Making ice cream at home is always a fun, satisfying experience, and trust me, this blueberry ice cream recipe is a game-changer. Picture this: the tangy sweetness of ripe blueberries swirled into creamy, smooth goodness that melts on your tongue with every bite. The best part? It’s a no-churn recipe, so you don’t need an ice cream maker! I know, it’s almost too good to be true. Get ready to impress your friends and family with this sweet, refreshing treat that’s bursting with fresh fruit flavor. You won’t believe how easy and delicious it is—let’s dive in!

Why You’ll Love Blueberry Ice-Cream

This blueberry ice cream isn’t just about the ingredients, it’s about creating moments that’ll stick with you. Whether you’re treating yourself to a little indulgence after a long day or sharing it with loved ones, this dessert will hit the spot. Here’s why it’s a favorite:

Versatile: You can enjoy it any time of the year—whether it’s a hot summer day or a cozy evening in. Plus, it’s perfect for pairing with just about any dessert or even on its own.

Budget-Friendly: This recipe uses simple ingredients that won’t break the bank. It’s a great way to treat yourself without splurging on expensive store-bought options.

Quick and Easy: With minimal effort, you can have a batch of homemade blueberry ice cream in no time. There’s no need to wait hours for it to churn away in a machine, making it perfect for those moments when you need something sweet, fast.

Customizable: Want to add a bit of extra crunch? Stir in some crushed nuts or chocolate chips. You can totally make it your own!

Crowd-Pleasing: This one’s a guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This blueberry ice cream strikes the perfect balance of sweetness and refreshment, making it a universal favorite.

Ingredients

Here’s the magic of this ice cream—it’s made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:

Fresh Blueberries: The star of the show. You’ll get the perfect amount of sweetness and tartness from these little gems, making your ice cream bursting with flavor. Plus, they add that gorgeous natural color!
Heavy Cream: This gives the ice cream its rich, creamy texture. The heavier the cream, the creamier the result!
Sweetened Condensed Milk: The secret ingredient that helps achieve that perfect, smooth consistency. It sweetens the deal while giving the ice cream a luscious mouthfeel.
Vanilla Extract: A touch of vanilla elevates the flavor, balancing the blueberries with its warm, inviting taste.
Lemon Juice: A small squeeze of lemon brightens up the flavors and enhances the blueberries.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment:

You don’t need to preheat anything for this no-churn recipe, but be sure your blueberries are fresh and ready to shine.

Combine Ingredients:

In a bowl, mix together your fresh blueberries, sweetened condensed milk, vanilla extract, and lemon juice. Use a spoon to lightly mash the blueberries to release their juices, but keep some chunks for texture. In a separate bowl, beat the heavy cream until stiff peaks form—this is what’s going to give the ice cream its dreamy, airy texture.

Prepare Your Freezer Dish:

Find a container to freeze your ice cream. A loaf pan or a shallow dish works well. Line it with parchment paper for easy removal once it’s frozen. This will make cleanup easier and prevent sticking.

Assemble the Ice Cream:

Gently fold the whipped cream into the blueberry mixture. Take your time with this step—be gentle to keep that airy, light texture! Pour the mixture into your prepared dish and smooth out the top with a spatula.

Freeze to Perfection:

Cover the dish and freeze for at least 4 hours, or until it’s firm enough to scoop. I recommend letting it freeze overnight for the best texture.

Finishing Touches:

Once frozen, remove the ice cream from the freezer and let it sit for a few minutes to soften slightly before scooping. This makes it easier to serve and adds to the creaminess.

Serve and Enjoy:

Serve with a fresh batch of cookies or just on its own. Either way, it’s guaranteed to be the highlight of your day!

Nutrition Facts:

Servings: 6
Calories per serving: 230
Preparation Time: 15 minutes
Cook Time: None
Total Time: 4 hours (freezing time)

How to Serve Blueberry Ice-Cream

This blueberry ice cream pairs wonderfully with a variety of sides and toppings. Try it with a drizzle of honey, a handful of fresh berries, or a sprinkle of crushed almonds for a little crunch. It’s also fantastic as a topping for warm, freshly baked desserts like cobblers or pies. Get creative!

Additional Tips

Here are a few extra tips to help you get the most out of this recipe:

If you prefer a smoother texture, you can blend the blueberries into a puree before mixing them in.
For a more intense blueberry flavor, you can swirl in a bit of blueberry jam or compote before freezing.
Don’t skip the lemon juice— it adds just the right amount of zing to balance the sweetness of the ice cream.

10 FAQ’s

Can I use frozen blueberries instead of fresh?
Yes, you can! Just make sure to thaw them before using.

Can I make this ice cream without an electric mixer?
Yes, you can manually whip the cream by hand using a whisk, though it will take a bit more effort.

Can I use a sugar substitute?
Absolutely! If you’re looking for a lower-sugar version, you can substitute the sweetened condensed milk with a sugar-free version.

How long can I store the ice cream?
This ice cream will keep in the freezer for up to 2 weeks, but it’s so good, it’ll probably be gone before then!

Can I add other fruits?
Yes, feel free to experiment with other fruits, like strawberries or raspberries, to create your own unique flavors!

Do I need an ice cream maker for this recipe?
Nope! This recipe is no-churn, so you just mix and freeze. It’s that easy!

Can I add chocolate chips or nuts to the ice cream?
Definitely! Stir in your favorite mix-ins for a fun twist.

How do I make the ice cream firmer?
If you want a firmer texture, you can let the mixture freeze for a bit longer. Just remember, this recipe is meant to have a creamy, soft texture, so don’t freeze it for too long.

What can I use instead of heavy cream?
If you need a lighter version, you can substitute the heavy cream with coconut cream or another non-dairy cream.

How can I make the ice cream sweeter?
If you like your ice cream on the sweeter side, feel free to add a bit more sweetened condensed milk or honey to taste.

Conclusion

This blueberry ice cream is more than just a dessert—it’s an experience. It’s incredibly easy to make, refreshingly delicious, and a true crowd-pleaser. Whether you’re serving it at a gathering or enjoying it as a solo treat, you’re going to love how simple and satisfying this recipe is. I can’t wait for you to give it a try and enjoy that first creamy, fruity bite!

Blueberry Ice-Cream

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Author: Grace Sullivan
Prep Time: 15 minutes (excluding freezing time)
Cook Time: 10 minutes
Total Time: 4+ hours (freezing time)
Yield: 6 servings 1x
Category: Dessert
Method: Ice Cream Maker
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy, refreshing blueberry ice cream is bursting with natural fruit flavor! Perfect for a summer treat or any time you’re craving a sweet and tangy dessert. It’s easy to make and sure to be a hit with the whole family.

Ingredients

Units Scale

2 cups fresh or frozen blueberries
3/4 cup sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups heavy cream
1 cup whole milk
Pinch of salt

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Instructions

In a saucepan, combine blueberries and sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries begin to release their juice and the mixture thickens slightly.
Remove from heat and let it cool to room temperature.
Once cooled, puree the blueberry mixture in a blender or food processor until smooth.
Stir in lemon juice, vanilla extract, and a pinch of salt.
In a separate bowl, whisk together heavy cream and milk until well combined.
Add the blueberry mixture to the cream and milk mixture, and stir to combine.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
Scoop and enjoy!

Notes

For a swirl effect, you can gently fold in extra fresh or crushed blueberries after churning.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until you reach a creamy consistency.

Nutrition

Serving Size: 1/2 cup
Calories: 200 kcal
Sugar: 18 g
Sodium: 30 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 40 mg