Philly-Style Blueberry Ice Cream

May 16, 2022
1 Ratings
Photo by Bobbi Lin. Food stylist: Samantha Seneviratne. Prop stylist: Amanda Widis.
  • Prep time 5 hours 15 minutes
  • Cook time 15 minutes
  • makes 2 pints
Author Notes

This style of ice cream is known as “Philadelphia Style." What makes it different from other styles is that the base doesn’t contain eggs. My version is loaded with blueberries, and flavored with vanilla bean, which always make blueberries taste even blueberry-er!

Eggless ice creams are known for being a bit icier than typical ice creams, but they also have a delightfully pure flavor. Let the ice cream soften at room temperature for a few minutes to soften it before scooping—even if it did become a bit icy, this should help bring it back to creamy perfection!

Adapted from The Fearless Baker. —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
  • 2 cups (285 grams) blueberries (fresh or frozen, in season or wild bluebs are best!)
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups (350 grams) heavy cream
  • 1 cup (230 grams) whole milk
  1. In a medium saucepan, combine the blueberries and sugar. Scrape the seeds from the vanilla bean and add the seeds and pod to the pan. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low and continue cooking until the blueberries have softened and released their juices, about 10 minutes.
  2. Transfer the blueberry mixture to a blender and puree (vanilla bean and all). Strain the mixture into a large bowl.
  3. Stir in the cream and milk, mixing until uniformly combined. Transfer to the refrigerator to chill overnight.
  4. Transfer the chilled mixture to an ice cream maker and churn according to manufacturer’s instructions until the ice cream is thick and frozen (it should resemble soft serve). Transfer to a storage container, cover tightly, and freeze for at least 4 hours before scooping and serving.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

1 Review

kellyhere June 14, 2022
Perfection! Great recipe -- so easy to make the base, and a great use for frozen berries that I've been wanting to use. It's so good -- the blueberry flavor really comes through and the texture is lovely.