{"id":34461,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/blueberry-ice-cream\/"},"modified":"2025-02-24T14:22:06","modified_gmt":"2025-02-24T20:22:06","slug":"blueberry-ice-cream","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blueberry-ice-cream\/","title":{"rendered":"Blueberry Ice Cream"},"content":{"rendered":"<p>Depending on where you live, ice cream made with fresh blueberries might be hard to track down. That&#8217;s OK with me because blueberry ice cream can easily be made at home. I like to use freshly picked blueberries in this recipe: the regular, highbush blueberries or the smaller, more intensely flavored wild <a href=\"https:\/\/www.tasteofhome.com\/collection\/regional-berries\/\" data-name=\"www.tasteofhome.com\/collection\/regional-berries\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">regional blueberries<\/a>. And if you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-blueberries\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-blueberries\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freeze blueberries<\/a> to use beyond the summer season, those are perfect for fresh ice cream year-round.<\/p>\n<p>Scoop this indigo-colored blueberry ice cream into a sundae dish or homemade waffle cone, or use it to make phenomenal milkshakes.<\/p>\n<h2>Ingredients for Blueberry Ice Cream<\/h2>\n<ul>\n<li><strong>Blueberries:<\/strong> This recipe works with regular and smaller wild blueberries alike. Choose plump berries that show no shriveling or signs of mold.<\/li>\n<li><strong>Sugar:<\/strong> Simmer granulated sugar with the berries to add sweetness and help draw out the flavor and color of the berries.<\/li>\n<li><strong>Water:<\/strong> A small splash of water in the pan helps loosen the sugar and blueberry mixture as it comes to a boil.<\/li>\n<li><strong>Half-and-half:<\/strong> A blend of half cream and half milk, half-and-half creates the soft, creamy base for this ice cream. For a soft serve-like texture, use heavy cream instead.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the blueberries<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-wash-blueberries\/\" data-name=\"www.tasteofhome.com\/article\/how-to-wash-blueberries\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Wash blueberries<\/a> thoroughly, and pour them into a large saucepan along with the sugar and water. Stir everything together, and bring the mixture to a boil over medium-high heat. Reduce the heat, and simmer the berries for 10 to 15 minutes, until the berries are softened and the sugar has dissolved.<\/p>\n<h3>Step 2: Strain the liquid<\/h3>\n<p class=\"\">Place a fine mesh strainer over a large bowl, and pour in the blueberry sauce. Use the back of a wooden spoon to press the berry pulp to force out all the liquid. Discard the pulp (or see the Variations section below for a way to include it).<\/p>\n<h3>Step 3: Add the cream, and chill<\/h3>\n<p>Let the blueberry liquid cool slightly, then whisk in the half-and-half. Cover the bowl tightly, then let it chill in the refrigerator overnight.<\/p>\n<h3>Step 4: Make the ice cream<\/h3>\n<p>Fill the bowl of your\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/best-ice-cream-makers\/\" data-name=\"www.tasteofhome.com\/collection\/best-ice-cream-makers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ice cream maker<\/a>\u00a0with the blueberry-cream mixture, then freeze it according to the manufacturer&#8217;s directions. Once it&#8217;s frozen, transfer the blueberry ice cream to a freezer-proof container, and cover tightly. Place the ice cream in the freezer for two to four hours, until it&#8217;s firm and scoopable.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0The bowl of the ice cream maker should be filled about two-thirds of the way to allow room for the ice cream to expand as it freezes. If necessary, process the ice cream in batches. Hold the extra blueberry-cream mixture in the fridge between batches.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2117629\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Blueberry-Ice-Cream-TOH-Summer-25_23019_DR_01_29_03b.jpg?fit=700%2C1024\" alt=\"overhead horizontal shot of Blueberry Ice Cream in a clear glass container; A metallic ice cream scoop with a wooden handle is positioned on the side, having just carved out a round scoop of the ice cream; Nearby, a small dish holds additional scoops of the same ice cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Include the blueberry pulp:<\/strong> After straining out the liquid, process the blueberry skins and pulp in a food mill or food processor until smooth. Fold the puree into the ice cream mixture for added flavor.