Friday, July 16, 2021

No-Churn Blueberry Ice Cream Recipe

This blueberry ice cream recipe can be made in your kitchen without a special machine! Whip some up for a sweet and healthy summertime treat.

Not only is this dessert rich and creamy, but it contains just six simple ingredients!

Every bite has a burst of natural flavors from the sweetness of the berries and the tart lemon juice.

Check out my other no-churn ice cream recipes as well! I’ve got flavors like strawberry, peaches and cream, and salty maple bacon.

It’s a little extra work, but my triple berry sangria recipe is perfect for the adult crowd. Or, try 2-ingredients “nice cream” made from bananas - even the kids can help with this one!

blueberry ice cream in a cone

How To Make No-Churn Blueberry Ice Cream

No need for fancy gadgets - just blend everything together and chill until it’s set!

First, get your loaf pan nice and cold. Stick it in the freezer before you get started on the blueberry ice cream recipe.

Make a sauce out of the berries, lemon juice, and sugar on the stove, then let it cool for a bit in the refrigerator. Doing this guarantees a silky smooth texture for your frozen treat.

Next, whip up your dairy ingredients and fold in the fruit sauce along with extra whole blueberries.

Pour into the metal container and freeze until it no longer jiggles.

no-churn ice cream ingredients

Helpful Tips and Tricks
  • Create new flavors. I love to swap out the berries with other fruit that’s in season, and they have all turned out delicious. It’s also a great way to use up what you have on hand before it spoils.
  • Avoid freezer burn. The best way to prevent this is to eat it all in one sitting - just kidding! Simply covering the pan tightly with foil or placing it in a large ziploc bag is the easiest way to keep it protected.
  • Want some toppings? You can’t go wrong with a dollop of homemade whipped topping or your favorite sprinkles. Add a spoonful of crushed graham crackers or chopped nuts to your bowl, or stick in a few waffle cone pieces to make it extra fancy.

blueberry ice cream recipe in a glass bowl being mixed

Kitchen Tools You Will Need

blueberry ice cream poured into a pan

FAQ - Common Recipe Questions

Can I make blueberry ice cream with fresh berries?

While frozen berries tend to be more affordable, this recipe works just fine with fresh ones instead.

Why is it called no-churn ice cream?

When you use a machine, whether electric or one with a handle, the dairy base has to be churned inside a container surrounded by ice and rock salt.

Instead, this recipe lets you prepare the base and pop it straight into the freezer.

It takes a similar amount of time before it’s ready to eat, but it’s less overall work and doesn’t require any special equipment.

no-churn ice cream scooped

How long will this last in the freezer?

I recommend using it up within 2 weeks before the texture and flavor changes too much.

Be sure to keep it well covered and let it soften on the counter for a few minutes before scooping.


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blueberry ice cream in a cone

Yield: 8
Author: Donna Elick
No-Churn Blueberry Ice Cream Recipe

No-Churn Blueberry Ice Cream Recipe

This blueberry ice cream recipe can be made in your kitchen without a special machine! Whip some up for a sweet and healthy summertime treat.
Prep time: 30 MinInactive time: 5 HourTotal time: 5 H & 30 M


  • 1 1/2 cup frozen or fresh blueberries
  • 2 tablespoon lemon juice
  • 1/4 cup sugar
  • 2 cups heavy cream
  • 14 ounce can sweetened condensed milk
  • 1/2 cup fresh blueberries


  1. Place a 9x5 loaf pan into the freezer.
  2. In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar. Bring the mixture up to a boil over high heat. Once the mixture comes up to a boil, reduce the heat to medium heat. Smash the blueberries and allow the mixture to simmer for 10 minutes.
  3. Pour the mixture into a fine-mesh strainer over a large bowl, press the mixture through the strainer. Place the mixture into the fridge for 30 minutes to allow the mixture to cool.
  4. In a large bowl, combine the heavy cream and sweetened condensed milk. Using a mixer, whip with a mixer on high until the mixture has soft peaks.
  5. Fold the blueberry sauce and fresh blueberries into the heavy cream mixture.
  6. Pour the mixture into the loaf pan and cover with plastic wrap. Place it in the fridge for 5 hours until the ice cream has set.

No-Churn Blueberry Ice Cream Recipe closeup

Originally published July 2021

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  1. This sounds easy & fun. I am sure kids would love to make their own special flavors.

  2. In Step 6 of the printable recipe you mean freezer instead of fridge, right?

  3. Can the heavy cream be substituted with Light Half and Half or fat free half and half? I am trying to make it WW friendly! Thanks!


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