Blueberry Ice Cream

blueberry ice cream
Easily (and deliciously) add some antioxidant protection to your diet with this tasty treat.


Total time:  01 M 

Servings:  5

Calories:  130


  • 1/4 cup half and half (half milk/half cream)
  • 3 oz. sweetened condensed milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. fresh lemon juice
  • 1 cup frozen blueberries
  • 2 cups whole milk cubes (about 1 tray of frozen milk)

Nutritional Information

  • Serving Size: ½ cup
  • Fat: 4g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 50mg
  • Carbohydrates: 18g
  • Fiber: 1g
  • Sugar: 16g
  • Protein: 3g


  1. Add ingredients to jar in order listed and secure lid.
  2. Select "Ice Cream" cycle.

Note: If your Blendtec doesn’t feature an Ice Cream/Frozen Yogurt button, blend on a Low speed for 15 seconds, then blend on a Medium High speed for 30 seconds. If more blending is required, press pulse several times until desired texture is achieved.


  • Linda

    Making it tonight. Will post review later. Sounds yummy does it store well in plastic containers.

  • Linda

    Making it tonight will post review later. Sounds yummy

  • Blendtec

    Yes it does! Let us know how it turns out :)

  • SweatPea

    What did you use for the half/half and the condensed sweetened milk?

  • Lynne

    I made a NON-DAIRY version with raspberry instead of blueberry. I used one pint of fresh raspberries, 3 dates (pits removed), 10 whole raw cashews and one tray of coconut milk frozen cubes. I put the cubes on top, and pulsed until they were crushed enough to blend. Then I used the 60 second smoothie control 2X (because I was trying to grind up the seeds). Texture was a bit soft (as expected) so I put the ice cream back in the freezer (where it is now). In a half hour, I’ll check the consistency. The color is beautiful – the flavor really lovely. I am looking forward to having a treat later!

Leave a comment

Please note, comments must be approved before they are published