<\/li>\n<li><strong>Add whole blueberries:<\/strong> Near the end of the ice cream maker&#8217;s freezing time, pour in a cup of whole blueberries. Stir gently to mix them in.<\/li>\n<li><strong>Fold in white chocolate chips:<\/strong> Pour in a cup of regular or mini <a href=\"https:\/\/www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-name=\"www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">white chocolate chips<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Blueberry Ice Cream<\/h2>\n<p>Store blueberry ice cream in an airtight container in the freezer for up to three months. Ice crystals and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prevent-freezer-burn\/\" data-name=\"www.tasteofhome.com\/article\/how-to-prevent-freezer-burn\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezer burn<\/a> can ruin the texture of ice cream. To prevent this, press a piece of waxed paper or storage wrap to the surface of the ice cream to keep any air out.<\/p>\n<h2>Blueberry Ice Cream Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2117628\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Blueberry-Ice-Cream-TOH-Summer-25_23019_DR_01_29_04b.jpg?fit=700%2C1024\" alt=\"closeup shot of Blueberry Ice Cream scoop in a clear glass bowl with a silver spoon resting inside the bowl, the bowl is placed over white marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you use frozen blueberries for ice cream?<\/h3>\n<p>Yes! Substitute an equal amount of frozen berries for fresh, and add them right to the pan. There&#8217;s no need to thaw them first. This means you can freeze summer blueberries at their peak and make blueberry ice cream anytime.<\/p>\n<h3>Can you make blueberry ice cream without an ice cream maker?<\/h3>\n<p>To make this ice cream without an ice cream maker, pour the liquid mixture into a shallow metal or glass dish, and cover it with storage wrap. Freeze the mixture for two hours, until it&#8217;s beginning to firm up. Then, use a hand mixer to blend the ice cream and incorporate air. Freeze the ice cream for 30 minutes, then mix it again. Repeat these steps once or twice more, until the ice cream is light and creamy.<\/p>\n<h3>How can you serve blueberry ice cream?<\/h3>\n<p>The simplest way to enjoy blueberry ice cream is to scoop it into a sugar cone or a dish and top it with fresh blueberries. But don&#8217;t stop there! Make a blueberry ice cream sundae with toppings like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-fudge-ice-cream-topping\/\" data-name=\"www.tasteofhome.com\/recipes\/hot-fudge-ice-cream-topping\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hot fudge<\/a>, maple syrup, blueberry sauce or marshmallow creme. Turn it into ice cream sandwiches with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugar-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/sugar-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sugar cookies<\/a>, oatmeal cookies or even mini waffles. You can also make a homemade version of a McFlurry. Let the ice cream soften slightly, then use a mixer to fold in M&#038;M&#8217;s, crushed Oreos or chopped Rolos candies.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. \u2014Alma Mosher, Mohannes, New Brunswick<\/p>\n","protected":false},"author":7061,"featured_media":2117783,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307119,307129,304173,304328,304288,305487,304338,304515,304180,307104,303966,304368,303887,306209,304059,306222,306848,304348,304268,304558,324623,304016,304388,304005,304398,304150,303883,304353],"categories-v2":[308623,310169,310174,309455,308988,308319,308984,308481,259620,310796,308992,308880,309462,310155,308495,308745,308478,312073,308659,312091,309603,309000,259483,308910,309177,308579,308752,308549,308797,309434,308476,309005],"coauthors":[39567],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Blueberry Jelly","post_link":"\/recipes\/blueberry-jelly\/","post_image":"\/wp-content\/uploads\/2024\/09\/Blueberry-Jelly_EXPS_TOHD24_2098_EricKleinberg_7.jpg"},{"post_title":"Blueberry Cream Muffins","post_link":"\/recipes\/blueberry-cream-muffins\/","post_image":"\/wp-content\/uploads\/2025\/02\/Blueberry-Cream-Muffins_EXPS_TOHD24_3189_JenaCarlin_10.jpg"},{"post_title":"Blueberry Cheesecake Ice Cream","post_link":"\/recipes\/blueberry-cheesecake-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/Blueberry-Cheesecake-Ice-Cream_EXPS_TOHD24_21287_KristinaVanni_8.jpg"},{"post_title":"Blueberry Cream Pie","post_link":"\/recipes\/blueberry-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Cream-Pie_EXPS_FT23_1825_ST_1107_13.jpg"},{"post_title":"Raspberry Ice Cream","post_link":"\/recipes\/raspberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/03\/Raspberry-Ice-Cream_EXPS_TOHcom25_8883_MD_P2_02_11_6b.jpg"},{"post_title":"Blueberry Ice