No-Churn Blueberry Ice Cream
This no-churn blueberry ice cream is rich, creamy, and packed with fresh blueberry flavor. Made with blueberries, condensed milk, and whipped cream, it comes together in minutes and freezes into a smooth homemade ice cream without an ice cream maker. It’s one of the easiest ways to turn fresh summer blueberries into a frozen dessert everyone loves.
Indulge in the creamy goodness of homemade no-churn ice cream infused with the sweet-and-tangy flavor of fresh blueberries. This simple yet decadent treat requires just a few ingredients, including heavy cream, sweetened condensed milk, vanilla extract, and a generous amount of juicy blueberries.
The beauty of no-churn ice cream lies in its ease of preparation—no ice cream maker is required! Whip the cream, fold in the condensed milk, vanilla, and blueberries, then freeze until firm. The result is a lusciously smooth and flavorful ice cream with the delightful surprise of bursting blueberries in every bite.
Why You’ll Love This Ice Cream
- Made with just a handful of ingredients.
- No ice cream maker needed.
- Fresh or frozen blueberries work equally well.
- Creamy texture without eggs or cooking.
- Perfect for blueberry season.
- Easy to customize with lemon zest or cheesecake flavors.
Ingredients and substitutes
- Whipping cream – The higher the fat, the creamier your ice cream. I use heavy cream with 38% fat.
- Sour cream is my secret ingredient. It balances the sweetness from the condensed milk while adding a subtle tang and extra creaminess that makes the ice cream taste more like premium store-bought ice 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 minutes. 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.
Step-by-step: Homemade Blueberry Ice Cream
- In the large bowl of a stand mixer, with the whisk attachment, whip the heavy whipping cream and sour cream until soft peaks.
- Next, add the condensed milk and vanilla extract. Mix for a minute more to combine. This is your ice cream base.
- Pulse the blueberries in a blender, then pass through a fine-mesh sieve; discard the skins and set the blueberry mixture aside.
- 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!
Blueberry Ice cream (No-Churn Recipe)
Indulge in the simplicity of homemade, no-churn blueberry ice cream, a delightful treat that requires just a few ingredients. Blend fresh blueberries with sweetened condensed milk, vanilla extract, and whipped cream until smooth and creamy. Freeze until firm, and enjoy the fruity flavor in every scoop without needing an ice cream maker.
Video
Ingredients
- 240 ml (1 cups) Whipping cream (83% plus)
- 120 ml (cup) Sour Cream
- 120 ml (½ cup) Condensed milk
- 200 g (7 oz) Blueberries
- 1 tsp Vanilla extract optional
Method
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream and sour cream until soft peaks240 ml Whipping cream, 120 ml Sour Cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.120 ml Condensed milk, 1 tsp Vanilla extract
- Pulse the blueberries in a blender, then pass them through a sieve – discard the skins and set the juice aside. Then, add the blueberry puree to the whipped cream mixture and combine.200 g Blueberries
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Notes
- Fresh or frozen blueberries can be used.
- For a smoother texture, blend and strain the blueberries before adding them to the ice cream base.
- For extra blueberry flavor, reduce the puree on the stovetop until thick and concentrated.
- Add 1 teaspoon lemon zest for a bright blueberry-lemon variation.
- Store in an airtight container in the freezer for up to 2 months.
- If the ice cream freezes very firm, allow it to soften slightly before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use ripe blueberries for the best flavor and color.
- Cook and cool the blueberry puree if you want a deeper blueberry taste.
- Whip the cream to stiff peaks before folding in the condensed milk.
- Do not overmix after adding the blueberries if you want beautiful blueberry swirls.
- Freeze at least 4 hours, preferably overnight, for the best texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
- 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
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 refers 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, and strawberries, as well as other fruits, such as mango, cherries, lemon, etc.
more blueberry recipes
- Mini Cheesecakes • Blueberry
- Blueberry Macarons
- Baked Blueberry Cheesecake Bars
- Easy Blueberry Crumble
- Blueberry Cobbler Recipe
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.
Thank you, Maria. I am so happy you enjoyed it.
This recipe is so easy to make! I like chunks of fruit in my ice cream so I crushed my blueberries with the bottom of a cup instead of blending and straining them. Thanks for a wonderful blog!
Thank you, Emilee. So happy you enjoyed it
I just made vanilla bean ice cream but this looks so much better. This will be the next one on my ice cream list. I have had blueberry ice cream before because I love the taste but never have tried to use it in ice cream. Can’t wait – thanks!
Thanks Lita. Vanilla is always my favorite but this is delicious. You will love it.
Best blueberry ice-cream ever!! Easiest ice cream ever. Loved it.
Thank you, Robina. So happy you had success with this recipe and everyone enjoyed it. Thank you so much for coming back to write this feedback. Have a wonderful day.
Wonderful dessert, you did a great job! Thank you Veena for sharing! I’m sure that my friends will be delighted!
Thank you, Olga
This looks absolutely amazing. Tasted so good. We loved the blueberry filling too. Definitely making this again.
Thank you, Robin. So happy you enjoyed it.