With just 3 ingredients and 5 minutes to prep, this no-churn blueberry ice cream is always a winner. Rich and creamy, with a great blueberry flavor. Made with fresh or frozen blueberries. This recipe is a great addition to your no-churn ice cream recipes.
Table of Content
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Traditional ice cream is not as easy as this no-churn variety. It is made with egg yolks, whole milk, heavy cream, and sugar. You simmer the milk mixture in a small to medium saucepan over medium-low heat until you have a thick custard that coats the back of a spoon. Mix it with blueberry puree and cool in the refrigerator. Of course, this needs the use of an ice cream maker based on the manufactures instructions. This ice cream does not need any of those things.
Why make this ice cream?
- It needs just 3 ingredients that you probably already have on hand, and it takes just five minutes to whip. And no you don't need an ice cream machine.
- And it makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- Also, you can make it any time of the year using fresh or frozen blueberries.
- And, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- Blend milk and ice cream in a blender to make the most amazing blueberry smoothie you have ever tasted.
- And unlike traditional homemade ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my heavy cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about the homemade recipe is that you can reduce the sugar.
- Vanilla - I do not add more vanilla because condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
- Blueberry - I'm using frozen blueberries today but you can also use fresh blueberries.
Homemade blueberry ice cream recipe
- In the large bowl of a stand mixer, with the whisk attachment, whip the heavy whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. This is your ice cream base.
Pro tip - This is your basic no-churn vanilla ice cream. 😜 - Pulse the blueberries in a blender then pass thru a fine mesh sieve - discard the skins and set the blueberry mixture aside.
Pro tip - Removing the skin makes a smooth creamy velvety texture ice cream.
- Then, add the blueberry puree to the whipped cream mixture and combine.
Pro tip - I like to stir it well to blend it into a smooth blueberry color. Alternatively, you can add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
Tips for success
- 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. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
More ice cream recipes
- No-Churn homemade Ice Cream recipe, or Vanilla Ice Cream,
- Strawberry Ice Cream, Blackberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
- Cheesecake Ice Cream Recipe
- Pistachio Matcha Ice Cream
- Dulce De Leche Popsicles
- Popsicles - Mango Popsicle or Strawberry Popsicles
- See all ice cream, popsicle recipes
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won't be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
You can use other berries or a combination of berries such as blackberries, raspberries, mixed berries, strawberries, as well as other fruits such as mango, cherries, lemon, etc.
Printable Recipe
Blueberry Ice cream No-Churn
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Ingredients
- 1 cup (250 ml) Whipping cream ((83% plus))
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Blueberries ((up to 12 oz) )
- 1 teaspoon Vanilla extract (optional)
Instructions
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. 😜
- Pulse the blueberries in a blender then pass thru a sieve - discard the skins and set the juice asidePro tip - Removing the skin makes a smooth creamy velvety texture ice cream.
- Then, add the blueberry puree to the whipped cream mixture and combine. Pro tip - I like to stir well to blend it into a smooth blueberry color. Alternatively, you can add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Enjoy!
Recipe 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. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Maria B Rugolo
This recipe is incredibly simple - so few ingredients, such amazingly delicious results. Run the ice cream scoop through and I'm blown away by the look of this ice cream, the color of the ice cream and all those lovely dark blueberries! There is a bit of an icy feel at first that immediately turns into a smooth and creamy texture. The flavor is intense and lasting. Topping it with the Blueberry Filling enhances the intense flavor and added to its lovely presentation.
Veena Azmanov
Thank you, Maria. I am so happy you enjoyed it.