Cream Topping","post_link":"\/recipes\/blueberry-ice-cream-topping\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18289_CT10263D46.jpg"},{"post_title":"Cheesecake Ice Cream","post_link":"\/recipes\/cream-cheese-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/03\/Cream-Cheese-Ice-Cream_EXPS_TOHcom25_37247_MD_P2_02_11_11b.jpg"},{"post_title":"Cream Cheese Blueberry Pie","post_link":"\/recipes\/cream-cheese-blueberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cream-Cheese-Blueberry-Pie_EXPS_TOHJJ25_27043_DR_11_28_7b.jpg"},{"post_title":"Creamy Layered Blueberry Ice Pops","post_link":"\/recipes\/creamy-layered-blueberry-ice-pops\/","post_image":"\/wp-content\/uploads\/0001\/01\/Creamy-Layered-Blueberry-Ice-Pops_EXPS_SDAM18_209023_D12_01_4b.jpg"},{"post_title":"Blueberry Fruit Smoothie","post_link":"\/recipes\/blueberry-fruit-smoothie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Blueberry-Fruit-Smoothie_exps27552_RDS2677379B02_15_6bC_RMS.jpg"},{"post_title":"Blueberry Cream Pops","post_link":"\/recipes\/blueberry-cream-pops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Cream-Pops_EXPS_CWMJJ21_192911_B02_14_1b.jpg"},{"post_title":"Blueberry Iced Tea","post_link":"\/recipes\/blueberry-iced-tea\/","post_image":"\/wp-content\/uploads\/2021\/05\/Blueberry-Iced-Tea_EXPS_TOHEDSCODR21_201831_E04_27_2b.jpg"},{"post_title":"Blueberry Cream Dessert","post_link":"\/recipes\/blueberry-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20430_QC10361D19B-1.jpg"},{"post_title":"Raspberry Ice Cream Delight","post_link":"\/recipes\/raspberry-ice-cream-delight\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33194_MT163844D03_16_1b.jpg"},{"post_title":"Blueberry Cobbler","post_link":"\/recipes\/blueberry-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Cobbler_EXPS_SCMZ20_33781_B01_17_6b.jpg"},{"post_title":"Blueberry Shortcake Sundaes","post_link":"\/recipes\/blueberry-shortcake-sundaes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps47206_SD1785603D21B_RMS.jpg"},{"post_title":"Cheesecake Strawberry Ice Cream","post_link":"\/recipes\/cheesecake-strawberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23210_TH10524D27C.jpg"},{"post_title":"Blueberry Cheesecake","post_link":"\/recipes\/blueberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32809_TH1115463D1.jpg"},{"post_title":"Blueberry Pineapple Cream","post_link":"\/recipes\/blueberry-pineapple-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3555_CX1591C47B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOH_SUM25_23019_DR_01_29_02b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/blueberry-ice-cream\/","name":"Blueberry Ice Cream","datePublished":"2018-01-01","dateModified":"2025-02-24","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/EXPS_TOH_SUM25_23019_DR_01_29_02b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"If you churn only one homemade ice cream this summer, it should be this blueberry ice cream. Each scoop has a subtle tart, floral flavor and intense purple hue.","recipeIngredient":["4 cups fresh or frozen blueberries","2 cups sugar","2 tablespoons water","4 cups half-and-half cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the blueberries","text":"Wash blueberries thoroughly, and pour them into a large saucepan along with the sugar and water. Stir everything together, and bring the mixture to a boil over medium-high heat. Reduce the heat, and simmer the berries for 10 to 15 minutes, until the berries are softened and the sugar has dissolved."},{"@type":"HowToStep","name":"Strain the liquid","text":"Place a fine mesh strainer over a large bowl, and pour in the blueberry sauce. Use the back of a wooden spoon to press the berry pulp to force out all the liquid. Discard the pulp (or see the Variations section below for a way to include it)."},{"@type":"HowToStep","name":"Add the cream, and chill","text":"Let the blueberry liquid cool slightly, then whisk in the half-and-half. Cover the bowl tightly, then let it chill in the refrigerator overnight."},{"@type":"HowToStep","name":"Make the ice cream","text":"Fill the bowl of your ice cream maker with the blueberry-cream mixture, then freeze it according to the manufacturer's directions. Once it's frozen, transfer the blueberry ice cream to a freezer-proof container, and cover tightly. Place the ice cream in the freezer for two to four hours, until it's firm and scoopable. Editor's Tip: The bowl of the ice cream maker should be filled about two-thirds of the way to allow room for the ice cream to expand as it freezes. If necessary, process the ice cream in batches. Hold the extra blueberry-cream mixture in the fridge between batches.