White Chocolate Blueberry Ice Cream

The other day I got a call from one of the preschools we had applied our daughters to. I figured they were just calling to ask us if we wanted to keep the girls on the waiting list. But, turns out, I was wrong. They were actually calling to tell us that there would be a space available for our 2 ½ year old in the fall. I told them that I’d have to talk it over with my husband first but that we’d let them know.

At first I was like HOORAY! But then reality set in. 3-year-olds have to be fully potty trained to attend preschool. Our youngest hasn’t even started to tell us when she has to go to the bathroom.

Part of me was completely crushed that she wouldn’t be able to go. I know it’s possible that we could potty train her within four months but I also know that forcing her when she’s not ready is not a good thing either. We tried to do that with our older daughter and it made her want to stop going to the bathroom altogether.

The other part of me, the super selfish part, is kind of glad that she isn’t potty trained yet. I’ll get to spend a little more time with her before she goes to school. A little more time to dance around the living room after breakfast. A little more time to build block castles.  A little more time to pretend to be Ninja Turtles. A little more time to read stories before a nap. A little more time for me to figure out a way to stop time completely so she can be my little girl for just a bit longer.

I’m going to be such a blubbering mess when they both go to Kindergarten.

White Chocolate Blueberry Ice Cream

Yield: About 1 quart


  • For blueberry sauce
  • 1 pint blueberries
  • ¼ cup water
  • 1 tablespoon granulated sugar
  • ¾ teaspoon vanilla
  • ¼ teaspoon lemon juice
  • For ice cream
  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ¾ cup granulated sugar
  • 1 cup heavy cream, chilled
  • 1 cup milk, chilled
  • 1 teaspoon pure vanilla extract
  • ½ cup white chocolate chips, melted and cooled
  • ¼ cup blueberry sauce


    For blueberry sauce:
  1. Take half of the blueberries, mash them until desired consistency and set aside.
  2. Heat water and sugar over medium high heat, stirring occasionally until sugar has completely dissolved. Add all blueberries, vanilla and lemon juice.
  3. Reduce heat to medium low and cook for about 3 minutes, stirring occasionally. Remove from heat and let cool before serving.
  4. For ice cream:
  5. Whisk eggs in a large bowl for a minute or two, until light and fluffy.
  6. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  7. Stir in heavy cream, milk, pure vanilla extract, and salt.
  8. Pour 1 cup of the cream mixture in a medium bowl. Slowly add melted chocolate and whisk to combine. Pour chocolate mixture back into the cream mixture. Stir to combine.
  9. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions..
  10. Transfer to ice cream container, alternately layering ice cream and blueberry sauce. Freeze for at least 4 hours before serving.

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