Description
A simple, creamy, no‑churn blueberry ice cream you can make at home without an ice cream maker.
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
- If you like, cook down part or all of the blueberries: In a saucepan over medium heat, combine blueberries, sugar (if using), and lemon juice. Simmer 5–15 minutes until berries break down and liquid thickens. Mash gently while cooking. Remove from heat and cool completely.
- In a large mixing bowl, whip the cold heavy cream with a mixer until stiff peaks form.
- In another bowl, stir together the sweetened condensed milk and vanilla (if using). Gently fold this into the whipped cream until just combined.
- Fold in the cooled blueberry mixture (and any reserved whole blueberries if you like chunks), gently but thoroughly.
- Pour the mixture into a freezer‑safe container (a loaf pan works well). Press a layer of plastic wrap directly onto the surface of the ice cream to reduce ice crystals, then cover with lid or foil.
- 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, then scoop and enjoy.
Notes
- You may skip cooking the blueberries for a truly no‑cook version, but cooking helps concentrate flavor and reduce icy texture. :contentReference[oaicite:0]{index=0}
- If using frozen blueberries, you can use them directly or thaw and drain excess liquid. :contentReference[oaicite:1]{index=1}
- Preventing ice crystals: press plastic wrap directly on the surface before sealing. :contentReference[oaicite:2]{index=2}
- Let the frozen ice cream rest a few minutes before scooping to make it easier to serve. :contentReference[oaicite:3]{index=3}
- Store in airtight container; use within ~2 weeks for best texture. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 of 8
- Calories: ≈ 264 kcal :contentReference[oaicite:6]{index=6}
- Sugar: ≈ 23 g :contentReference[oaicite:7]{index=7}
- Sodium: ≈ 100 mg :contentReference[oaicite:8]{index=8}
- Fat: 17 g :contentReference[oaicite:9]{index=9}
- Saturated Fat: 11 g :contentReference[oaicite:10]{index=10}
- Carbohydrates: 25 g :contentReference[oaicite:11]{index=11}
- Protein: 4 g :contentReference[oaicite:12]{index=12}
- Cholesterol: 56 mg :contentReference[oaicite:13]{index=13}