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Blueberry-Ice-Cream-TOH-Summer-25_23019_DR_01_29_03b.jpg?fit=700,1024"}],"recipeYield":"about 1-3\/4 quarts","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 226 calories","fatContent":"7g fat (5g saturated fat)","cholesterolContent":"34mg cholesterol","sodiumContent":"35mg sodium","carbohydrateContent":"37g carbohydrate (34g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.375,"reviewCount":8,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Blueberry Ice Cream","description":"Check out this video for how to make Blueberry Ice Cream","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/bwCmygXU\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/bwCmygXU-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ReneeMurby994"},"reviewBody":"Wild Blueberries burst with wonderful goodness for the body and soul! This recipe is an all-natural creamy delicious nutritious treat.  Makes me smile! We enjoyed the recipe as is and the next time I will try folding some blueberries in at the end. Try it with a dark chocolate drizzle. MMMmmmm","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cynthia2877"},"reviewBody":"<p>Delicious\u2014with one major modification. I cut the amount of sugar in half. A half recipe, now using 1\/2 c sugar, fit well in my Donvier ice cream maker. After cooking the blueberries I used an immersion blender so no need to strain out solids. Substituted 1 c heavy cream and 1 c skim milk for the half and half. Got raves \u2014 and disappeared. Yum.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"knollbrookcook"},"reviewBody":"Delicious ice cream and you know it is blueberry. It has a strong blueberry flavour.\u00a0I made this with half cream and half 5%. Worked just fine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patrick945"},"reviewBody":"<p>The original recipe for this blueberry ice cream was excessively sweet, making it quite unpalatable for me\u2014I was surprised no one else mentioned this. Despite my initial skepticism, I decided to follow the recipe, hoping for a good result being my first ice cream. Unfortunately, the overpowering sweetness masked the natural flavor of the blueberries. Given that blueberries are naturally sweet, the large amount of added sugar was unnecessary - just as i thought.<\/p><p><\/p><p>However, I made a significant adjustment by reducing the sugar to just 50g, and the result was far more enjoyable. With this modification, the blueberry flavour shines through, and the ice cream is much more balanced and palatable.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lenfinger"},"reviewBody":"Got out the ice cream freezer after over eight years...yikes!...to make this recipe. I don't know how different wild blueberries are from the blueberries I buy at the grocery store, but when I got done straining the cooked berry mixture, it looked to me like I was going to be discarding a lot of wonderful fruit (and vitamins, which are mostly in the skins). So I ran that through the food processor, and whisked it in to the strained mixture with the half and half before refrigerating. The result was a wonderfully deep purple, full-bodied mixture that my husband described as \"delicious!\" A perfect return to my ice cream-making that I'll be making again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeniseFox"},"reviewBody":"I LOVE this recipe.  I used highbush blueberries from my bushes because they have more flavor than the large berries.  I replaced two cups of half and half with whole milk then used two cups of half and half.  I put the cooked berries through my Foley Food Mill then through a strainer but that's the only changes made.  I wanted to hate it because I'm on a diet but it is truly to die for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Remenec"},"reviewBody":"Very creamy and delicious!  The color is gorgeous, too.  It tasted so good on a Belgian waffle cone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hughesr"},"reviewBody":"Way too creamy for me and my family.  I'd make again adding the same amount of milk as cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Blueberry Ice Cream","description":"Check out this video for how to make Blueberry Ice Cream","url":"http:\/\/content.jwplatform.com\/videos\/bwCmygXU-OOHHzDJg.mp4","duration":"1m38s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/67aakqf5trm01n1l3s33dn1o3ub6du18.jpg","advertising":"","jw_id":"bwCmygXU","jw_url":"http:\/\/content.jwplatform.com\/videos\/bwCmygXU-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/bwCmygXU\/poster.jpg?width=720","jw_publish_date":"2021-06-22T00:00:00"},"rms_legacy_id":"23019","romance_copy_dek":"If you churn only one homemade ice cream this summer, it should be this blueberry ice cream. 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