Lemon Blueberry Shortbread Ice Cream

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 1 1/2 quarts
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 9 hours 40 minutes, including chilling and freezing

Quick Ingredients

Lemon custard: 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 5 large egg yolks, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, 1/8 teaspoon fine sea salt
Blueberry compote: 2 cups blueberries, 1/3 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon cornstarch, 1 tablespoon water, 1/8 teaspoon fine sea salt
Shortbread chunks: 1 cup all-purpose flour, 1/4 cup powdered sugar, 1/2 cup unsalted butter, 1/2 teaspoon vanilla extract, 1/4 teaspoon fine sea salt

Do This

1. Bake the shortbread at 325°F for 18 to 20 minutes, cool completely, then break into 1/2-inch chunks and freeze.
2. Simmer blueberries, sugar, lemon juice, and salt for 6 minutes; thicken with cornstarch slurry, then chill.
3. Heat cream, milk, lemon zest, salt, and part of the sugar to steaming, about 160°F.
4. Whisk egg yolks with remaining sugar, temper with hot cream, then cook the custard to 170°F to 175°F.
5. Strain the custard, stir in vanilla and lemon juice, cool in an ice bath, then chill at least 4 hours.
6. Churn in an ice cream maker for 20 to 25 minutes, until thick like soft serve.
7. Layer with blueberry compote and shortbread chunks, then freeze for at least 4 hours before scooping.

Why You’ll Love This Recipe

Bright and creamy: Fresh lemon juice and zest cut through the richness of the custard base beautifully.
Sweet-tart blueberry ribbons: The compote adds jewel-toned swirls and a jammy burst in every scoop.
Buttery cookie crunch: Homemade shortbread chunks make the ice cream feel bakery-worthy and extra special.
Make-ahead friendly: Each component can be prepared in advance, making this a wonderful dessert for entertaining.

Grocery List

Produce: 3 to 4 lemons, 2 cups fresh or frozen blueberries
Dairy: 2 cups heavy cream, 1 cup whole milk, 5 large egg yolks, 1/2 cup unsalted butter
Pantry: Granulated sugar, powdered sugar, all-purpose flour, cornstarch, vanilla extract, fine sea salt

Full Ingredients

For the Buttery Shortbread Chunks

1 cup all-purpose flour, spooned and leveled
1/4 cup powdered sugar
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, softened to cool room temperature
1/2 teaspoon vanilla extract

For the Blueberry Compote

2 cups fresh or frozen blueberries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon fine sea salt
1 teaspoon cornstarch
1 tablespoon cold water

For the Lemon Custard Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided
1 tablespoon finely grated lemon zest, from about 2 lemons
1/8 teaspoon fine sea salt
5 large egg yolks
1 teaspoon vanilla extract
1/4 cup fresh lemon juice, strained

Equipment

Ice cream maker with a fully frozen bowl, if using a freezer-bowl style machine
Medium saucepan
Whisk
Fine-mesh strainer
Instant-read thermometer
8-inch square baking pan
Parchment paper
Shallow freezer-safe container with lid

Lemon Blueberry Shortbread Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Bake the shortbread

Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving a little overhang so the shortbread is easy to lift out later. In a medium bowl, stir together 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon fine sea salt. Add 1/2 cup softened unsalted butter and 1/2 teaspoon vanilla extract, then mix with a fork or sturdy spatula until a soft, crumbly dough forms.

Press the dough evenly into the prepared pan. Bake for 18 to 20 minutes, until the edges are lightly golden and the center looks set but still pale. Cool completely in the pan, about 30 minutes. Lift out the shortbread and break or cut it into 1/2-inch chunks. Place the chunks on a plate or small tray and freeze them while you prepare the rest of the recipe. Cold cookie chunks hold their shape better when folded into the ice cream.

Step 2: Make the blueberry compote

In a small saucepan, combine 2 cups blueberries, 1/3 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1/8 teaspoon fine sea salt. Cook over medium heat for 5 to 6 minutes, stirring often, until the berries release their juices and some begin to burst.

In a small cup, stir together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth. Pour the slurry into the bubbling blueberries and cook for 1 to 2 minutes more, stirring constantly, until the compote looks glossy and slightly thickened. Remove from the heat. Transfer to a bowl, let cool for 20 minutes, then refrigerate until fully chilled. The compote should be cold before layering so it does not melt the churned ice cream.

