If you like ice cream then nothing beats a proper grown-up ice cream with booze! This luxurious blueberry ice cream with bourbon and basil is packed with flavour, super creamy, and such a treat.
Blueberry ice cream with bourbon and basil
I love making ice cream no matter what time of year it is. I’ll pull frozen berries out of the freezer in mid-winter if the urge for the delicious frozen dessert takes over.
However, this is summer and blueberry ice cream is the order of the day. As blueberries are always in the shops this blueberry ice-cream is one that you can make all year round using fresh berries.
Blueberry facts and figures!
These sweet yet tart berries are among the most nutrient-dense berries. Being packed with fibre, vitamin C, vitamin K, manganese and lots of other things with long names that I can’t spell.
Low in calories (yeah!) as they are 85% water. A whole cup of blueberries makes up only 84 calories.
Blueberries are believed to have one of the highest antioxidant levels of all common fruits and vegetables.
They are one of the only foods that are naturally blue in colour.
Blueberries were called ‘star fruits’ by the Native American Indians because of the little star shape formed at the blossom end of the blueberry.
Blueberry ice cream ingredients
- Blueberries (obviously!)
- Maple syrup
- Greek yogurt
- Double cream
- Basil leaves
Do you have to use bourbon? Well if you want to make blueberry ice cream with bourbon and basil, then yes. But if you don’t have bourbon use whisky instead no problem.
However, if you don’t want the booze at all then it is just a blueberry ice cream. Bit boring really!
Can you use frozen blueberries?
Yes, you can. This is a super ice cream to whip up any time you fancy a delightful dessert or frozen treat.
How to make blueberry ice cream
Firstly you want to cook those luscious blueberries in a little water along with the vanilla, bourbon, basil and maple syrup. The berries will pop and release their juices as they cook and soften.
Use a potato masher to squish them down. That’s all your fabulous flavours brought together in one go. Now let that cool completely.
Press the blueberry mixture through a sieve into a bowl and add the cream and Greek yogurt and stir everything well to combine.
Now pop it into the fridge to chill completely before churning in an ice-cream maker following the usual maker’s instructions
How to make no-churn ice cream without a machine
Follow the recipe through all of step one where you are making the blueberry syrup and straining it through the sieve, chilling etc.
Using an electric mixer whip up the cream and Greek yogurt until it forms peaks.
Carefully fold in the blueberry mixture till well combined.
Spoon into freezer-proof box and cover the top with baking parchment or cling film then pop on the lid. Freeze for 4 hours.
How long will blueberry ice cream keep
This ice cream will keep well in the freezer for up to 3 months.
Serve this delicious blueberry ice cream on it’s own or with shortbread biscuits, tuiles etc to dip in there. Good old-fashioned ice cream wafers do a great job too.
Or serve this luxurious grown-up ice cream as part of a fruit sundae dessert. Add whipped cream, some blueberries and raspberries, crushed amaretti biscuits and a drizzle of bourbon on top for good measure. Come on, it would be rude not to!
Looking for more easy and incredible ice cream recipes? Then check these out;
Spiced golden plum ice cream
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Blueberry icecream with bourbon and basil
- ice-cream maker or follow directions above for no churn method
- 350 g blueberries
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp bourbon or whisky (optional)
- 1 tbsp basil leaves chopped
- 4 tbsp water
- 150 ml Greek yogurt
- 150 ml Double cream heavy cream
- Heat the blueberries with vanilla extract, chopped fresh basil, bourbon, maple syrup and water in a small pan and bring to the boil then lower heat and simmer for 10 minutes.
- Squish down the blueberries with a potato masher while they are cooking
- Cool completely and press mixture through a sieve into a bowl
- Add the Greek yogurt and double cream and mix thoroughly then chill completely in fridge
- churn in ice cream maker acording to maker's instructions the freezer for at least 2 hours before serving