Homemade Blueberry Ice Cream (No Churn Recipe)

Blueberry No Churn Ice Cream in waffle cones with sprinkles and cherries in the picture.

5 from 1 vote

Homemade Blueberry Ice Cream (No Churn Recipe)

Homemade Blueberry Ice Cream (No Churn Recipe) bursts with color, plump blueberries, and fantastic flavors. This ice cream is creamy, delicious, and satisfying.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 331kcal

Author: Gina Abernathy

Ingredients

1 (14oz.) can Sweetened Condensed Milk
1 tablespoon Vanilla Extract
2 cups Heavy Whipping Cream
1½ cups Blueberries fresh or frozen
⅓ cup Sugar
1 teaspoon Lemon Juice fresh

Instructions

Place the blueberries, lemon juice, and sugar into a medium saucepan. Bring to a boil over medium-high heat- Stirring every minute or so. Then reduce to low and simmer until the blueberries have cooked down- about 8-10 minutes. Gently mash some of the whole blueberries to make more sauce. Remove from the heat and allow it to cool completely.
Line a 9"x 5" loaf pan with parchment paper.
Combine sweetened condensed milk and vanilla in a large bowl. Stir until combined.
Whip heavy whipping cream on medium-high in a stand mixer bowl until stiff peaks form.
Gently fold the whipped cream into the sweetened condensed milk. Add the cooled blueberry compote. Reserve a small amount for swirling over the top.
Pour into prepared pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.

Notes

Fresh or frozen blueberries will work for this recipe. Thaw the blueberries first to cut down on the moisture content.

Wrap tightly before placing into the freezer.

Nutrition