Blueberry Ginger Ice

This image courtesy of Joseph DeLeo

It seems not to matter whether you use fresh or thawed frozen blueberries in this recipe. You can omit the chopped mint if you prefer. For a perfect red, white and blue holiday dessert, serve a scoop of this ice with a scoop of vanilla ice cream and a scoop of raspberry ice.

NotesWhen using herbs, make sure they have not been treated with pesticides. Treat herbs to a light wash in soapy water and rinse very well.




Total Timeunder 4 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentfood processor, ice cream maker


Taste and Texturefruity, light, sweet

Type of Dishdessert, frozen dessert, sorbet


  • 2 cups (500 mL) blueberries 
  • 1 cup (250 mL) Simple Syrup 
  • 2 tbsp (25 mL) grated ginger root 
  • 2 tbsp (25 mL) freshly squeezed lime juice 
  • 1 tbsp (15 mL) finely chopped fresh mint (see Notes) 
  • 1 tbsp (15 mL) freshly squeezed lemon juice 


  1. In a food processor or blender, purée blueberries, syrup, ginger, lime juice, mint and lemon juice until smooth. Transfer to a bowl. Cover and refrigerate until completely cold or overnight.

  2. Stir berry mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

  3. Variation:

  4. Blueberry Ginger Zinfandel Ice: Add ½ cup (125 mL) white Zinfandel wine to mixture before chilling.


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