Step 3: Warm and infuse the lemon cream

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup of the granulated sugar, 1 tablespoon finely grated lemon zest, and 1/8 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is steaming and reaches about 160°F. Do not let it boil.

Remove the pan from the heat and let the lemon zest steep in the warm cream for 10 minutes. This gives the custard a bright, fragrant lemon flavor without relying only on lemon juice.

Step 4: Temper the egg yolks

In a medium heatproof bowl, whisk 5 large egg yolks with the remaining 1/4 cup granulated sugar for about 1 minute, until the mixture is slightly thickened and lighter in color. Slowly ladle about 1 cup of the warm cream mixture into the yolks while whisking constantly. This gentle warming step helps prevent scrambled eggs in the custard.

Pour the warmed yolk mixture back into the saucepan with the remaining cream mixture, whisking as you pour.

Step 5: Cook the custard

Place the saucepan over medium-low heat. Cook the custard, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until it reaches 170°F to 175°F. This usually takes 5 to 8 minutes. The custard should lightly coat the back of a spoon; if you drag a finger through the coating, the line should stay clear.

Do not allow the custard to boil. If it begins to steam aggressively or you see bubbles around the edges, lower the heat right away.

Step 6: Strain, flavor, and chill the custard

Set a fine-mesh strainer over a clean bowl and pour the custard through it to remove the lemon zest and any tiny cooked egg bits. Stir in 1 teaspoon vanilla extract and 1/4 cup strained fresh lemon juice. The lemon juice is added after cooking to keep the flavor fresh and to reduce the chance of curdling.

Place the bowl in a larger bowl filled with ice water. Stir the custard occasionally for 15 to 20 minutes, until it cools to about room temperature. Cover the surface directly with parchment paper or plastic wrap, then refrigerate for at least 4 hours, or until the base is very cold, ideally below 40°F. For the smoothest texture, chill overnight.

Step 7: Churn the lemon ice cream

Pour the chilled lemon custard into your ice cream maker and churn according to the manufacturer’s instructions. Most machines will take 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve.

Keep the chilled blueberry compote and frozen shortbread chunks nearby, but do not add them too early. Adding them at the end keeps the blueberry swirl distinct and helps the shortbread stay in noticeable buttery pieces.

Step 8: Layer with blueberry compote and shortbread

Spoon about one-third of the churned lemon ice cream into a chilled freezer-safe container. Dollop one-third of the blueberry compote over the top, then sprinkle with one-third of the shortbread chunks. Repeat the layers two more times. Use a butter knife or skewer to gently swirl the layers just 2 or 3 times. Avoid overmixing, or the ice cream will turn purple instead of having pretty blueberry ribbons.

Press a piece of parchment paper directly onto the surface, cover tightly with a lid, and freeze at 0°F for at least 4 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 10 minutes before serving for the creamiest texture.

Pro Tips

Use fresh lemon zest: Zest the lemons before juicing them, and avoid the bitter white pith underneath the yellow peel.
Chill everything thoroughly: A very cold custard base churns faster and creates smaller ice crystals, which means smoother ice cream.
Freeze the shortbread chunks first: This helps them stay in defined pieces instead of crumbling into the ice cream.
Keep the compote thick but spoonable: If it is too watery, it can make icy pockets; if it becomes too thick, stir in 1 teaspoon water at a time after chilling.
Layer instead of stirring: For bakery-style ribbons of blueberry, layer the compote into the container rather than mixing it directly into the churned base.

Variations

Lemon blueberry cheesecake ice cream: Beat 4 ounces softened cream cheese into the warm strained custard before chilling, then proceed as written.
Triple berry shortbread ice cream: Replace 1 cup of the blueberries with raspberries or blackberries for a deeper berry flavor and a slightly tangier swirl.
Store-bought shortcut: Use 1 to 1 1/4 cups chopped good-quality shortbread cookies instead of baking the homemade shortbread. Freeze the pieces before layering.

Storage & Make-Ahead

Store the finished ice cream in a tightly covered freezer-safe container at 0°F for up to 2 weeks. For the best texture, press parchment paper directly onto the surface before adding the lid to help prevent ice crystals. The lemon custard base can be made and refrigerated up to 24 hours before churning. The blueberry compote can be made up to 5 days ahead and stored covered in the refrigerator. The shortbread can be baked up to 3 days ahead and kept in an airtight container at room temperature, or frozen for up to 1 month.

Nutrition (per serving)