Description
This no-churn Blueberry Ice Cream is a sweet, creamy frozen dessert made with fresh blueberries and a tangy lemon twist. With just a few simple ingredients and no ice cream maker required, it’s perfect for summer!
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
Instructions
- 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.
Notes
- For a smoother texture, you can blend the blueberry mixture before straining it.
- Feel free to swap out the fresh blueberries with other berries like raspberries or blackberries.
- If you prefer a less sweet ice cream, reduce the amount of sugar in the blueberry mixture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 23g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
