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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.
Servings 8
Calories 413kcal
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
Calories: 413kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 153mg | Potassium: 304mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1040IU | Vitamin C: 14mg | Calcium: 187mg | Iron: 0.4mg