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
Units
Scale
- 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
