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Summer means hot days and fresh fruits, so it only makes sense that when I want a sweet treat my mind immediately goes to fruity ice cream. Whether you don’t own an ice cream maker or simply are looking for a shortcut to the refreshing dessert, this vibrant, no-churn blueberry ice cream is an easy solution to homemade ice cream. All you’ll need are 5 ingredients and a mixer to create this homemade ice cream that’s just as creamy as traditional ice cream, without all the time and effort. Make it for a festive 4th of July dessert, or as an anytime summer treat to cool off with when you're that fresh blueberry flavor.
Start the base of the ice cream off by pureeing the blueberries in a food processor, then transfer the puree to a saucepan over medium heat. To the saucepan, add in the sugar, lemon juice, and lemon zest and bring the mixture to a boil. Once it begins to boil, drop the heat and allow it to simmer for about 15 minutes until the volume is slightly reduced. Transfer the blueberry mixture to a bowl and place it in the refrigerator to chill for 1 to 2 hours.
After your blueberry mixture has chilled, beat your heavy cream in a large bowl until stiff peaks form. Once this has happened, fold in the sweetened condensed milk until completely combined, and then fold in the chilled blueberry mixture.
Once the ice cream base is completely mixed, transfer it to a loaf pan and place it in the freezer to freeze for about 5 hours until firm. Scoop and serve alongside fresh blueberries.
The full list of ingredients and instructions can be found in the recipe below.
While I love this fresh blueberry version as is, there are plenty of ways you can experiment with this no-churn ice cream and make it your own. Swap out the blueberries for your favorite berry, or use a combination of berries for a triple-berry treat. If you’re looking for a vegan ice cream, follow our cashew cream method in our no-churn strawberry shortcake vegan ice cream recipe, then replace the strawberry mixture with the blueberry one here.
If you have any leftovers, this should keep in the freezer in an airtight container for up to 3 weeks. It will still be edible past then, but it might start to turn just a little icy.
blueberries, plus more for serving
granulated sugar
Juice and zest of 1 lemon
heavy cream
(14-oz.) can sweetened condensed milk
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