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Celebrate National Ice Cream Day with homemade ice cream made without churning — no ice cream maker needed!

Smooth and creamy like custard and with just three ingredients in the ice cream base, my easy Blueberry Ice Cream gets rave reviews every time I make it!

Don’t own an ice cream machine 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 turning one crank of the ice cream maker!

Bursting with fresh blueberry flavor, this no churn blueberry ice cream recipe is both egg free and gluten free. Sweetened condensed milk and heavy cream make it rich and decadent, and fresh blueberries give it a beautiful color that appeals to both kids and adults alike.

Prepare a quick blueberry compote by cooking the berries with a little sugar and lemon juice, let it cool, then add it to the 3-ingredient ice cream base. Pour the ice cream into a loaf pan and freeze until firm. Just like that, yummy homemade ice cream without an ice cream freezer!

Key ingredients and substitutions

• Blueberries — Fresh is best, but you may use frozen blueberries as well. If using frozen, let them thaw first and drain off any liquid before making the compote for the ice cream.
• Sweetened condensed milk — If you didn’t know, sweetened condensed milk is cow’s milk that has been heated until all the water evaporates and the milk reduces by half. Sugar is added so it has a sweet, caramelized flavor. Thick and rich, it eliminates the need for eggs in this recipe.

• Heavy whipping cream — Use the real stuff and don’t be tempted to substitute whipped topping as you will not get the same results!
• Sugar — Use granulated sugar to sweeten the ice cream base or you may use another natural sweetener, like Stevia or honey.

How to make homemade blueberry ice cream

STEP 1 | Prepare blueberry compote

• In a medium saucepan over medium high heat, bring the blueberries, sugar, and a squeeze of lemon juice to a boil. Let this mixture gently boil for about ten minutes so that the berries break down and release their juices.
• Use the back of a spoon to gently smash the berries against the side of the pan, then remove the blueberry mixture from the heat and cool completely.

STEP 2 | Whip heavy cream

• Using an electric mixer, beat the heavy whipping cream until stiff peaks form. For best results, place your mixing bowl and beaters in the freezer for 30 minutes before you whip the heavy cream.

STEP 3 | Combine ingredients

• In a large bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream. Add the cooled blueberry mixture and stir just until combined.

STEP 4 | Freeze

• Pour the mixture into a loaf pan and cover the top with a piece of wax or parchment paper. Freeze for at least six hours or overnight before serving.

“My 5-year-old nephew wanted blueberry ice cream. I never realized they don’t sell it in stores. Found this recipe and made it. PERFECT!! He was very happy. I was happier!!” — Rose

Frequently asked questions

Blueberry Ice Cream: behind the recipe

It’s National Ice Cream Day — YAY! — and I’m partnering with an amazing group of food bloggers to celebrate!

Hosted by my friend, Radha the creator of Magical Ingredients, today’s ice cream extravaganza features more than a dozen refreshing ice cream recipes to cool you down in the Summer heat. Keep scrolling for the complete list!

I’ve been making blueberry ice cream for years — thanks to my father-in-law and his row of very healthy and productive blueberry bushes! He generously shares his bounty with us every July, so I go crazy making all kinds of blueberry goodies like blueberry jam, blueberry tea, blueberry pie bars, and of course, a batch or two of fresh blueberry ice cream.

It’s so easy, I think you’ll love this ice cream recipe for its simplicity, versatility, and delicious results!

More delicious ice cream recipes!

• Thai Tea Icecream by Magical Ingredients
• Garlic Ice Cream by That Recipe
• Homemade Peach Ice Cream by Fresh April Flours
• Chocolate Peanut Butter Ice Cream by SueBee Homemaker
• Blueberry Cheesecake Ice Cream by Jolene’s Recipe Journal
• Cookies and Cream Ice Cream by House of Nash Eats
• No Churn Chocolate Cherry Ice Cream by Hezzi-D’s Books and Cooks
• Corn Ice Cream with Caramel by Lemon Blossoms
• Vanilla Bean Ice Cream by Devour Dinner
• Fresh Mint Chocolate Chunk Ice Cream by A Day in the Life on the Farm
• Buttermilk Ice Cream by Our Good Life
• Homemade Lemon Ice Cream by The Fresh Cooky
• Dark Chocolate Ice Cream by Art of Natural Living
• No Churn Blueberry Ice Cream by Life Love and Good Food

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No Churn Blueberry Ice Cream

Author: Sheila Thigpen

Smooth and creamy like custard and with just three ingredients in the ice cream base, my easy Blueberry Ice Cream gets rave reviews every time I make it!

4.50 from 44 votes

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Prep Time 20 mins

Cook Time 10 mins

Freeze 6 hrs

Total Time 6 hrs 30 mins

Course Sweets

Cuisine American

Servings 12 servings

Calories 304 kcal

Ingredients

  

1x2x3x

• 1 14-oz. can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream cold
• 1 cup fresh blueberries
• 1/4 cup sugar
• 1 teaspoon fresh lemon juice

Instructions

 

• In a medium saucepan over medium high heat, bring the blueberries, sugar, and lemon juice to a boil. Reduce heat and gently boil for 5-10 minutes. Use the back of a spoon to gently smash the berries against the side of the pan.
• Remove the blueberry mixture from the heat and cool completely.
• Using an electric mixer, beat the heavy whipping cream until stiff peaks form.
• To a large bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream. Add the cooled blueberry mixture and stir just until combined.
• Pour the mixture into a loaf pan and cover the top with a piece of wax or parchment paper. Freeze for at least six hours or overnight before serving.

Notes

To use frozen blueberries, thaw first and drain before cooking.

Keeps well for two weeks.

Nutrition

Serving: 1gCalories: 304kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 5gCholesterol: 60mgSodium: 68mgSugar: 31g

Keyword blueberry, no churn ice cream

Tried this recipe?Let us know how it was.

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.