Treat yourself to the easy pleasure of homemade no-churn blueberry ice cream. Just blend fresh blueberries, sweetened condensed milk, vanilla extract, and whipped cream until smooth. Freeze, scoop, and savor the fruity burst without an ice cream maker hassle.
Can Frozen Blueberries Be Used?
Using frozen blueberries is a fantastic option if you don’t have fresh ones on hand. They’re convenient and have a longer shelf life.
I’ve experimented with both fresh and frozen blueberries, and while there’s a slight difference in texture, both yield delicious results. Personally, I prefer using fresh blueberries for mixing into the ice cream, but frozen blueberries are an excellent alternative.
What Is No Churn Ice Cream?
Ice cream machines churn the mixture as it freezes, thickening it and adding volume. However, no-churn ice cream doesn’t need an ice cream maker because it uses different ingredients.
Despite having many kitchen gadgets, I don’t have room for them all! So, I opt for making no-churn ice creams instead of investing in an ice cream maker. Plus, it is a fun activity to do with your kids. Imagine telling them they can make their own ice cream in whatever flavor they want!
How Long Can You Store This Ice Cream For?
While store-bought ice cream may linger in the freezer for ages, homemade treats are best enjoyed sooner rather than later. For this no churn blueberry ice cream, I’d recommend indulging within 2-3 weeks to ensure the perfect texture and taste. If it’s left in the freezer longer, it is more prone to crystallizing.
How To Best Store The No Churn Ice Cream
A freezer-safe, airtight container is the best way to store this ice cream. You need it to be airtight so that extra air doesn’t get into the ice cream and minimizes the risk of crystallizing.
Ingredients and Substitutes For No Churn Blueberry Ice Cream
- Whipping cream – The higher the fat, the creamier your ice cream. Most of the whipping cream available in my area has 33% fat content.
- Condensed milk – Condensed milk is sweetened, which is why we do not add any additional sugar.
- Blueberry – Fresh blueberries are best, but if they’re out of season, you can use frozen blueberries. Note though that this has higher water content that will likely cause some ice crystals in your ice cream.
Some Variations You Might Like to Try
- Blueberry Cheesecake Ice Cream: Swirl in a mixture of crushed graham crackers and cream cheese into the blueberry ice cream for a delicious cheesecake-inspired treat.
- Lemon Blueberry: Add lemon zest and a splash of lemon juice to the blueberry ice cream base for a refreshing citrus twist.
- Blueberry Lavender: Infuse the cream with dried lavender before mixing it into the blueberry ice cream base for a floral and aromatic touch.
- Blueberry Oatmeal Cookie: Mix in crumbled oatmeal cookies into the blueberry ice cream base for a delicious cookie crunch.
- Blueberry Honey Ice Cream: Sweeten the blueberry ice cream base with honey for a natural and slightly floral sweetness.
Pro Tips
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high.
- You can store ice cream in a metal loaf pan wrapped in aluminium foil. The foil helps prevent the formation of ice crystals.
No Churn Blueberry Ice Cream
Equipment
- 1 Handheld or stand mixer
- 1 Mixing bowl
- 1 Blender
- 1 Sieve (optional)
Ingredients
- 1 cup Whipping cream at least 33% fat content
- 1/2 cup Condensed milk
- 200 g Blueberries
Instructions
- Add the condensed milk and mix just until combined
- Pulse the blueberries in a blender. If you want a smooth ice cream, you can pass the blueberries thru a sieve – discard the skins and set the juice aside
- Add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture until you put all the puree.
Notes
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high.
- You can store ice cream in a metal loaf pan wrapped in aluminium foil. The foil helps prevent the formation of ice crystals.
Check Out These Recipes For Other Kiddie Snacks
View all Kiddie Snacks Recipes
SHOP FOR BAKING PRODUCTS USED IN THIS RECIPE:
This post may contain affiliate links. Read our disclosure policy for more details.
