Why You’ll Love This Recipe

Fresh & Fruity: The blueberries add a natural sweetness and slight tartness that balances the rich chocolate.
Creamy Texture: The custard-style ice cream is smooth, creamy, and melts perfectly in your mouth.
Chocolatey Goodness: The chunks of dark chocolate throughout add a satisfying crunch and extra depth of flavor.

Ingredients

(Tip: Full ingredient list and measurements are in the recipe card below.)

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Blueberry Mixture:

1 1/2 cups fresh blueberries (or frozen, thawed)
1/4 cup sugar
1 tablespoon lemon juice

For the Chocolate Chunks:

3/4 cup dark chocolate or semi-sweet chocolate, chopped into small chunks

Directions

1. Make the Blueberry Mixture:

In a small saucepan, combine the blueberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5-7 minutes.
Use a fork or potato masher to gently mash the blueberries, and cook for another 2-3 minutes to thicken the mixture.
Remove from heat and let it cool completely. You can also blend it for a smoother texture if you prefer.

2. Prepare the Ice Cream Base:

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm (but not boiling).
In a separate bowl, whisk the egg yolks until smooth. Gradually add a little bit of the warm cream mixture to the yolks to temper them, whisking constantly to prevent curdling.
Slowly pour the tempered egg yolks back into the saucepan with the rest of the cream mixture, whisking constantly.
Continue to cook over medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Don’t let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt.

3. Combine the Blueberry Mixture:

Once both the blueberry mixture and ice cream base have cooled to room temperature, stir the blueberry mixture into the ice cream base. Mix well.

4. Chill the Mixture:

For the best texture, chill the ice cream mixture in the fridge for 2-3 hours, or until it’s completely cool.

5. Churn the Ice Cream:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
When the ice cream is almost done churning, gently fold in the chocolate chunks.

6. Freeze:

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

7. Serve:

Scoop and serve your Blueberry Chocolate Chunk Ice Cream on a cone or in a bowl. Enjoy this creamy, fruity, chocolatey treat!

Servings and Timing

Serves: 6-8
Prep time: 20 minutes (excluding cooling and chilling time)
Chill time: 2-3 hours (for the mixture)
Freeze time: 4+ hours (after churning)
Total time: 6-7 hours (including all steps)

Variations

Add More Fruit: You can add strawberries, raspberries, or blackberries for a mixed berry ice cream.
Nutty Version: Add chopped nuts (such as almonds or walnuts) to the ice cream for extra texture and flavor.
Vegan Version: Substitute the heavy cream and milk with coconut cream and almond milk. Use a plant-based egg substitute, such as cornstarch or a thickening agent like agar-agar.
Swirl: For an extra swirl of flavor, add a swirl of caramel, peanut butter, or more blueberry sauce as you churn the ice cream.

Storage and Reheating

Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, allow it to soften for a few minutes before serving.
Reheating: This is an ice cream, so no reheating necessary! Let it sit out for a few minutes if you need it to soften before scooping.

FAQs

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work great in this recipe. Just thaw and mash them before mixing with the sugar and lemon juice.

Can I make this without an ice cream maker?

Yes! If you don’t have an ice cream maker, pour the chilled mixture into a shallow pan and freeze it. Every 30 minutes, stir the mixture with a fork to break up the ice crystals until it reaches the desired texture.

Can I use milk instead of heavy cream?

Using milk instead of heavy cream will result in a lighter, less creamy ice cream. If you want a richer, creamier texture, heavy cream is the best option.

Can I add other mix-ins to the ice cream?

Definitely! You can mix in other ingredients like chocolate chips, crushed cookies, or even a ribbon of fruit puree.

Conclusion

This Blueberry Chocolate Chunk Ice Cream is the perfect balance of fruity and chocolaty goodness in a creamy, homemade ice cream. It’s a fun twist on traditional fruit ice cream, with chunks of rich chocolate and fresh blueberry flavor in every bite. With a few simple ingredients and an ice cream maker, you’ll have a sweet treat that’s perfect for any occasion!