This is a variation on a few recipes. I had lemon cake with fresh blueberries for my wedding and have been looking to recreate the taste in ice cream ever since.

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Recipe Summary

prep:
10 mins
additional:
45 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.

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  • Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.

  • Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.

Cook's Note:

Feel free to adjust ingredients, such as milk types, or cream and half-and-half to your personal liking.

I use a high-speed blender for the whole recipe and an electric ice cream maker to continuously mix it as it sets.

Nutrition Facts

316 calories; protein 3.3g; carbohydrates 30.1g; fat 20.9g; cholesterol 73mg; sodium 191.3mg. Full Nutrition
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