No-Churn Blueberry Ice Cream

5 from 5 votes

No-Churn Blueberry Ice Cream

Summertime is the perfect time for creamy, deliciously sweet, and a little tart No-Churn Blueberry Ice Cream. With no ice cream maker needed, this recipe couldn't be any easier and is ready for the freezer in only 30 minutes!

Author: Nikki Lee

Servings: servings

Prep Time 30

Freezing Time 6

Total Time 6 30

Ingredients

▢ 1 ½ cups fresh blueberries
▢ ¼ cup sugar optional - depending on the sweetness of your blueberries
▢ 1 teaspoon almond or vanilla extract
▢ 1 teaspoon fresh lemon juice
▢ 2 cups heavy whipping cream cold
▢ 14 ounce sweetened condensed milk

Instructions

Place the blueberries, lemon juice, and sugar *(if berries are too tart - see note) into a medium saucepan. Bring to a boil over medium-high heat. Then reduce to medium-low heat and simmer until the blueberries are cooked down and you have the texture of a sauce (about 5 to 10 minutes). There will still be whole blueberries and you can gently smash some of the blueberries if desired. Remove from the heat and allow it to cool completely.
Using an electric hand mixer or a stand mixer with a wire whisk attachment, whip the heavy cream until stiff peaks form.
Add sweetened condensed milk and almond (or vanilla) extract and gently fold together until combined.
Gently fold in cooled blueberry mixture until combined. RESERVE 2 to 3 tablespoons of the blueberry to swirl into the top of the ice cream mixture if desired (optional). To swirl use a butter knife and swirl across the top in a figure 8 motion.
Transfer the ice cream into a loaf pan to a container or an ice cream holder. Then cover it with plastic wrap, and put it in the freezer for 6 hours, or until it has set to desired firmness.
Serve blueberry ice cream in bowls or cones. Garnish with fresh blueberries if desired.

Notes

*If the blueberries are sweet enough, you can omit the sugar. You may want to add a tablespoon or two of water if needed to the sauce.

Plan out when you want to make the creamy ice cream, as you will need to let the blueberry sauce cool before folding it into the ice cream base.
You can even make the blueberry sauce the day before and place it in the fridge. Then when you are ready to make the ice cream, it will be cool and ready to be folded in.
Place your mixing bowl in the freezer for 15 minutes before beginning the ice cream mixture. Then you will keep the ingredients cold and ready for the freezer.

Nutrition

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