Bilberry ice cream


A dish of homemade bilberry (wild blueberry) ice cream

If you like making ice cream, I strongly recommend trying some bilberry (wild blueberry) ice cream as it is rich, creamy and full of flavour! It can be made with fresh or frozen bilberries.

Of course, it is not exclusive to Sweden, but as 17% of Sweden is said to be covered with bilberries (wild blueberries), I always think of Sweden whenever I have anything including bilberries! John Duxbury


Recipe summary for bilberry ice cream


• Don’t use cultivated blueberries for this recipe as they don’t have enough flavour and the colour will not be as good.
• If you are using frozen bilberries, defrost them for a couple of hours in the fridge first, but don’t defrost them completely.
• This ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 15 minutes before required.

A plate of freshly baked almond tuiles

• Bilberry ice cream goes really well with mandelflarn (almond tuiles), which are easy to make.


200 g (1 cup) fresh or frozen bilberries
60 g (¼ cup) caster (superfine) sugar
1 tbsp   lemon juice

Ice cream base

1   large egg
90 g (⅜ cup) sugar, preferably raw cane sugar
1 tsp   vanilla sugar, optional
240 ml (1 cup) whipping cream (35 to 40% fat)
120 ml (½ cup) milk


1. Mix the bilberries, caster sugar and lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

2. After 2 hours, prepare the ice cream base by whisking the egg in a mixing bowl until light and fluffy, about 2 minutes.

3. Whisk in the sugars, a little at a time, then continue whisking for another minute until well blended.

4. Pour in the cream and milk and whisk to blend.

5. Drain the juice from the bilberries, add to the ice cream base and stir until thoroughly mixed.

6. Mash the bilberries until puréed and stir into the ice cream base.

7. Pour into an ice cream maker with the paddle running and freeze following the manufacturer’s instructions. Transfer to a tub and keep until required.

Without an ice cream maker

If you’ve not got an ice cream maker, continue whipping after stage 5 for another 3 minutes, then mix the puréed bilberries and transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take about 3 hours.


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