Oh, you guys are going to LOVE this! Seriously, if you’ve ever thought making homemade ice cream was too much work because you don’t have one of those fancy machines, think again! This No-Churn Blueberry Ice Cream is my absolute go-to when I’m craving something super decadent but also want to get it into the freezer fast. It’s ridiculously simple – like, dump-and-stir simple – but the flavor? Wowza! It’s packed with that bright, fresh blueberry goodness that just sings. I’ve made a million no-churn desserts, and this one is just *chef’s kiss* perfect. It’s so creamy and dreamy, you’d never guess it came together in just a few minutes of actual work!

Why You’ll Love This No-Churn Blueberry Ice Cream

Seriously, this recipe is a game-changer! Here’s why it’s going to be your new favorite:

Super Quick Prep: You’re looking at maybe 15 minutes of actual work. That’s it!
No Fancy Equipment Needed: Forget the ice cream maker! All you need is a bowl, a whisk, and a freezer-safe container.
Bursting with Blueberry Flavor: We’re not messing around here. You get that intense, natural blueberry taste in every single bite.
Incredibly Creamy Texture: It’s so smooth and luscious, you’d swear it came from an ice cream shop.
Perfect for Any Occasion: Whether it’s a Tuesday treat or a special dessert for guests, this ice cream always impresses!

Gathering Your No-Churn Blueberry Ice Cream Ingredients

Alright, let’s get our goodies together for this amazing No-Churn Blueberry Ice Cream! It’s honestly so simple, you probably have most of this stuff already. You’ll need:

2 cups of blueberries: Fresh or frozen work perfectly here. If you’re using fresh, give them a gentle mash. If they’re frozen, just let them thaw a tiny bit so you can mash them up too.
1 can (that’s 14 ounces) of sweetened condensed milk: This is the magic ingredient that makes it creamy without churning!
2 cups of heavy whipping cream: Make sure it’s nice and cold when you start!

That’s literally it! Three main things to make the best ice cream ever. See? I told you it was easy!

Ingredient Notes and Substitutions for No-Churn Blueberry Ice Cream

When it comes to the blueberries, I find using fresh ones gives a slightly brighter flavor, but frozen are totally fine and a bit easier sometimes. Just give them a gentle mash – no need for a perfect puree unless you want a super smooth ice cream. If you do want it smoother, blending them up before adding is a great idea! As for the sweetened condensed milk, there really isn’t a good substitute if you want that classic no-churn creaminess and sweetness. And the heavy whipping cream? You really need that high fat content for the texture, so stick with that if you can!

Crafting Your Delicious No-Churn Blueberry Ice Cream

Okay, this is where the magic really happens! It’s so simple, you’ll wonder why you ever bothered with an ice cream maker. First things first, let’s get those blueberries ready.

Preparing the Blueberries for No-Churn Blueberry Ice Cream

If you’re using fresh blueberries, just pop them into a bowl and give them a good mash with a fork or even a potato masher. You want them broken down a bit to release all that yummy juice. If you’re using frozen ones, let them thaw just enough so you can mash them too. Don’t worry about getting every single one perfectly smashed; a little texture is nice!

Achieving the Perfect Creamy Base for No-Churn Blueberry Ice Cream

Now, grab your big mixing bowl and pour in that cold heavy whipping cream. Get your mixer going – I usually start on medium speed and then bump it up. You’re looking for stiff peaks, which means when you lift the beaters, the cream stands up straight and doesn’t flop over. This is super important for that creamy texture!

Combining and Freezing Your No-Churn Blueberry Ice Cream

Once your cream is whipped, it’s time to add the sweetened condensed milk. Gently fold it in with a spatula until it’s just combined. Don’t overmix! Then, carefully fold in your mashed blueberries. You can swirl them in a bit for a pretty look, or just mix them through evenly. Pour all this gloriousness into a freezer-safe container – a loaf pan works great! Cover it up tight, and pop it in the freezer for at least 6 hours, or until it’s wonderfully firm and scoopable. Trust me, the wait is worth it!

