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No Churn Blueberry Ice Cream

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No Churn Blueberry Ice Cream. Simple recipe for smooth and creamy homemade ice cream without churning – no ice cream maker needed!

No Churn Blueberry Ice Cream | Life, Love, and Good Food

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!

Blueberry Harvest | Life, Love, and Good Food

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 Streusel Muffins, and Blackberry Blueberry Shortcake. And of course, there’s nothing better than a warm Blueberry Cobbler with ICE CREAM!

No Churn Blueberry Ice Cream | Life, Love, and Good Food

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.)

No Churn Blueberry Ice Cream | Life, Love, and Good Food

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? 😉

Yield: 12 servings

No Churn Blueberry Ice Cream

No Churn Blueberry Ice Cream | Life, Love, and Good Food

No Churn Blueberry Ice Cream. Simple recipe for smooth and creamy homemade ice cream without churning - no ice cream maker needed!

Prep Time 20 minutes
Cook Time 10 minutes
Freeze 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from heat and cool completely.
  3. With an electric mixer, whip cream until stiff peaks form.
  4. 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.
  5. 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.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 304Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 68mgCarbohydrates: 32gFiber: 0gSugar: 31gProtein: 5g

Did you make this recipe?

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Jennifer

Wednesday 5th of August 2020

I just realized our heavy whipping cream is bad Can I use cool whip instead? I need something different like this blueberry ice cream for a change to help with our abundance of blueberries!!! Thanks!

Sheila Thigpen

Sunday 9th of August 2020

Jennifer, I would not recommend using Cool Whip as the ice cream will not be as creamy and i'm not sure it will set properly.

Kerri

Saturday 4th of July 2020

Just made ice cream and added to freezer. Can’t wait to pull it out for dessert tonight- 4th of July. Adding some fresh strawberries and whip cream to the top for a red, white and blue theme. Oh, I also swirled chunks of graham cracker crust into the icee cream. It crumbled before I got to use it as a pie crust... May be similar to the store bought Hudsonville blueberry cobbler ice cream (a MI favorite).

Sheila Thigpen

Saturday 4th of July 2020

Oh, that sounds wonderful!!

Jenny DeSantis

Wednesday 31st of May 2017

Do you have nutritional information?

sheilathigpen

Wednesday 31st of May 2017

Hi, Jenny. I've been in the process of updating my recipe cards, so I've just now added the nutrition info for this recipe. Thanks!

Rose

Sunday 5th of February 2017

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!!

sheilathigpen

Sunday 5th of February 2017

That's so nice to hear, Rose! Happy Sunday!

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