No-Churn Blueberry Ice Cream Recipe

Introduction

This no-churn blueberry ice cream is a simple yet delightful dessert that brings fresh summer flavors to your freezer. Made without an ice cream machine, it combines sweetened condensed milk, whipped cream, and juicy blueberries for a creamy, fruity treat anyone can make at home.

Ingredients

• 400 g (≈14 oz) blueberries (fresh or frozen)
• 1 can (≈400 g) sweetened condensed milk
• 480 ml (2 cups) heavy whipping cream, cold
• ½ teaspoon vanilla extract or vanilla bean paste (optional)
• 1–2 tablespoons granulated sugar (optional, if cooking down blueberries)
• 1 tablespoon lemon juice (optional, improves flavor)
• Pinch of salt (optional)

Instructions

1. Step 1: If desired, cook down part or all of the blueberries. In a saucepan over medium heat, combine blueberries, sugar (if using), and lemon juice. Simmer for 5–15 minutes until the berries break down and the liquid thickens. Mash gently while cooking, then remove from heat and let cool completely.
2. Step 2: In a large mixing bowl, whip the cold heavy cream with a mixer until stiff peaks form.
3. Step 3: In another bowl, stir together the sweetened condensed milk and vanilla extract (if using). Gently fold this mixture into the whipped cream until just combined.
4. Step 4: Fold in the cooled blueberry mixture and any reserved whole blueberries if you prefer chunks, being gentle but thorough.
5. Step 5: Pour the mixture into a freezer-safe container, such as a loaf pan. Press a layer of plastic wrap directly onto the surface to reduce ice crystals, then cover with a lid or foil.
6. Step 6: Freeze for at least 6 hours or overnight until firm. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly, then scoop and enjoy.

Tips & Variations

• For a smoother texture, mash the blueberries thoroughly when cooking down or use a blender to puree them before folding in.
• If you like a tart flavor, add a bit more lemon juice to brighten the blueberries.
• Try adding a pinch of cinnamon or a splash of almond extract for a twist on the classic flavor.
• Use fresh blueberries in season for the best taste, but frozen works perfectly well too—just thaw and drain excess liquid before cooking down.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, remove from the freezer and let it sit at room temperature for about 5–10 minutes to soften for easier scooping. Refreeze any leftovers promptly to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without cooking the blueberries?

Yes, you can fold in fresh or thawed blueberries directly without cooking for a fresh, fruity texture. Cooking the berries thickens the flavor and creates a more uniform consistency.

Do I need an ice cream maker for this recipe?

No ice cream maker is required. This recipe uses whipped cream and sweetened condensed milk to achieve a creamy texture without churning.

No-Churn Blueberry Ice Cream Recipe

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★★★★★

4.4 from 81 reviews

This No-Churn Blueberry Ice Cream is a simple and delicious homemade treat that requires no ice cream maker. Featuring fresh or frozen blueberries, sweetened condensed milk, and whipped heavy cream, it offers a creamy texture with bursts of fruity flavor. Optional steps to cook down the blueberries add a richer taste and can incorporate extra sweetness and lemon brightness. Perfect for a refreshing dessert with minimal effort.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes (optional for cooking down blueberries)
• Total Time: 6 hours 25 minutes
• Yield: Approximately 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blueberry Mixture

• 400 g (≈14 oz) blueberries (fresh or frozen)
• 1 – 2 tablespoons granulated sugar (optional, if cooking down blueberries)
• 1 tablespoon lemon juice (optional, improves flavor)
• Pinch of salt (optional)

Ice Cream Base

• 1 can (≈400 g) sweetened condensed milk
• 480 ml (2 cups) heavy whipping cream, cold
• ½ teaspoon vanilla extract or vanilla bean paste (optional)

Instructions

1. Cook Blueberries (Optional): In a saucepan over medium heat, combine blueberries, sugar (if using), and lemon juice. Simmer for 5–15 minutes until the berries break down and the liquid thickens slightly. Mash gently while cooking. Remove from heat and let cool completely.
2. Whip Cream: In a large mixing bowl, whip the cold heavy cream using a mixer until stiff peaks form, ensuring a fluffy and stable base for the ice cream.
3. Mix Condensed Milk and Vanilla: In another bowl, stir together the sweetened condensed milk and vanilla extract or vanilla bean paste if using. This mixture adds sweetness and flavor depth to the ice cream.
4. Combine Cream and Condensed Milk: Gently fold the condensed milk mixture into the whipped cream until just combined, maintaining the airiness of the whipped cream.
5. Fold in Blueberries: Carefully fold in the cooled blueberry mixture. If desired, add some reserved whole blueberries for texture. Mix gently but thoroughly to distribute fruit evenly.
6. Freeze: Pour the combined mixture into a freezer-safe container, such as a loaf pan. Press a layer of plastic wrap directly on the surface to reduce ice crystals, then cover with a lid or foil.
7. Set and Serve: Freeze for at least 6 hours or overnight until firm. Before serving, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly. Scoop and enjoy your creamy no-churn blueberry ice cream.

Notes

• If you prefer a more intense blueberry flavor, cooking the berries down concentrates the taste and thickens the mixture.
• The vanilla extract is optional but adds a lovely subtle aroma to complement the blueberries.
• Pressing plastic wrap onto the ice cream surface before freezing helps prevent ice crystals from forming for a smoother texture.
• This recipe can be customized with other berries or fruits as desired.
• To keep the ice cream firm, avoid leaving it out at room temperature for too long before serving.

Keywords: no-churn ice cream, blueberry ice cream, easy homemade ice cream, no ice cream maker dessert, creamy blueberry dessert