A sweet and tasty summer treat. This warm-weather Blueberry Ice Cream dessert features native blueberries, and is the perfect snack to ring in the warmer weather.
This recipe relies on the KitchenAid Stand Mixer attachment to make the magic happen. You could use any ice cream maker, but this recipe was only tried in this machine so I cannot make any guarantees. However, you could always just freeze the batter for an icier dessert that is less elastic.
Using fresh blueberries that are then frozen provides a sweet, and delicious flavor. I am sure you could use frozen blueberries but they might be tart.
Make sure your KitchenAid stand mixer attachment is frozen for at least 24 hours before trying this recipe. If the bowl is not frozen it will not create the consistency needed.
This frozen recipe has a icier consistency and is not an rich and creamy as store-bought varieties.
Store in a freezer-safe container until it is your desired hardness.
Wash, and pat dry fresh blueberries.
Scatter them on a baking sheet and freeze until frozen- about 2 hours.
Place berries in a bag and mark the cup size/weight for future reference.
Your family should really enjoy this homemade blueberry ice cream because it is so creamy, and delicious! Plus making it in the KitchenAid made it a breeze!
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