No Churn Blueberry Ice Cream
This post may contain affiliate links. Please read my disclosure policy.
Blueberry Ice Cream can be made in your kitchen without a special machine! With just a few ingredients, you can make this blueberry ice cream recipe for a sweet and healthy summertime dessert!
Blueberry Ice Cream
Every bite of this no churn blueberry ice cream has a burst of natural flavors from the sweetness of fresh berries and tart lemon juice.
Check out my other no churn ice cream recipes as well! I’ve got flavors like strawberry shortcake, peaches and cream, cheesecake, and salty maple bacon.
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 or fancy ingredients — 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 your homemade blueberry ice cream mixture into the metal container and freeze until it no longer jiggles.
Blueberry Ice Cream Recipe Tips and Tricks
- Create new flavors. I love to swap out the berries in this blueberry ice cream recipe with other fruit that’s in season. Every batch has 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 your blueberry ice cream 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 this no churn blueberry ice cream extra fancy.
Blueberry Ice Cream FAQ
While frozen berries tend to be more affordable, this recipe works just fine with fresh ones instead.
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 for blueberry ice cream 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.
I recommend eating homemade blueberry ice cream 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.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Blueberry Recipes
No Churn Blueberry Ice Cream
Ingredients
- 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
Instructions
- 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 freezer for 5 hours until the ice cream has set.
Nutrition
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, updated and republished July 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This sounds easy & fun. I am sure kids would love to make their own special flavors.
In Step 6 of the printable recipe you mean freezer instead of fridge, right?
I was wondering the same thing
Isn’t it supposed to be five hours in the freezer??
Hi Laraine,
It has been fixed, thank you.
TSRI Team Member,
Holli
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!
Hey, there — I don’t know about “light” H&H, but Fat-Free uses a lot of corn syrup to make the product thick and creamy since there is no actual cream in it. I’ve never done WW, but my understanding (although I’m not a nutritionist) is that we burn fat but store sugar as fat, so trying to make that particular switch might not work in your favor!
Please send me the red white and blue ice pop recipe I got part of it but lost the rest
Hi Barbara,
You can find the recipe here, enjoy! Red White and Blue Berry Popsicles
TSRI Team Member,
Holli
how would you make chocolate ice cream
Can I use a glass loaf pan instead of a metal one
Hi Donna,
You can use a glass loaf pan. Personally, I don’t use glass because the freezing and thawing often causes it to crack.
TSRI Team member,
Becca
Can sugar substitute be used? ? Stevie etc?
Hi Monica,
You could certainly use a cup-for-cup sugar substitute like erythritol (Swerve), monk fruit or Allulose. Hope this helps!
TSRI Team member,
Becca
You may wish to change the directive from placing “in fridge for 5 hours,” to “freezer!” Easy to make, and it tastes delicious. I’d like to try it with peaches. Two thumbs up!!
Thanks for that catch, Marlene! The recipe instructions will be updated ASAP. Oooo, I bet it will taste fantastic with peaches – please let us know how it turns out!!
TSRI Team member,
Becca
I have an ice cream maker attachment for my stand mixer. Can I use it with your no churn recipes?
Why do you have to strain the blueberries first, can they just be added altogether?
This was a little too sweet, but still tasty. I will try it again and increase the amount of blueberries I use.