Blueberry Ice cream

It’s national ice cream month. To celebrate I’ve made homemade blueberry ice cream with a blueberry coulis. Unbelievably easy to make and perfect to cool you down in the heat.

I served with lots of fresh strawberries.

serves 4


300g double cream

300g frozen blueberries

1 teaspoon vanilla extract

50g light brown sugar


100g blueberries

1 dessert spoon lemon juice

1 tablespoon icing sugar

2 tablespoons water


Simply add all your ingredients to the blender and whizz in a food processor.

Transfer to a freezer proof container, a deep cake tin works wonders. Cover and freeze overnight.

Remove from freezer 15 minutes before you need to serve.

For the coulis

Heat all your ingredients for the coulis over a low heat in a pan and simmer gently until the blueberries soften. Whizz the ingredients in a blender or with a stick blender which is easier for smaller quantities and pour over the ice cream.