A few weeks ago, Chris and I went to a darling little blueberry farm about 20 minutes from our house and picked the most gorgeous blueberries! It was my first time blueberry picking and I’m absolutely HOOKED! After a warm morning of picking, I decided to make this deliciously easy no churn blueberry ice cream! There’s no custard making, churning, or headaches, just a scrumptious ice cream that’s fool proof.

So let’s get to it!

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What You’ll Need to Make No Churn Blueberry Ice Cream

makes about 6-8 servings

• 14 oz can of sweetened condensed milk
• 2 cups of heavy whipping cream
• 3 teaspoons of vanilla extract
• 2 cups of fresh blueberries
• 1/3 cup of granulated sugar or stevia
• 1 lemon – juiced
• 1 tablespoon of lemon zest

How To Make It

1. In a sauce pan, add in the blueberries, sugar, lemon juice, and zest. Place the pan over medium high heat and bring to a boil. Reduce heat and let the blueberries gently boil, about 5-10 minutes. Use a wooden spoon to gently mash the blueberries.
2. Take the blueberry mixture off the stove and cool completely, about 20 minutes.
3. With an electric mixture, beat the heavy whipping cream until stiff peaks begin to form. This will happen quicker if you let your mixing bowl sit in the freezer for about 30 minutes beforehand.
4. In a large mixing bowl (this one is my favorite), stir together the sweetened condensed milk with the vanilla extract. Gently fold in the whipped cream, being careful not to overmix!
5. Add in the cooled blueberry mixture and stir until just combined.
6. Pour the ice cream into a loaf pan and cover the top with a piece of parchment paper. Freeze the ice cream for at least six hours or overnight before serving.

No Churn Blueberry Ice Cream Notes:

I love to serve this no churn blueberry ice cream with some fresh blueberries on top and you can also garnish with a little mint if you want to get fancy! This is a fun spring dessert to serve to a crowd since you can make it the day before and everyone loves fresh ice cream!

Adding the lemon juice and zest to the blueberry mixture only enhances the blueberry flavor and helps breakdown the blueberries. However, if you’re wanting to taste the lemon, I would add the juice and zest of one whole lemon to the ice cream mixture!

You can use the ice cream base for any ice cream flavor you want to make! This recipe would work well with any berry flavor or even peaches! This no churn blueberry ice cream is perfect for Memorial Day Weekend or any summer BBQ!

Happy Cooking Y’all,