No-Churn Blueberry Ice Cream
No-Churn Blueberry Ice Cream
Ingredients
For the Blueberry Compote
- 1/2 cup blueberries, fresh
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For the Ice Cream Base
- 1 1/2 cups heavy cream, cold
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
For Garnish
- 1/4 cup blueberries, whole, fresh
Instructions
- 1
Prepare the blueberry compote: In a small saucepan, combine 1/2 cup fresh blueberries, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice. Heat over medium-low heat. As the blueberries soften, mash them gently with a wooden masher or fork. Continue to simmer for about 5 minutes, stirring occasionally, until the compote thickens into a dark purple sauce. Remove from heat and set aside to cool completely. This can be done in advance and chilled.
⏱️ 10 min
- 2
In a large glass bowl, pour the cold 1 1/2 cups heavy cream. Using an electric hand mixer, whip the cream on medium-high speed until it thickens and forms soft peaks, about 3 to 5 minutes.
⏱️ 5 min
- 3
Gently fold in the 14 ounces of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream until just combined. Be careful not to deflate the whipped cream.
⏱️ 2 min
- 4
Add the cooled blueberry compote to the cream mixture. Gently swirl the compote into the base using a spatula to create a marbled effect, or mix until the mixture is uniformly purple, depending on your preference.
⏱️ 2 min
- 5
Transfer the combined mixture into a freezer-safe container. Garnish the top with 1/4 cup of whole fresh blueberries.
⏱️ 2 min
- 6
Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals, then secure with a lid. Place in the freezer for at least 6 hours, or until the ice cream is firm.
- 7
Once frozen, scoop and serve your homemade no-churn blueberry ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Blueberry Ice Cream
Ingredients
For the Blueberry Compote
- 1/2 cup blueberries, fresh
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For the Ice Cream Base
- 1 1/2 cups heavy cream, cold
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
For Garnish
- 1/4 cup blueberries, whole, fresh
Instructions
- 1
Prepare the blueberry compote: In a small saucepan, combine 1/2 cup fresh blueberries, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice. Heat over medium-low heat. As the blueberries soften, mash them gently with a wooden masher or fork. Continue to simmer for about 5 minutes, stirring occasionally, until the compote thickens into a dark purple sauce. Remove from heat and set aside to cool completely. This can be done in advance and chilled.
⏱️ 10 min - 2
In a large glass bowl, pour the cold 1 1/2 cups heavy cream. Using an electric hand mixer, whip the cream on medium-high speed until it thickens and forms soft peaks, about 3 to 5 minutes.
⏱️ 5 min - 3
Gently fold in the 14 ounces of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream until just combined. Be careful not to deflate the whipped cream.
⏱️ 2 min - 4
Add the cooled blueberry compote to the cream mixture. Gently swirl the compote into the base using a spatula to create a marbled effect, or mix until the mixture is uniformly purple, depending on your preference.
⏱️ 2 min - 5
Transfer the combined mixture into a freezer-safe container. Garnish the top with 1/4 cup of whole fresh blueberries.
⏱️ 2 min - 6
Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals, then secure with a lid. Place in the freezer for at least 6 hours, or until the ice cream is firm.
- 7
Once frozen, scoop and serve your homemade no-churn blueberry ice cream.
⏱️ 1 min