No-Churn Blueberry Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/no-churn-blueberry-ice-cream-recipe/
