Description
This Easy Homemade No Churn Blueberry Ice Cream is bursting with real blueberry flavor, creamy texture, and just the right amount of sweetness. No ice cream maker required!
Ingredients
Scale
Essential Ingredients:
- 1½ cups frozen or fresh blueberries
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh blueberries
Optional Add-Ons:
- 1 teaspoon vanilla extract
- Fresh mint leaves (for garnish or infusion)
- Chopped almonds or walnuts (for added texture)
Instructions
- Cook the berries: In a small saucepan over medium heat, combine 1½ cups blueberries, lemon juice, and sugar. Stir and simmer until the mixture thickens slightly, about 5–7 minutes. Let it cool completely.
- Whip the cream: In a large bowl, beat the heavy cream until stiff peaks form.
- Combine: In a separate bowl, mix the cooled blueberry mixture with sweetened condensed milk. Add vanilla extract if using.
- Fold together: Gently fold the whipped cream into the blueberry-condensed milk mixture until fully combined. Stir in ½ cup of fresh blueberries and any optional chopped nuts.
- Freeze: Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or overnight until firm.
- Serve: Scoop and serve with mint leaves or more fresh blueberries if desired.
Notes
- Use fresh lemon juice for the best flavor and brightness.
- Make sure the blueberry mixture is cool before folding it into the whipped cream.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 22g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: undefined
- Protein: 3g
- Cholesterol: 45mg
Keywords: No Churn Blueberry Ice Cream, Homemade Ice Cream, Blueberry Dessert, Summer Treat, Easy Ice Cream Recipe