This creamy, sweet homemade blueberry ice cream is a simple and refreshing dessert that’s perfect for summer. Bursting with fresh blueberry flavor, it’s a no-churn recipe that’s easy to make and guaranteed to impress!
Why You’ll Love This Recipe
- Bursting with Fresh Blueberry Flavor: Made with real blueberries for a natural, fruity taste.
- No Churn Needed: No ice cream maker required—just mix, freeze, and enjoy!
- Quick and Easy: Minimal prep time and simple ingredients.
- Perfect for Summer: A cool, refreshing treat on hot days.
- Customizable: Add mix-ins like chocolate chips or swirl in a blueberry compote.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Directions
1. Prepare the Blueberries
- In a small saucepan over medium heat, combine the blueberries and granulated sugar. Cook for 5–7 minutes, stirring occasionally, until the blueberries burst and form a syrupy sauce. Remove from heat and let it cool completely.
2. Whip the Cream
- In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.
3. Combine the Base
- Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until smooth and fully combined.
4. Add the Blueberries
- Fold the cooled blueberry mixture into the cream base. Swirl it lightly for a marbled effect, or mix it completely for uniform blueberry ice cream.
5. Freeze
- Transfer the mixture to a freezer-safe container and smooth the top with a spatula. Cover with a lid or plastic wrap.
- Freeze for at least 4 hours, or until firm.
6. Serve
- Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls or cones and enjoy!
Servings and Timing
- Servings: 3
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Freezing Time: 4 hours
- Total Time: 4 hours 25 minutes
Variations
- Dairy-Free Option: Use coconut cream and sweetened condensed coconut milk.
- Lemon-Blueberry Twist: Add 1 tsp of lemon zest to the blueberry mixture for a citrusy kick.
- Chocolate Swirl: Drizzle melted chocolate into the base before freezing for a decadent touch.
- Chunky Style: Reserve some cooked blueberries to fold in for bursts of fruit.
- Mixed Berries: Substitute half the blueberries with raspberries or strawberries for a berry medley.
Storage
- Freezing: Store the ice cream in a freezer-safe, airtight container for up to 2 weeks.
- Softening: Let it sit at room temperature for a few minutes before serving for easy scooping.
FAQs
1. Can I use frozen blueberries?
Yes, thaw the blueberries before cooking to ensure the best texture and flavor.
2. Do I need an ice cream maker?
No, this is a no-churn recipe! Whipping the cream gives it a smooth and airy texture.
3. How do I make the ice cream creamier?
Use full-fat heavy cream and sweetened condensed milk for a rich, creamy texture.
4. Can I reduce the sugar?
Yes, adjust the sugar to your taste or use a sugar substitute.
5. What’s the best way to prevent ice crystals?
Ensure the blueberry mixture is completely cooled before folding it into the cream base, and store the ice cream in an airtight container.
6. Can I add other fruits?
Absolutely! Swap some blueberries for peaches, strawberries, or blackberries for unique flavors.
7. What if I don’t have sweetened condensed milk?
You can make your own by simmering milk and sugar until thickened, or use a store-bought alternative.
8. How can I make the blueberry flavor stronger?
Increase the blueberry quantity and cook it down further for a more concentrated flavor.
9. Can I add nuts or other toppings?
Yes! Chopped nuts, white chocolate chips, or coconut flakes make great additions.
10. Can I use this recipe for popsicles?
Yes, pour the mixture into popsicle molds and freeze for a fun, portable treat.
Conclusion
Homemade blueberry ice cream is a sweet, creamy, and refreshing dessert that’s perfect for any occasion. With its fresh blueberry flavor and no-churn method, this recipe is as easy as it is delicious. Customize it to suit your preferences and enjoy the ultimate summer treat. Try it today and savor every spoonful!
Print
- Total Time: ~4 hours 25 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
This no-churn blueberry ice cream is creamy, sweet, and bursting with fresh blueberry flavor. It’s an easy and refreshing summer treat that’s sure to delight everyone!
Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 2 cups heavy whipping cream (cold)
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
1. Make the Blueberry Compote:
- In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly.
- Remove from heat and let the compote cool completely.
2. Whip the Cream:
- In a large mixing bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form.
3. Combine the Base:
- Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until just combined.
4. Swirl in the Blueberries:
- Pour half of the cream mixture into a loaf pan or freezer-safe container. Spoon half of the cooled blueberry compote on top and swirl gently with a knife or spatula.
- Repeat with the remaining cream mixture and blueberry compote, creating swirls.
5. Freeze:
- Cover the container with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
6. Serve:
- Scoop and serve the blueberry ice cream in bowls or cones. Enjoy your homemade treat!
Notes
- Add-Ins: Stir in white chocolate chips or crushed graham crackers for extra texture.
- Fresh vs. Frozen: Frozen blueberries work perfectly in this recipe—no need to thaw before cooking.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- chill time: 4 hours
- Cook Time: 10 minutes (for compote)
- Category: No-Churn
- Method: No-Churn
- Cuisine: American
