Blueberry Ice Cream can be made in your kitchen without a special machine! With just a few ingredients, you can make this recipe for a sweet and healthy summertime dessert!
Blueberry Ice Cream
Every bite of this no-churn ice cream has a burst of natural flavors from the sweetness of fresh berries and tart lemon juice.
Or, for a healthier option, make some nice cream with frozen bananas. Even the kids can help with this one!
How To Make Ice Cream Without a Machine
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.
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 cream 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.
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Blueberry Ice Cream FAQ
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.
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.
With love, from our simple kitchen to yours.
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OTHER BLUEBERRY RECIPES
Blueberry Ice Cream
- 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
- Place a 9×5 loaf pan into the freezer.
- 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.
- 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.
- 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.
- Fold the blueberry sauce and fresh blueberries into the heavy cream mixture.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2021
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