In an attempt to cling onto the last bit of summer I made this vibrant blueberry ice cream. The cinnamon is so mild you can hardly detect it, but its flavour somehow enhances the blueberry. Maple syrup also works well with blueberries, so I was rather thrilled with how this ice cream recipe worked out.

blueberry-ice cream

Summer started late, and when it did, it hit us with a few scorching hot months at the beginning of the year. Just when you think you can’t take it anymore, you know that autumn is around the corner, and a time when the weather is at its best in the Western Cape. It’s by far my favourite season. I love the soft gentle light, the cooler evenings and the leaves turning gold on the vineyards. It’s a relief to say good-bye to the heat and start bracing oneself for the coming cold and rain, and of course, all the delicious comforting food that comes with that.


Easter, no matter what the date, is normally the turning point for us, but sadly we seemed to have skipped straight into winter this year. This recipe reminds me of summer, even for a short while, and for all those in the Northern hemisphere ushering in spring, this one is especially for you.

blueberry-ice cream


blueberry ice cream with maple and cinnamon


  • 2 cups fresh blueberries
  • ¼ cup maple syrup
  • juice of ½ lemon
  • 1t cinnamon
  • 2 eggs (free range)
  • 1/2 cup sugar
  • 1 cup milk
  • 2 cups cream, heavy or whipping


  1. Put the blueberries, maple syrup, lemon juice and cinnamon into a bowl and gently squash the fruit until the flesh of the berries are broken and the juice starts coming out. Cover and store in the fridge for at least 2 hours or over night.
  2. When you are ready to make the ice cream, remove the chilled fruit mix, and blend with a hand held blender until it is as smooth as it will go. You will find that not all the blueberry skin breaks down, and this is ok.
  3. Beat the eggs and sugar until light and fluffy, about 3 minutes.
  4. Add the milk and cream and briefly beat.
  5. Stir in the fruit mix and process through an ice cream maker until ready according to the manufacturer’s instruction.
  6. Transfer it into a freezer proof container and freeze until it hardens a bit more and is ready to use.

Keywords: blueberry, ice cream, maple, cinnamon



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  1. This looks delicious. The combination of blueberries, maple syrup and cinnamon sounds heavenly and must indeed be fantastic when combined. Summer has just started here, so a perfect recipe for the upcoming months!

  2. Look at that colour!! That’s just gorgeous! Beautiful pics as always!! Look at the irony.. I live in India and the summers are scorching out here while the winters are tropical and beautiful.. so while you are trying to hang onto summer, I cant stop whining that summer is here!!

  3. Spring is just starting in my corner of the world, and blueberries are just starting to show up in store. The first day it’s warm enough for ice cream, THIS is the recipe I will make!

  4. Even as you are grabbing onto the last bit of summer…I am gladly welcoming spring and cannot wait to eat ice cream daily. Blueberries and maple…one of my fav combo’s so I am dying to make this! Thanks for the recipe!

  5. I adore blueberries and this sounds gorgeous! We are enjoying our start of spring and I know that this will be a winner with my family during those warm & sunny days ahead. Looking forward to trying this out at the weekend. Thank you!

  6. Hi Sam i took your fantastic recipe and adapted so i could do it for Pesach and it came out perfectly.
    Alan Bender

  7. such an easy way to make ice cream! i’ve been done it before but use another recipe and i always wonder why my ice cream is not like branded ones. so, im gonna try yours, wish me luck!

  8. Becky Teeters

    I love this recipe! I also love the ice cream scooper. Where is that from?

  9. Sam

    HI Becky I bought it a t flea market, I think it is quite vintage. #luckyfind

  10. This was wonderful, blueberries in Texas are just starting to be available, fresh picked!
    Will be in your corner of the world in October and hope to purchase some of your rooibos tea to make a few of your recipes.

  11. This looks absolutely divine! My concern is the raw egg – can you reassure me that this will be okay to consume?

  12. Sam

    I use raw egg in my creamy ice creams, and if fresh it is fine. I am alive to this day is is everyone who ever ate them. ben & jerries and Haagen Dazs recipes are based on raw egg formulas. If you are not comforatble eating them rather choose a cooked egg recipe.

  13. Thanks so much for the quick reply! I’ve taken my dipping finger to many cake and cookie batters and I’ve never had an issue! 🙂 I’ll be making this soon.

  14. Cheryl Bloomfield

    How can this recipe be converted to a one gallon ice cream machine?

  15. Sam

    HI Cheryl, you could make a smaller quantity ice cream in your larger gallon machine, otherwise perhaps double it? really not sure what your machine is.

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