No Churn Blueberry Ice Cream
This no churn blueberry ice-cream only needs 4 ingredients and it is shockingly creamy that you wouldn’t believe that you don’t need an ice cream maker.
Disclosure: This Page May Contain Affiliate Links, Which May Earn Me A Commission, With No Additional Cost To You. Each Of These Links Are Referenced With The Asterisk Symbol * Next To It, At All Places It Is Posted.
Let me start by explaining what no-churn is. 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.
I made a simple blueberry compote to swirl into the ice cream base. You could simply swap in any kind of berry, or substitute it with caramel or chocolate sauce, chopped oreos, m&ms, and more! It is very easy to customize, so have fun with it!
Prep Time – 20 minutes
Ingredients
- 1 ¾ cups – Blueberries
- 2 cups – Heavy cream
- 1 cup – Sweetened condensed milk
- ¼ cup – granulated sugar
Directions
- Take blueberries and sugar in a medium sized pan
- On medium heat, keep stirring gently. You will start seeing the blueberries releasing the juices slowly
- Bring to a simmer. Remove pan from the heat
- Blend the mix in a blender till smooth
- Use a strainer to get a thick pulp of blueberry
- In a medium sized bowl, whip up the whipping cream till you get stiff peaks
- Add in the condensed milk and using a spatula, fold into the whipping cream
- Add in the blueberry pulp and fold it into the mix. Try not to stir vigorously as this will cause the mix to become too thin and lose all its fluff.
- Freeze it for 6 to 8 hours or overnight.
- Grab an ice-cream scoop and serve!
Tips
- Whipping cream – The higher the fat, the creamier your ice 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.
- 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.
No Churn Blueberry Ice Cream
Ingredients
- 1 ¾ Cups Blueberries
- 2 Cups Heavy cream
- 1 Cup Sweetened condensed milk
- ¼ Cup Granulated sugar
Instructions
- Take blueberries and sugar in a medium sized pan.
- On medium heat, keep stirring gently. You will start seeing the blueberries releasing the juices slowly.
- Bring to a simmer. Remove pan from the heat.
- Blend the mix in a blender till smooth and pass it through a strainer.
- In a medium sized bowl, whip up the whipping cream till you get stiff peaks.
- Add in the condensed milk and using a spatula, fold into the whipping cream.
- Next add in the blueberry pulp and fold it into the mix. Try not to stir vigorously as this will cause the mix to become too thin and lose all its fluff.
- Freeze it for 6 to 8 hours or overnight.
- Grab an ice-cream scoop and serve!
Video
Did you find this recipe helpful ?? Leave me a star rating & let me know how it turned out in the comments below. Don’t forget to share with family and friends!
PIN the pic below to “Summer Recipes” Board to check it out later!
Join Sugar Spice Community:
Facebook Group | Pinterest | Instagram | YouTube
Looking for more recipes? Sign up for our Sugar Spice newsletter and our YouTube Channel for weekly videos. Also rate, comment and share this article!
Disclosure: This page may contain affiliate links, which may earn me a commission, with no additional cost to you. Each of these links are referenced with the asterisk symbol * next to it, at all places it is posted.
About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
