Wild Thistle Kitchen: Lemon Blueberry Ice Cream

Stop what you’re doing and make this ice cream before summer flies by! Although, who am I kidding, it would be perfectly delicious any time of year (you know my thoughts on “ice cream season”– *insert eye-rolling emoji here*). I make and eat ice cream all year long and you should too, but this lemon blueberry ice cream flavor combo is very much a summertime one. It is so creamy, so refreshing, and the blueberry swirl is as beautiful as it is delicious.

Lemon and blueberry is a classic combo. The tart lemon enhances and balances the sweet juicy berries. They just belong together. I am so glad I decided to combine them in an ice cream flavor. I use lemon zest and juice in the ice cream base and an optional few drops of lemon essential oil to really make the flavor pop. It is so good! I really don’t know why lemon ice cream isn’t more of a thing. In case you missed it, I have a lemon curd ice cream recipe too.

Do I Need an Ice Cream Maker for This Recipe?

Yes, you do. This is a classic, custard-based ice cream recipe that will churn to creamy perfection in an ice cream maker. If you want a no-churn option, I do have this blueberry swirl no churn recipe. Just add some lemon zest and juice as you’re whipping the cream if you want the lemon flavor.

This Lemon Blueberry Swirl Ice Cream Uses Just 7 Simple Ingredients:

  • Heavy Cream
  • Half and Half
  • egg yolks
  • sugar
  • lemon zest and juice
  • lemon essential oil (optional but so good)
  • blueberry jam or preserves – I prefer Bonne Maman

Do I Have to Make Jam to Make This Ice Cream?

Nope! I use Bonne Maman Wild Blueberry Preserves for the blueberry swirl. I have sung their praises before and I’ll do it again. See these posts:

This is not sponsored and I am not paid to say that I love the quality and flavor of their products. I just do. And their blueberry preserves are packed with the cutest little whole wild blueberries. Side note: We have a small collection of Bonne Maman jam jars and they are my kids’ favorite drinking glasses. They also make great storage containers for leftovers, dressings, sauces, etc.

I know it is a real issue for some, but I really have zero shame and zero qualms using store-bought jam in my recipes. If you want to make homemade jam, please be my guest.


  • 5 cupsheavy cream
  • 5 cupshalf and half
  • 1 cupsugar
  • 6egg yolks
  • 1 teaspoonkosher salt
  • zest of onelemon – juice reserved
  • 35drops of lemon essential oil
  • Blueberry Preserves

Total Time: 30 Minutes

Yield: 2 Quarts

For full recipe and instructions visit Wild Thistle Kitchen here.




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