Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
No ice cream maker? No problem! Whether you don’t own an ice cream maker or simply are looking for a short-cut to the refreshing dessert, this vibrant, no-churn blueberry ice cream is the perfect solution. All you’ll need are 5 ingredients and a mixer to create this homemade ice cream that’s just as creamy as traditional ice cream, without all the time and effort. Make it for a festive 4th of July dessert, or as an anytime summer treat to cool off with when you're that fresh blueberry flavor.
Top tips for making blueberry ice cream:
— Should I use fresh or frozen blueberries? You can use either in this recipe! If using frozen, you’ve got two options: for smaller blueberry pieces in your ice cream, we'd recommend thawing them out before breaking them down in the food processor. Or, if you prefer bigger chunks of blueberries in your final ice cream, you can skip the food processor and go straight to simmering from frozen.
— Do I have to use an ice cream maker? No ice cream maker needed here. This no-churn recipe only requires a hand mixer (or a stand mixer with a whisk attachment) to create your ice cream; the result is light and slightly softer than traditional ice cream, but every bit as creamy and refreshing. If you’re looking for more homemade ice cream hacks, try out our ice cream in a bag recipe or mason jar ice cream.
— Can I leave out the lemon? While you can, we highly recommend using it. The addition of the lemon doesn’t give a strong citrus taste, but instead enhances the natural flavor of the blueberries.
Ice cream variations.
While we love this fresh blueberry recipe as- is, there are plenty of ways you can experiment with this no-churn ice cream and make it your own. Swap out the blueberries for your favorite berry, or use a combination of berries for a triple-berry treat. If you’re looking for a vegan ice cream, follow our cashew cream method in our no-churn strawberry shortcake vegan ice cream recipe, then replace the strawberry mixture with the blueberry one here.
How long will blueberry ice cream last?
If you have any leftovers, this should keep in the freezer in an airtight container for up to 3 weeks. It will be edible past then, but it might start to turn just a little icy.
Have you made this yet? Let us know how it went in the comments below!
- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 6 hrs 30 mins
- Cal/Serv:
- 536
Ingredients
- 4 c.
blueberries, plus more for serving
- 1/4 c.
granulated sugar
- 1
Juice and zest of 1 lemon
- 3 c.
heavy cream
- 1
(14-oz.) can sweetened condensed milk
- Nutrition Information
- Per Serving (Serves 8)
- Calories536 Fat38 gSaturated fat23 gCholesterol139 mgSodium98 mgCarbohydrates45 gFiber2 gSugar43 gProtein6 gVitamin D1 mcgCalcium205 mgIron0 mgPotassium318 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a food processor, puree blueberries then transfer to a medium saucepan. Working over medium heat, add sugar, lemon juice, and lemon zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes.
- Step 2Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.
- Step 3In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then fold in chilled blueberry puree.
- Step 4 Transfer to 9"-x-5" loaf pan and freeze until firm, 5 hours.
- Step 5 Serve with fresh blueberries.