Blueberry Sorbet

This simple blueberry dessert is full of flavor and so soft and creamy. Making ice cream at home is always a delicious treat!

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 4

Churn Time: 10

Total Time: 4 25

Servings: cups

Calories: 154kcal

Author: Michelle

Make a blueberry syrup: Add blueberries, water, sugar, and lemon juice to a heavy saucepan and turn heat to medium. As berries begin to swell, use the back of a fork to smash them.
2 cups blueberries, 2/3 cup sugar, 1/4 cup water, 1 tablespoon lemon juice
Bring mixture to a boil for one minute then reduce to a simmer. Let simmer, stirring periodically, for 5 minutes until mixture thickens slightly and darkens in color. Remove from heat.
In a blender, add milk, cream and blueberry mixture. Blend on high. Strain mixture if needed.
2 1/4 cups whole milk, 1/4 cup heavy cream
Let base cool in fridge for at least 4 hours or overnight. Place chilled based in ice cream maker, and churn 7-10 minutes, until thick.
Pour into storage container and place it into freezer. Let warm up at room temperature for about 10 minutes to make it easier to serve.

You can use rice milk and coconut oil to make this recipe dairy and gluten-free.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.