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eggless blueberry ice cream
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5 from 2 votes

Eggless blueberry ice cream recipe

Beat the heat with this summer treat. Good way to use frozen of fresh berries.
Prep Time12 mins
Cook Time1 hr
Resting time5 hrs
Course: Ice cream
Cuisine: American
Keyword: eggless blueberry ice cream
Servings: 8


  • ice cream maker
  • or hand blender if you do not have ice-cream maker
  • whisk
  • saucepan


For blueberry mix:

  • ½ cup blueberry puree
  • 2 tablespoon sugar

For Cornflour slurry

  • ½ cup full fat cream 
  • 1 teaspoon apple cider vinegar
  • ¼ cup milk 
  • 2 tablespoon cornstarch

For milk and cream base

  • ½ cup sugar
  • 1.5 cup milk
  • 1.5 cup full fat cream
  • 2 tablespoon corn syrup


Blueberry mix

  • Mix sugar and blueberries in a bowl. Let it sit 3-4 hours until the juices come out.
  • Cook the berry mix in a pan and reduce it. Let it cool.
  • Blend the strawberry mix along with lemon juice. Keep it aside.

Cornflour slurry

  • Mix the cream,vinegar,milk and cornflour in a bowl
  • Add the blueberry mix to the the corn flour mix, keep it aside.

Milk and cream base

  • In a pan, add milk, cream and glucose syrup.
  • Add sugar to the above mix. Let it come to a boil on a slow flame.
  • Now, turn off the heat. Add the blueberry corn flour slurry to the pan. Turn on the heat on a low flame. Whisk continuously and let it come to a boil. Turn of the heat.
  • Transfer it to a bowl in an ice bath. Once cool, chill it in the refrigerator for 1 hour. (Optionally, you may add natural food colour, if you want a stronger pin colour.)
  • Add the blueberry cream mix to the ice-cream maker. If you do not have an ice cream maker, see step (without ice cream maker)
  • Remove it from the ice-cream maker when once it has been churned and turned into a soft ice-cream.
  • Transfer it to container and cover it with a baking sheet to avoid any crystals. let it set in the freezer(4-6 hours)

Without ice cream maker

  • If you do not have an ice-cream maker, transfer the chilled ice-cream base to a container and  cover it with a baking sheet. Chill it in a freezer for 1 hour. Using a hand blender,blend the ice-cream base and chill it in the freezer again.Repeat this step once again after on hour.


If you are not able to scoop the ice cream , then let it rest for 5-10 minutes.
Also, do not run the freezer at the coldest/lowest temperature as that will result in a very hard ice cream and it will be difficult to scoop it..