Skip to Content

Red, White & Blueberry Ice Cream Recipes

Share

We don’t know about you, but this summer heat is definitely making us want frozen treats more than ever. Whether it be popsicles, ice cream or just frozen berries, we can’t get enough cool, sweet treats. Just in time for the Fourth of July, we’ve created two patriotic ice cream recipes to serve while celebrating with family and friends this weekend (we used our handy Cuisinart 1.5 quart ice cream maker, but you can adapt them to fit any size)!

Red-White-and-Blueberry-Ice-Cream-Recipes_360x360

Strawberry Ice Cream with White Chocolate Chips

Makes about 5 cups (ten ½-cup servings)

  • 1½ cups fresh California Giant Strawberries, hulled
  • ½ cup white chocolate chips
  • ¾ cup whole milk
  • ²∕³ cup granulated sugar
  • pinch salt
  • 1½ cups heavy cream
  • 1½ teaspoons pure vanilla extract

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.

2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices and white chocolate chips. Cover and refrigerate 1 to 2 hours, or overnight.

3. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Blueberry Cheesecake Ice Cream

Makes about 5 cups (ten ½-cup servings)

  • 1 cup fresh California Giant Blueberries
  • ¾ cup cinnamon graham crackers, broken into small pieces
  • 12 ounces cream cheese, room temperature, cut into 2-inch pieces
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ¼ cup Mascarpone cheese, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream, room temperature

1. Mash one cup of blueberries and set aside.

2. Put the cream cheese into the bowl of a stand mixer fitted with the mixing paddle. Mix the cream cheese on medium speed until very smooth. With the mixer running, gradually add the sugar and salt; mix until homogenous. Add the Mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Stir in blueberries and graham crackers. Cover and refrigerate 1 to 2 hours, or overnight.

3. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

(Recipes adapted from Cuisinart Automatic Frozen Yogurt- Ice Cream & Sorbet Maker recipe booklet.)

If you love these ice cream recipes, be on the lookout for our next recipe eBook - Frozen Favorites - filled with more chilly inspiration!

Want more Berry Buzz?

We'll send news and updates right to your inbox.

Get our new Ebook! Berry Sweet Cravings

Dessert recipes to satisfy your sweet tooth including

  • Mixed Berry Galette
  • Raspberry Tiramisu
  • Easy Blueberry Ice Box Cake
  • and more!

Download Now