Easy homemade no-churn ice creams are the best thing in summer. Often one simple ingredient can give you a new flavor like this blueberry ice cream. It uses only three ingredients and needs only 5 minutes of prep time. So creamy and you don't need an ice cream maker.
I love the sight of melting ice cream!! Can you see this blueberry ice cream? With the way it's melting you can imagine how hot our summer gets here. This is inside the house. Usually, we would have the air conditioning on, but the kids were having a water party, so we had to keep all the doors and windows open. Water fights as the kids like to call it, is the only thing that gets kids excited about summer, and of course, drinks and ice cream.
Because of hot summers, we do go through quite a bit of ice cream, popsicles, and cold drinks in our home. Making homemade is definitely one way to make it easier on the wallet.
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.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- 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 that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary add a tablespoon or two of powdered 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 definitely use fresh or canned blueberries. If you use canned fruit make sure to check if it's sweetened. Some canned fruits use sugar as a preservative. NO big deal - just reduce the quantity of sugar in the recipe by a few tablespoons.
Blueberry filling for topping
I once used my popular blueberry filling over this no churn blueberry ice cream. And since then, it has become a must-have on our blueberry ice cream. That extra drizzle of sweet blueberries just takes this homemade ice cream to the next level. I highly recommend it.
Did you know it takes just 5 minutes to make the blueberry filling at home? That's less than the time you need to go buy some from the store. Here's my recipe with video.
Step by step instructions (Save/Pin)
- Pulse the blueberries in a blender then pass thru a sieve - discard the skins and set the juice aside
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Then add the blended and strained blueberries juice.
- Give it a gentle swirl to combine just enough to marble it.
- Alternatively, stir vigorously to blend everything into a smooth blueberry purpl color.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
Eggless & gluten-free blueberry ice cream
Since this is not a French custard-base, it has no egg yolks. This means it's naturally eggless. It is also gluten-free. With so many food-related allergies these days, ice creams like this are great to have on hand when you have kids, and their friends visit. You can also make this three-ingredient ice cream with other fruits. So, don't forget to check out my other ice cream recipes.
What else can you make with blueberries?
Blueberries are so versatile and there is so much you can do with them. Here are a few blueberry inspired recipes that I have shared with you on this blog.
- Classic Blueberry Tart
- Easy Blueberry Crumble
- Blueberry filled macarons
- Cream Cheese Blueberry Crumb Bars
- Baked mini blueberry cheesecakes
- Blueberry Cheesecake
- Apple blueberry cupcakes
- Mini blueberry cream cheese tarts
- Banana blueberry smoothie
- Blueberry filling for cakes, pies, and tarts
- Blueberry Cream Cake with crumb topping
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Homemade Blueberry Ice cream Recipe NO Churn
Print Pin Rate VeenaazmanovDescription
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Blueberries
- 1 tsp Vanilla extract optional
- ½ cup Blueberry filling for topping optional
Instructions
- Pulse the blueberries in a blender then pass thru a sieve - discard the skins and set the juice aside
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Add the blended and strained blueberry juice
- Give it a gentle swirl to combine just enough to marble it.
- Alternatively, stir vigorously to blend everything into a smooth blueberry purple color.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
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