Tips for Perfect No-Churn Blueberry Ice Cream

Want your No-Churn Blueberry Ice Cream to be absolutely perfect every time? A few little tricks really help! For the most intense blueberry flavor, don’t be shy with those mashed berries – really get them broken down. If you’re worried about it being too icy, make sure your heavy cream is really cold before whipping, and don’t over-mix when you fold in the condensed milk and blueberries. Overmixing can sometimes break down the air bubbles you worked so hard to create! Also, giving it that full 6 hours (or even overnight!) in the freezer is key to getting that super smooth, scoopable texture. It’s all about patience!

Serving and Storing Your No-Churn Blueberry Ice Cream

This No-Churn Blueberry Ice Cream is just begging to be enjoyed! When you’re ready to scoop, let it sit on the counter for just a minute or two to soften slightly – this makes it way easier to get those perfect scoops.

Serving Suggestions for No-Churn Blueberry Ice Cream

It’s fantastic on its own, but I love topping it with a dollop of whipped cream, a sprinkle of fresh mint, or even some crunchy granola for a little texture contrast. So good! You might also enjoy our cheesecake deviled strawberries for another delightful dessert.

Storage and Reheating Instructions for No-Churn Blueberry Ice Cream

Keep any leftovers tightly covered in the freezer. If it gets too hard, just let it sit out for a few minutes before digging in again!

Frequently Asked Questions About No-Churn Blueberry Ice Cream

Got questions about making this dreamy No-Churn Blueberry Ice Cream? I’ve got you covered!

Q: How can I get my no-churn ice cream even smoother?
A: Great question! The key is really getting those blueberries mashed up well, or even better, giving them a quick blitz in the blender before folding them in. Also, make sure your heavy cream is super cold when you whip it – that helps create tiny ice crystals that make it smooth. For more tips on achieving perfect textures, check out this guide on baking techniques.

Q: Can I make this less sweet?
A: This recipe relies on sweetened condensed milk for its sweetness and texture, so major changes can affect that. If you want a little less sweet, you could try using slightly fewer blueberries or a less-sweet variety if you can find them. But honestly, the sweetness is part of what makes it so delicious!

Q: What’s the best way to mash the blueberries?
A: I usually just use a fork right in the bowl. It’s super easy and gives you a nice texture. If you prefer it really smooth, a quick pulse or two in a food processor or blender works wonders before you add them to the cream mixture.

Q: Can I use different fruits?
A: Absolutely! While I adore this blueberry version, you can totally swap in other fruits like raspberries or even mango. Just make sure to mash or blend them well!

Estimated Nutritional Information for No-Churn Blueberry Ice Cream

Just a heads-up, these numbers are estimates, okay? Since we’re making this at home and everyone likes things a little different, your exact breakdown might vary. But generally, a serving (about half a cup) of this glorious No-Churn Blueberry Ice Cream comes in around 300 calories, with about 16 grams of fat (mostly from that lovely heavy cream!) and 38 grams of carbs, including around 35 grams of sugar. Enjoy it guilt-free!

Dazzling No-Churn Blueberry Ice Cream, 3 Ways

Author: smaakvolle.nl
Total Time: 6 hours 15 minutes
Yield: 1.5 quarts 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious no-churn ice cream bursting with blueberry flavor.

Ingredients

Scale

2 cups fresh or frozen blueberries
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream

Instructions

If using fresh blueberries, gently mash them with a fork or potato masher. If using frozen, let them thaw slightly and mash.
In a large bowl, whip the heavy cream until stiff peaks form.
Gently fold the sweetened condensed milk into the whipped cream until just combined.
Fold in the mashed blueberries.
Pour the mixture into a freezer-safe container.
Cover and freeze for at least 6 hours, or until firm.

Notes

For a smoother texture, you can blend the blueberries before adding them.
Add a swirl of blueberry puree after pouring the mixture into the container for a marbled effect.
Adjust the amount of blueberries to your preference.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 35g
Sodium: 40mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: no-churn ice cream, blueberry ice cream, easy ice cream, homemade ice cream, no-churn dessert, fruit ice cream