Easy Homemade No Churn Blueberry Ice Cream Recipe
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!
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 9x5 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
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