Pour the mixture into the Cuisinart ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. Gently fold in the crushed honeycomb candy after churning.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until fully firm.

This blueberry honeycomb ice cream provides a perfect balance of sweet blueberry flavor and crunchy honeycomb pieces, adding a fun texture to every bite. The honeycomb candy melts in your mouth, creating a delightful caramelized taste that pairs beautifully with the rich, smooth blueberry base. It’s an indulgent and unique dessert for those who love sweet and crunchy combinations.

Blueberry Cheesecake Ice Cream

Combining the creamy richness of cheesecake with the vibrant flavor of fresh blueberries, this ice cream mimics the classic dessert in frozen form. The result is a smooth, decadent treat that captures the essence of blueberry cheesecake.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 cup graham cracker crumbs

1. In a saucepan, cook the blueberries with sugar over medium heat until the blueberries release their juices and the mixture thickens, about 6-8 minutes. Let it cool completely.
2. In a mixing bowl, whisk together the heavy cream, whole milk, cream cheese, vanilla extract, and lemon juice until smooth.
3. Once the blueberry mixture has cooled, stir it into the cream mixture until well combined.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. After churning, gently fold in the graham cracker crumbs for a touch of crunch.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

This blueberry cheesecake ice cream brings the beloved flavors of a classic dessert into a frozen delight. The creamy cheesecake base provides rich, velvety texture, while the fresh blueberries offer a burst of fruity sweetness. The addition of graham cracker crumbs adds a delightful crunch, making each bite even more indulgent.

Blueberry Chocolate Chunk Ice Cream

A perfect marriage of rich chocolate and tangy blueberries, this ice cream offers chunks of smooth, melted chocolate intertwined with bursts of sweet, juicy blueberries. The creamy base is an irresistible treat for chocolate and berry lovers alike.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chunks
• 1 tablespoon lemon juice

1. In a saucepan, combine the blueberries and sugar over medium heat, cooking until the blueberries break down and release their juice, about 6-8 minutes. Let it cool to room temperature.
2. In a bowl, whisk together the heavy cream, whole milk, vanilla extract, salt, and lemon juice.
3. Once the blueberry mixture has cooled, mix it into the cream mixture and stir until well incorporated.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. After churning, fold in the chocolate chunks.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

Blueberry chocolate chunk ice cream is an irresistible combination of rich, creamy chocolate and tangy blueberries. The dark chocolate chunks add a delightful contrast to the sweet blueberries, making this ice cream the perfect dessert for any occasion. The creamy base is smooth, with little pockets of chocolate and bursts of blueberry in every bite—truly a chocolate-lover’s dream.

Blueberry Almond Crunch Ice Cream

This ice cream offers a delightful combination of smooth blueberry flavor, crunchy almonds, and a touch of sweetness. The addition of toasted almonds adds a satisfying texture, making this a perfect dessert for those who love a little crunch in their frozen treats.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup toasted almonds, chopped

1. In a saucepan, cook the blueberries and sugar over medium heat until the blueberries soften and release their juices, about 6-8 minutes. Let the mixture cool completely.
2. In a mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon juice.
3. Add the cooled blueberry mixture to the cream mixture and stir to combine.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. Once the ice cream has reached a soft-serve consistency, gently fold in the toasted almonds.
6. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

This blueberry almond crunch ice cream is a perfect balance of creamy and crunchy textures, with the sweet blueberries and the nutty almonds playing off each other beautifully. The toasted almonds add an extra layer of flavor, giving this ice cream a satisfying finish that pairs wonderfully with the smooth, rich base.

Blueberry Mint Ice Cream

This refreshing blueberry mint ice cream is perfect for a summer treat. The cool, crisp mint balances out the sweetness of the blueberries, creating a fresh and invigorating dessert that’s both fruity and herbaceous.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh mint leaves, finely chopped
• 1 tablespoon lemon juice

1. In a saucepan, cook the blueberries with sugar over medium heat until they break down and release their juices, about 6-8 minutes. Let the mixture cool.
2. In a bowl, whisk together the heavy cream, whole milk, vanilla extract, mint leaves, and lemon juice.
3. Once the blueberry mixture has cooled, strain it through a fine sieve to remove any solid bits and then stir it into the cream mixture.
4. Pour the mixture into the Cuisinart ice cream maker and churn for about 20-25 minutes.
5. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

The blueberry mint ice cream is light and refreshing, making it an ideal summer dessert. The mint provides a cool contrast to the sweet blueberries, while the lemon juice enhances the fruitiness. It’s a great choice for anyone looking for a refreshing, herb-infused ice cream that’s full of vibrant flavors.

