Homemade Blueberry Ice Cream and a Weekly Meal Plan July 22-28, 2012

This is a great summer treat than can be made with either fresh or frozen blueberries.  With an abundance of frozen blueberries in our freezer from our blueberry picking last week, I had to make one of my family’s favorite desserts…ice cream. The sweetness of the blueberries blended together with the creaminess of the ice cream, will quickly become a favorite at your house. 🙂 There is nothing more perfect on a hot day to refresh you like homemade ice cream. Why not serve it along side that yummy blueberry crumb pie you made.

Homemade Blueberry Ice Cream 

Serves: 6

Yields: 1 1/2 quarts


  • 4 1/2 cups fresh or frozen blueberries
  • 2 cups sugar
  • 2 Tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 eggs
  • 2 cups heavy whipping cream
  • 1 cup milk
  1. Place ice cream canister in freezer and freeze overnight. (recommended step the day before)
  2. In a large saucepan over medium heat, bring blueberries, sugar and lemon juice and lemon zest to a boil. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened, about 6-8 minutes.
  3.  Cool slightly. Pour blueberry mixture into a blender and purée until smooth. Pour into a large bowl and cover and refrigerate 3 to 4 hours or overnight.
  4. Once the blueberry mixture is cold you can continue to make the ice cream. In a large bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Pour in cream and milk, whisk to blend.
  5. Cover with plastic wrap. Chill in freezer until very cold about 60 minutes or overnight in fridge.
  6. Start ice cream maker and add the milk mixture. Mix until ice cream has the consistency of soft serve ice cream, about 20 to 25 minutes. In the last 5 minutes of mixing, add the blueberry mixture.
  7. Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.

**Lemon Juice Substitute – If you have a packet of dry unsweetened lemonade drink powder from brands like Kool Aid, then you are in luck, laddies. Just mix a packet of it in 8 oz. of cold water and store it in the fridge in a 12 oz. glass jar with a considerably tight lid. Shake the solution before using it each time and use an equal amount of it to replace lemon juice. 

I didn’t have lemons but I had peach mango flavored Kool Aid on hand so I used a little bit of that. Added some extra flavor and sweetness to the ice cream.

Source: adapted from Food.com

My weekly meal plan and shopping list is completed and posted on our fridge:

Suppers Your Family Will Love

Need ideas for your weekly meal plan? It’s time for another weekly menu.  I enjoy menu planning because of  the simplicity it provides for my life. It enables me to decrease my grocery shopping excursions to twice a month and it allows me to  have more free time to focus on my family and home. For ideas in the weekly meal plan, we’ll be focusing on a variety of family meals. You’ll find the recipes on the weekly meal plan also available on my Recipe Index page with a grocery list included.

Dinner (recipes will post throughout the week)

Sunday: Perfect Barbecued Ribs, Potatoes Au Gratin, Corn and Watermelon Slices

Monday: Hearty Chili Con Carne, Garlic Bread

Tuesday: No-Bake Cheesy Ziti Toss, Caesar salad, Italian Bread

Wednesday: Chicken Vegetable Bake, Biscuits with Garlic Butter

Thursday: Burrito Casserole, Fresh Fruit

Friday: Pizza Night! California Greek Pizza on Homemade Pizza Dough Breadsticks and Salad.

Saturday: Fiesta Rice, Leftover Burrito Casserole, Salad

Free Templates

Weekly Meal Plan and Shopping List

What’s cooking at your house this week?

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About Noel

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who’s passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel’s Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She’s blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family mealtimes back to the table and stay healthy.


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