Easy Homemade No Churn Blueberry Ice Cream Recipe

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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!

titled: No-Churn Blueberry Ice Cream Recipe


I’m obsessed with this creamy blueberry ice cream! I’d go out on a limb and say that it’s the best ice cream, loaded with all my favorite things!

And you don’t need an ice cream machine to make it! 

Any ice cream lover will be over the moon with the fresh blueberry flavor!

This simple recipe truly does make delicious ice cream, – and it’s one of my favorite delicious blueberry recipes.

The simple steps are written on the recipe card below, and I think you’ll be pleased with the depth of flavor. 

The next time that you’re craving creamy ice cream with a blueberry taste, follow the full directions, and you’ll be happy!

Perfect for blueberry season and an easy way to cool down your taste buds on a hot summer day! It’s the perfect summer treat! 

no-churn ice cream ingredients

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 creamcheesecake,  and salty maple bacon.

Or, for a healthier option, make some nice cream with frozen bananas. Even the kids can help with this one!

bowl of blueberry ice cream mixture, before freezing

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.

pouring blueberry ice cream into pan to freeze

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. You can easily turn this into strawberry ice cream! 
  • 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

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. If you have fresh blueberries, use them. Both are great options! 

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 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.

How long will this last in the freezer? 

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.

scoop of no churn ice cream next to waffle cone

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blueberry ice cream cone, close up

blueberry ice cream cone, close up

Easy Homemade No Churn Blueberry Ice Cream Recipe

Donna Elick
Blueberry Ice Cream can be made in your kitchen without an ice cream maker! Whip up this recipe for a sweet frozen dessert for summer!
4.75 stars from 4 reviews
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Method Freezer, Stovetop
Servings 8


  • 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 freezer for 5 hours until the ice cream has set.


Serving: 1 | Calories: 408cal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 80mg | Sugar: 39g | Fiber: 1g | Calcium: 183mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled collage for blueberry ice cream recipe

Originally published July 2021, updated and republished July 2024

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  1. 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!

    1. 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!

    1. 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,

    1. 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,

  2. 5 stars
    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!!

    1. 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,

  3. 4 stars
    This was a little too sweet, but still tasty. I will try it again and increase the amount of blueberries I use.

  4. 5 stars
    Wow, I can’t believe I made this! This blueberry ice cream was so easy to make and turned out incredibly delicious. Definitely making it again!

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