Name: No-Churn Blueberry Ice Cream
Prep time: 10 min
Cook time: PT-488747H30M51S
Total time: PT-488747H30M51S
Cuisine: American / General
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)

A simple, creamy, no‑churn blueberry ice cream I can make at home without the need for an ice cream maker. This recipe delivers a smooth, fruity, and decadent frozen treat that’s both refreshing and rich — perfect for summer or anytime I’m craving a homemade dessert.

Why You’ll Love This Recipe

I love how effortlessly this ice cream comes together. No churning, no special equipment — just a handful of ingredients and a bit of freezer time. The blueberries provide a vibrant color and a naturally sweet-tart flavor, while the condensed milk and whipped cream give it a luscious, velvety texture. Whether I choose to cook the berries for a richer jam-like swirl or leave them fresh for juicy bursts, this ice cream never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

directions

If I want a more intense blueberry flavor, I start by cooking down some or all of the berries. I combine the blueberries, sugar (if using), and lemon juice in a saucepan over medium heat. I let it simmer for 5–15 minutes, gently mashing as it cooks until the berries break down and the liquid thickens. Then I cool it completely.
In a large bowl, I whip the cold heavy cream until stiff peaks form.
In a separate bowl, I stir together the sweetened condensed milk and vanilla (if using). I fold this gently into the whipped cream until it’s just combined.
I fold in the cooled blueberry mixture. If I like texture, I reserve a few whole berries to mix in too.
I transfer the mixture into a freezer-safe container — a loaf pan works perfectly. I press plastic wrap directly onto the surface to minimize ice crystals, then cover it tightly.
I freeze it for at least 6 hours, or overnight, until it’s firm. Before serving, I let it sit at room temperature for 5–10 minutes so it softens slightly and scoops easily.

Servings and timing

This recipe yields about 8 servings or roughly 1.5 quarts of ice cream.

Prep time: 10 minutes (plus cooling if cooking berries)
Cook time: 5–10 minutes (only if cooking blueberries)
Freeze time: At least 6 hours
Total time: 6 to 8 hours

Variations

Berry swap: I sometimes switch blueberries for raspberries, blackberries, or a mixed berry blend for a twist.
Lemon-blueberry twist: Adding extra lemon zest boosts the tartness and pairs beautifully with the berries.
Crunchy addition: I fold in crushed graham crackers or white chocolate chips before freezing for added texture.
Dairy-free version: I use coconut cream and dairy-free condensed milk alternatives — it’s a slightly different texture, but still delicious.
Swirl style: Instead of mixing all the blueberries in, I swirl half into the top layer for a marbled look.

storage/reheating

I store the blueberry ice cream in an airtight container in the freezer. To prevent ice crystals, I always press plastic wrap directly onto the surface before sealing it with a lid. It keeps well for about 2 weeks — after that, it might still be safe to eat, but the texture won’t be as creamy. When I’m ready to enjoy it, I let it sit out for 5–10 minutes so it softens just enough to scoop smoothly.

FAQs

How do I keep the ice cream from getting icy?

I make sure to cool the blueberry mixture completely before adding it, and I press plastic wrap directly onto the surface before freezing. Both steps help reduce the risk of ice crystals forming.

Can I skip cooking the blueberries?

Yes, I can. Leaving the berries raw keeps them juicy and fresh, but cooking them down gives a deeper flavor and smoother consistency. It depends on the texture I prefer.

Can I use frozen blueberries?

Absolutely. I either use them straight from the freezer or thaw them first and drain off excess liquid to avoid a watery texture.

How long does homemade no-churn ice cream last?

For best texture and taste, I try to finish it within 2 weeks. After that, it may get icy or lose flavor, even though it’s still safe to eat.

Can I make this recipe without sweetened condensed milk?

This particular recipe relies on sweetened condensed milk for its sweetness and creamy texture. If I want a version without it, I’d need a different base, like a custard or yogurt-style no-churn recipe.

Conclusion

This no-churn blueberry ice cream has quickly become one of my favorite frozen desserts to make at home. It’s easy, adaptable, and always a crowd-pleaser — whether I serve it in a cone, in a bowl, or straight from the container. With just a few simple ingredients, I can enjoy a burst of blueberry goodness anytime I want, no ice cream machine required.