Don’t own an ice cream maker and have a craving for the homemade stuff? No problem! You can make small batches of no-churn ice cream in your kitchen freezer and enjoy some of the creamiest ice cream ever without even one crank of the ice cream maker! The base for No Churn Blueberry Ice Cream requires only three ingredients and doesn’t include eggs, so no cooking is required before freezing this cream. This recipe is so simple, so versatile, and so delicious!
Lucky for me, my father-in-law has a row of very healthy and productive blueberry bushes and generously shares his bounty with us every July. When the berries are ready for picking, we’re more than happy to help him find a use for a few of those juicy gems! A few of my favorite recipes for fresh blueberries include Blueberry Scones, Blueberry Mint Iced Tea, Blueberry Streusel Muffins, and Blackberry Blueberry Shortcake. And of course, there’s nothing better than a warm Blueberry Cobbler with ICE CREAM!
I’d never made no churn ice cream before, so I wasn’t entirely sure how this would compare. Summers are never complete without making at least one batch of homemade ice cream. Churning homemade ice cream has always been a delicious treat – that’s why I may have been a little skeptical of the no-churn technique, but now I’m a believer!
This ice cream starts with a vanilla base which is made from a can of sweetened condensed milk, a teaspoon of vanilla, and two cups of freshly whipped cream. To this you can add any fruit, nuts, or flavoring before freezing. (I found the basic instructions over on The Kitchn blog.)
For my blueberry version, I brought one cup of fresh blueberries to a boil with a little sugar and a squeeze of fresh lemon juice. I let this mixture gently boil for about ten minutes so that the berries would break down and release their juices. Then I allowed the blueberry mixture to cool completely before adding it to my ice cream base. I poured the ice cream into a loaf pan and covered the top with a piece of wax paper and popped it into the freezer overnight, and the rest is history…literally! I mean, did you think all that ice cream would last forever? 😉
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract, almond extract, mint extract, or other flavoring, optional
- 2 cups heavy whipping cream, cold
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- In a medium saucepan, bring blueberries, sugar, and lemon juice to a boil over medium high heat. Reduce heat and gently boil for 5-10 minutes.
- Remove from heat and cool completely.
- With an electric mixer, whip cream until stiff peaks form.
- To a large bowl, add sweetened condensed milk. Gently in the whipped cream and vanilla flavoring. Add the cooled blueberry mixture and stir just until combined.
- Pour mixture into a loaf pan and cover the top with a piece of wax paper. Freeze for at least six hours or overnight before serving. Keeps well for two weeks.