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Special Diets:
Seasons & Holidays:
blueberry ice cream

Blueberry Ice Cream

Posted on

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.

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

    Linda on

  • Making it tonight will post review later. Sounds yummy

    Linda on

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

    Blendtec on

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

    SweatPea on

  • 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!

    Lynne on

  • She mentioned it was non-dairy _

    Oyinkan Familoni on

  • I’m curious too?

    Kimm Corser on

  • I tried this tonight. It was pretty good. Not very sweet which I like but I think next time I make it I will put more cream in it than just half and half. It tasted more milk thank cream. The ice cream is a bit too thick to blend. I will have to use a spoon to stir all the milk cubes in.

    Harng Shen on

  • I’m a little late responding on this, but the half-and-half was replaced with the cashews, which, when blended with the coconut milk, make a thick, rich creamy concoction. The sweetness was provided by the dates, which also thicken things up a bit.

    FireStorm Weaver Bladewing on

  • It is not very sweet. I added about three tablespoons of Agave Syrup and three large fresh strawberries and it made it much better. On a scale of 1 to 10 I would rate this as a 5 ten being the best.

    Arthur Whittaker on

  • Great recipe, although the flavor can be dull and milk cubes can’t freeze easy.

    NoName on

  • If you make it and eat it right away… maybe okay. Actually, when I made it and ate it right away, it was a little gritty. Meaning, it wasn’t smooth like real ice cream. Also, since I am alone, I saved some for later (and now eating). It was a complete ice block. Not like real ice cream. if you make this, probably need to use more cream than milk as the milk freezes like an ice cube.

    Dave on

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