No-Churn Blueberry Ice Cream

There's something incredibly satisfying about creating your own ice cream at home, a treat that conjures memories of lazy summer afternoons and joyful gatherings. This Delightfully Creamy No-Churn Blueberry Ice Cream recipe embodies that nostalgia while offering a modern twist. With an uncomplicated preparation process that requires no ice cream maker, this recipe is perfect for everyone—from seasoned cooks to kitchen novices.

Experience the joy of making your own ice cream with this Delightfully Creamy No-Churn Blueberry Ice Cream recipe! Perfect for all skill levels, this easy method requires no ice cream maker and delivers a rich, velvety dessert bursting with the flavor of fresh blueberries. With simple ingredients and minimal fuss, you can whip up a delightful treat that’s both indulgent and guilt-free. Share it during summer gatherings or savor it on a relaxing afternoon. Enjoy a scoop today!

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Ingredients

2 cups fresh or frozen blueberries

1/2 cup granulated sugar (adjust based on sweetness preference)

1 teaspoon lemon juice

2 cups heavy whipping cream

1 cup sweetened condensed milk

1 teaspoon vanilla extract

Optional: a pinch of salt

Instructions

Prepare the Blueberries: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries begin to burst and the mixture becomes syrupy (about 5-7 minutes). Use a fork or potato masher to lightly mash the blueberries for a smoother texture. Remove from heat and let it cool completely.

Whip the Cream: In a large mixing bowl, use an electric mixer to whip the heavy cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes.

Combine the Mixtures: In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt (if using). Then gently fold the whipped cream into the condensed milk mixture. Make sure not to deflate the whipped cream too much; use a spatula for a light touch.

Incorporate Blueberries: Once the whipped cream and condensed milk are combined, add the cooled blueberry mixture. Swirl gently through the ice cream base—it's okay to leave some small chunks of blueberries for texture.

Freeze: Transfer the mixture into an airtight container. Smooth the top with a spatula, cover with a lid or plastic wrap, and freeze for at least 4-6 hours, or until solid.

Serve: After freezing, let the ice cream sit at room temperature for a couple of minutes to soften before scooping. Serve in bowls or cones and enjoy the delightful blueberry flavor!

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (including freezing) | 6 servings