Easy Homemade No Churn Blueberry Ice Cream Recipe
Indulge in the creamy, fruity goodness of this Easy Homemade No Churn Blueberry Ice Cream. Made with fresh or frozen blueberries, sweetened condensed milk, and luscious heavy cream, this simple recipe will have you scooping up spoonfuls of homemade delight in no time.
- Prep Time: 30 minutes
- Total Time: 5 hours 30 minutes
- Yield: 1 loaf pan
- Category: Dessert
- Method: Mixing, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Blueberry Sauce:
- 1 1/2 cups frozen or fresh blueberries
- 2 tablespoons lemon juice
- 1/4 cup sugar
For the Ice Cream Base:
- 2 cups heavy cream
- 14-ounce can sweetened condensed milk
- 1/2 cup fresh blueberries
Instructions
- Prepare the Blueberry Sauce: In a saucepan, combine the frozen blueberries, lemon juice, and sugar. Boil, then simmer and strain the mixture.
- Chill the Mixture: Refrigerate the blueberry sauce for 30 minutes.
- Whip the Cream: In a bowl, mix the heavy cream and condensed milk until soft peaks form.
- Combine Ingredients: Fold in the blueberry sauce and fresh blueberries gently.
- Freeze: Pour the mixture into a pan, cover, and freeze for 5 hours until set.
Notes
- You can customize the fruit in this recipe with your favorite berries or fruits.
- For a creamier texture, let the ice cream sit at room temperature for a few minutes before scooping.
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 275
- Sugar: 20g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
