Blueberry Ice Cream (No-Churn)

Blueberry Ice Cream (No-Churn)

This No-Churn Blueberry Ice Cream is a simple and delicious homemade dessert that you can make without an ice cream machine, using ripe blueberries, cream, and a few other kitchen staples.

Course Dessert

Cuisine American

Keyword blueberry ice cream, homemade ice cream, ice cream, no churn ice cream

Prep Time 5

Cook Time 15

Freeze Time 6

Total Time 20

Servings

Calories 413kcal

Author Maike Corbett

Ingredients

3 cups blueberries divided
2 tablespoons sugar
¼ teaspoon salt
1 can sweetened condensed milk
1 tablespoon vanilla extract
1 large lemon juice and zest
2 cups heavy cream

Instructions

Cook 2 ¾ cups of blueberries with sugar, salt, lemon juice, and zest in a saucepan over medium heat until it forms a jam-like consistency. Let it cool.
In separate mixing bowl, combine sweetened condensed milk, vanilla extract, and cooled blueberry mixture. Add remaining uncooked, fresh blueberries and carefully stir until well combined.
Whip heavy cream until it forms stiff peaks. Gently fold the whipped cream into the blueberry mixture.
Pour blueberry mixture into a freezer-safe container, cover, and freeze for at least 6 hours or overnight. Thaw for a few minutes before serving. Enjoy!

Nutrition