Name: No Churn Blueberry Ice Cream
Prep time: 15 min
Total time: PT-485856H59M27S
Cuisine: American
Ingredients: 2 cups fresh blueberries; 1 cup heavy cream; 1 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1 tablespoon lemon juice (optional)

This no-churn blueberry ice cream is the perfect treat to cool down on a hot day or satisfy a sweet craving. It’s creamy, fruity, and super easy to make. With fresh blueberries and a few basic ingredients, you can whip up a homemade ice cream that’s just as delicious as any store-bought version. No Churn Blueberry Ice Cream

Why You’ll Love This Recipe

I love how simple and quick this recipe is, especially when I don’t want to deal with churning or special equipment. The natural sweetness of the blueberries combined with the creamy texture makes every bite irresistible. The best part? I don’t need an ice cream maker! It’s all about blending the right ingredients, freezing, and enjoying the results. Whether it’s a family treat or a special dessert for yourself, this blueberry ice cream will be a hit!

Ingredients

2 cups fresh blueberries
1 cup heavy cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)

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

Directions

In a blender or food processor, blend the fresh blueberries until smooth. If you like a bit of texture, leave some small chunks, but I prefer it smooth.
In a large mixing bowl, whisk together the heavy cream and sweetened condensed milk until well combined.
Add the blueberry puree, vanilla extract, and lemon juice (if using) into the bowl and stir gently until the mixture is fully incorporated.
Pour the ice cream mixture into a loaf pan or another freezer-safe container.
Smooth the top with a spatula and cover the container with plastic wrap or a lid.
Freeze the ice cream for at least 6 hours or overnight until firm.

Servings and Timing

This recipe makes about 4-6 servings. It takes about 15 minutes to prep, but be sure to leave at least 6 hours for freezing.

Variations

Swirls of Jam: I love adding a bit of blueberry or raspberry jam to the mixture before freezing for a swirl effect.
Fruit Add-ins: Try mixing in other fruits like strawberries or blackberries for a fun twist.
Nutty Crunch: Add crushed nuts like almonds or pecans for a crunchy contrast to the creamy texture.

Storage/Reheating

Store the ice cream in an airtight container in the freezer. It will stay good for up to 2 weeks. To serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

FAQs

How can I make this recipe dairy-free?

You can substitute the heavy cream with coconut cream and the sweetened condensed milk with a dairy-free version or use a homemade coconut milk sweetened condensed milk.

Can I use frozen blueberries?

Yes, frozen blueberries work great in this recipe. Just make sure to thaw them before blending so you can get a smooth consistency.

Is this recipe only for summer?

Not at all! I enjoy this ice cream all year round. It’s the perfect comfort food in any season, especially when you crave something fruity and refreshing.

Can I add a different flavor to this ice cream?

Absolutely! You can add extracts like almond or mint for a unique twist. You could even incorporate spices like cinnamon or cardamom for added flavor depth.

What if I don’t have a food processor or blender?

If you don’t have either, you can mash the blueberries by hand using a fork or potato masher, but the texture may be chunkier. Just make sure to mix well.

Conclusion

Making this no-churn blueberry ice cream is an effortless and fun way to enjoy homemade ice cream without the hassle of an ice cream maker. It’s creamy, fruity, and perfect for satisfying that sweet tooth. I always enjoy experimenting with different flavors and ingredients, and this one is a keeper.