Blueberry Buttermilk Ice Cream

This tangy and creamy blueberry buttermilk ice cream combines the tartness of buttermilk with the sweet, fruity blueberries, creating a unique and complex flavor profile. The slight tang from the buttermilk is a perfect contrast to the sweetness of the blueberries, making it an unforgettable treat.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

1. In a saucepan, cook the blueberries and sugar over medium heat until the blueberries break down and release their juice, about 6-8 minutes. Let the mixture cool completely.
2. In a bowl, whisk together the heavy cream, buttermilk, vanilla extract, and lemon juice.
3. Once the blueberry mixture has cooled, add it to the cream mixture and stir to combine.
4. Pour the mixture into the Cuisinart ice cream maker and churn for about 20-25 minutes.
5. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

This blueberry buttermilk ice cream is a deliciously tangy treat with a smooth, creamy base. The buttermilk adds a lovely richness and a touch of tartness that contrasts perfectly with the blueberries’ natural sweetness. It’s a unique, flavorful twist on classic blueberry ice cream.

Blueberry Coconut Milk Ice Cream

This dairy-free blueberry coconut milk ice cream is perfect for those looking for a lighter, vegan-friendly dessert. The coconut milk provides a creamy texture, while the blueberries add a burst of fruity sweetness, making this a refreshing treat.

• 2 cups fresh or frozen blueberries
• 1 can (13.5 oz) coconut milk (full fat)
• 1/2 cup sugar or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

1. In a saucepan, combine the blueberries and sugar (or maple syrup) and cook over medium heat until the blueberries break down and release their juices, about 6-8 minutes. Let it cool completely.
2. In a bowl, whisk together the coconut milk, vanilla extract, lemon juice, and salt.
3. Once the blueberry mixture has cooled, strain it through a fine sieve to remove any solid bits, and stir it into the coconut milk mixture.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

This blueberry coconut milk ice cream is creamy and refreshing, offering the perfect balance of tropical coconut and sweet blueberries. It’s an ideal option for those following a vegan diet or simply looking to try something different, and it will leave you feeling satisfied without any dairy.

Blueberry Cinnamon Swirl Ice Cream

A delightful twist on classic blueberry ice cream, this recipe incorporates a warm cinnamon swirl that adds depth and richness to the otherwise sweet and fruity flavor of the blueberries. It’s the perfect balance of flavors that will satisfy both your sweet and spice cravings.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup brown sugar (for the cinnamon swirl)

1. In a saucepan, cook the blueberries with sugar over medium heat until the blueberries break down and become syrupy, about 6-8 minutes. Let it cool completely.
2. In a separate bowl, whisk together the heavy cream, whole milk, vanilla extract, cinnamon, and lemon juice until well combined.
3. Add the cooled blueberry mixture to the cream mixture and stir until combined.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. In a small pan, melt the brown sugar over low heat to create the cinnamon swirl. Allow it to cool before swirling it into the ice cream after churning.
6. Transfer the ice cream to a container, swirl the cinnamon syrup, and freeze for 4-6 hours or until firm.

This blueberry cinnamon swirl ice cream is a comforting and flavorful twist on the classic. The spicy, warm cinnamon pairs beautifully with the cool, sweet blueberries, creating a balance of flavors that will delight your taste buds. It’s a perfect treat for those who love a little spice with their sweetness.

Blueberry Lemonade Ice Cream

Inspired by the refreshing taste of a cold glass of lemonade on a hot day, this blueberry lemonade ice cream is both tart and sweet, with a zesty lemon flavor paired with the sweet, vibrant taste of blueberries. It’s a bright and refreshing dessert that’s perfect for summer.

• 2 cups fresh or frozen blueberries
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• Zest of one lemon
• 1/2 teaspoon vanilla extract

1. In a saucepan, cook the blueberries with sugar over medium heat until they release their juices and soften, about 6-8 minutes. Let it cool completely.
2. In a bowl, whisk together the heavy cream, whole milk, lemon juice, lemon zest, and vanilla extract.
3. Once the blueberry mixture has cooled, strain it through a fine sieve to remove solid bits, and stir it into the cream mixture.
4. Pour the mixture into the Cuisinart ice cream maker and churn for 20-25 minutes.
5. Transfer the ice cream to a container and freeze for 4-6 hours or until firm.

The blueberry lemonade ice cream is a wonderfully refreshing treat with a perfect blend of sweet and tangy flavors. The tart lemon and juicy blueberries together offer a light and crisp finish that’s ideal for hot summer days. This ice cream is both vibrant and cooling, making it a must-try when you’re craving something bright and fruity.

Note: More recipes are coming soon!