Description
This no-churn blueberry ice cream is a creamy, fruity dessert that’s quick to make without the need for an ice cream maker. It’s perfect for cooling down on a hot day or satisfying your sweet cravings.
Ingredients
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
- 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.
Notes
- 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.
- For a fun twist, try adding fruit like strawberries, or create a swirl with jam.
- To make it dairy-free, use coconut cream and a dairy-free sweetened condensed milk alternative.
- Store the ice cream in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 27g
- Sodium: 30mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
