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.


  • NoName

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

  • Dave

    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.

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