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!
Servings: 4
Calories: 498kcal
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!
Notes
Store 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 contianer it will last up to 3 months in the freezer as long as it doesn't get freezer burnt.
Nutrition
Serving: 4Servings | Calories: 498kcal | Carbohydrates: 25g | Protein: 2g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 49mg | Sugar: 18g