Description
A simple and delicious no-churn blueberry ice cream made without an ice cream maker.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until thickened. Let cool.
- Whip the heavy cream until stiff peaks form.
- Fold in sweetened condensed milk and vanilla extract.
- Swirl in the blueberry mixture. Avoid overmixing.
- Transfer to a loaf pan and freeze for at least 6 hours.
Notes
- Use frozen blueberries if fresh ones are not available.
- For a smoother texture, blend the blueberry mixture before adding.
- Store in an airtight container to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: no-churn ice cream, blueberry ice cream, easy dessert, homemade ice cream