Blueberry No-Churn Ice Cream
The charm of this No Churn Blueberry Ice Cream recipe lies in its simplicity. With just 5 ingredients you have a creamy, luscious delight swirling with the burst of fresh blueberries. All without the hassle of an ice cream maker!
This recipe captures the essence of summer with its silky texture and naturally sweet fruit notes, making homemade ice cream an accessible adventure for anyone.
We all appreciate simple recipes and uncomplicated desserts during the summer months – have have the outdoors to enjoy! It’s also the time when blueberries are in season, and I usually buy them by the case. This ice cream is just one of the many blueberry desserts I make with summer berries, along with Blueberry Pie Bars.
Yet you could also swap it out with another berry too of course. I’d suggest raspberries or even cherries. YUM!
Ice cream is oftentimes our go-to for special occasions like the last day of school to a celebration cake. Lately, we love to make our own Oreo Ice Cream Sandwich Cake, which is insanely simple much like our Homemade Strawberry Shortcake Cake recipe.
Why You’ll Love This Recipe
- Total Time: 6 hours
- Serves: 4
So for those who are intimidated in making ice cream, this recipe is for you! See how very simple it can be with this simple recipe that doesn’t require buying specific small appliances nor fancy steps in making.
If you are looking for more yummy blueberry recipes, this Blueberry Lemon Loaf is great to have on hand for an easy breakfast or snack.
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations
- Add Vanilla Extract for a warm, aromatic layer that complements the berries’ brightness beautifully. Pure vanilla extract is best, but vanilla bean paste can also enhance the depth of flavor.
- A splash of Lemon Juice brightens the blueberry flavor and balances sweetness. Fresh lemon juice is ideal, although you can use bottled juice sparingly if pressed for time. You could even top the finished ice cream with lemon zest.
- For added texture and taste, sprinkle in crushed graham crackers or toasted almonds before freezing. These provide delightful crunchy contrasts to the creamy ice cream.
Tips for Success
How to Make No Churn Blueberry Ice Cream
STEP 1 – In a saucepan, combine 1 cup water, sugar and 1 cup blueberries. Bring to a boil, turn down the heat and simmer for ten minutes.
STEP 2 not pictured – Make a slurry with the 1 tbsp cornstarch and 1 tbsp water, then add to the blueberry mixture. Stir until thickened. Set aside to cool.
STEP 3 – Using a hand mixer, whip the whipping cream into stiff peaks.
STEP 4 – Fold in the Sweetened Condensed Milk using a rubber spatula.
STEP 5 – Fold in the cooled blueberry mixture until well incorporated, adding the other ½ cup of fresh blueberries.
STEP 6 not pictured – Pour the ice cream mixture into a freezer safe container and freeze for a minimum of 6 hours or overnight.
STEP 7 not pictured – When serving, scoop ice cream into a bowl and enjoy!
Storage
Store our No Churn Homemade Blueberry Ice Cream in a freezer safe container, a clean old ice cream bucket with lid, or a loaf pan covered well with aluminum foil or plastic wrap that covers the surface of the ice cream.
If well-sealed in an airtight container it will last up to 3 months in the freezer as long as it doesn’t get freezer burnt.
Recipe FAQ
As long as it’s well sealed to prevent freezer burn, it’ll last frozen for 3 months.
No churn means that you don’t need an ice cream maker to make it. When the paddle of an ice cream machine turns, it’s churning the mixture from a liquid to a frozen state. This method is time consuming and requires special equipment. No churn ice cream is a simpler and faster method.
More Blueberry Recipes
If you’ve tried this No Churn Blueberry Ice Cream or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Blueberry No-Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 cup + ½ cup {separated} blueberries
- ½ cup icing sugar
- 1 cup water
- 1 tbsp of water and 1 tbsp of cornstarch {mixed together to make a slurry}
- 1 can sweetened condensed milk (12 oz)
Instructions
- In a sauce pan, combine 1 cup water, sugar and 1 cup blueberries. Bring to a boil, turn down the heat and simmer for ten minutes.
- Make a slurry with the 1 tbsp cornstarch and 1 tbsp water, then add to the blueberry mixture. Stir until thickened. Set aside to cool.
- Whip the whipping cream into soft peaks.
- Fold in the Sweetened Condensed Milk.
- Fold in the cooled blueberry mixture until well incorporated, adding the other ½ cup of fresh blueberries.
- Pour into a freezer safe container and freeze for a minimum of 6 hours or overnight.
- When serving, scoop ice cream into a bowl and enjoy!
Easy ice cream made at home is way better than store bought.
Yummy! I think I’m going to have to try this! We do have an ice cream maker but I love that you can pour this in the pan and put it in the freezer.
Thank you for this I love icecream and haven’t had homemade since I was a kid
we love homemade ice cream, this sounds so easy and yummy
This sounds wonderful! I would love to try homemade ice cream but do not own an ice cream maker – so this is an ideal recipe 🙂
looks good. I’m thinking I will have to try this one
Thanks for the delicious recipe. On the last day of school our Mom always took us to an ice-cream parlor. Unfortunately, there are not many ice-cream parlors anymore.
Marilyn
What cornstarch and water? It doesn’t mention cornstarch in the ingredients list.