This Easy Homemade No Churn Blueberry Ice Cream is the perfect sweet treat for summer. Made with fresh blueberries, a zesty twist of lemon, and creamy ingredients, this homemade ice cream is rich, refreshing, and easy to make without an ice cream maker. It’s the ideal way to cool down on hot days and enjoy a delicious, homemade dessert!

Why You’ll Love This Recipe

This no-churn blueberry ice cream is as simple as it gets but tastes amazing. The vibrant blueberry sauce provides a burst of fruity flavor, while the heavy cream and sweetened condensed milk create a smooth, velvety texture. The tangy lemon juice adds a refreshing twist, making this ice cream a unique and irresistible treat. Plus, there’s no ice cream maker required—just mix, chill, and enjoy! Homemade No Churn Blueberry Ice Cream

Ingredients

1 1/2 cups frozen or fresh blueberries
2 tablespoons lemon juice
1/4 cup sugar
2 cups heavy cream
14 oz can sweetened condensed milk
1/2 cup fresh blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place a 9×5 loaf pan into the freezer to chill.
In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar. Bring to a boil over high heat. Once boiling, reduce the heat to medium and smash the blueberries, letting the mixture simmer for 10 minutes.
Pour the blueberry mixture through a fine-mesh strainer into a large bowl, pressing the mixture to extract all the juice. Let it cool in the fridge for about 30 minutes.
In a large bowl, combine the heavy cream and sweetened condensed milk. Using a mixer, whip the mixture on high speed until soft peaks form.
Gently fold in the blueberry sauce and fresh blueberries into the whipped cream mixture.
Pour the mixture into the chilled loaf pan and cover with plastic wrap. Freeze for at least 5 hours, or until the ice cream is firm and set.

Servings and Timing

Prep Time: 30 minutes
Total Time: 5 hours 30 minutes
Servings: 8 servings

Variations

Berry Blend: Swap the blueberries for a mix of other berries like strawberries, raspberries, or blackberries for a different fruity flavor.
Vegan Version: For a dairy-free version, use coconut cream and a dairy-free condensed milk substitute. You can also use a non-dairy whipping cream.
Lemon Zest: Add a teaspoon of lemon zest to enhance the citrus flavor in the ice cream for an extra burst of freshness.
Swirl in Sauce: For added flavor, swirl in a bit of blueberry jam or fruit compote into the ice cream before freezing for a thicker, sweeter blueberry ribbon.

Storage/Reheating

Storage: Store the ice cream in the freezer in an airtight container for up to 1 month. Be sure to cover it tightly to prevent ice crystals from forming.
Freezer-Friendly: This no-churn blueberry ice cream freezes perfectly. Just make sure it’s well-covered in the loaf pan or airtight container to maintain its creamy texture.
Reheating: Since this ice cream is no-churn, it can be eaten directly from the freezer. If it’s too hard to scoop, let it sit out for 5-10 minutes to soften before serving.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh ones. They’ll even create a slightly more intense blueberry flavor when simmered.

2. How can I make the ice cream sweeter?

If you prefer a sweeter ice cream, simply add more sugar to the blueberry mixture before simmering, or adjust the amount of sweetened condensed milk when whipping the cream.

3. Can I use a different type of fruit?

Absolutely! You can substitute the blueberries with any other fruit, such as strawberries, mango, or peaches, for a different flavor.

4. Can I skip the straining step for the blueberry sauce?

You can skip straining if you prefer a chunkier texture with bits of blueberry in the ice cream. Straining, however, ensures a smoother, creamier texture.

5. How long does it take to freeze the ice cream?

It typically takes about 5 hours to freeze the ice cream until firm. You can also freeze it overnight for the best texture.

6. Can I make this ice cream without lemon juice?

Yes, you can make the ice cream without lemon juice, but the citrusy twist adds brightness and enhances the blueberry flavor. If you skip it, you may want to add a bit more sweetness to balance the flavors.

7. How do I store this ice cream?

Store your ice cream in an airtight container to keep it fresh. You can also wrap the ice cream with plastic wrap before closing the lid to prevent ice crystals from forming.

8. Can I add chocolate chips or other mix-ins?

Yes, you can fold in chocolate chips, crushed cookies, or even chopped nuts into the ice cream mixture before freezing for extra texture and flavor.

9. How do I know when the ice cream is ready?

When the ice cream is firm and easy to scoop, it’s ready to serve. It should have a smooth, creamy texture when scooped.

10. Can I use a different kind of cream?

Heavy cream works best for this recipe to achieve the thick, creamy texture, but you can substitute it with whipping cream if you prefer a slightly lighter version.

Conclusion

This Easy Homemade No Churn Blueberry Ice Cream is a delicious, no-fuss treat that’s perfect for hot summer days or any time you’re craving a refreshing frozen dessert. With just a few ingredients and no ice cream maker required, this creamy, fruity dessert will quickly become a favorite for everyone!