This easy no-churn blueberry ice cream is a creamy, fruity delight that comes together without the need for an ice cream maker. It’s the perfect summer dessert—bursting with blueberry flavor and a smooth, velvety texture. Whether I use fresh or frozen berries, this recipe never fails to impress with its simplicity and delicious results.
Why I Love This Recipe
I love how incredibly easy this blueberry ice cream is to make—no churning, no fancy equipment, and no fuss. It’s rich and creamy thanks to the heavy cream and sweetened condensed milk, while the blueberries bring a refreshing tartness. I can throw it together in just a few steps, pop it in the freezer, and end up with a dessert that looks and tastes like it came from a gourmet shop.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups frozen or fresh blueberries
2 tablespoons lemon juice
1/4 cup sugar
2 cups heavy cream
14-ounce can sweetened condensed milk
1/2 cup fresh blueberries (for added texture)
Directions
I start by placing the 1 1/2 cups of blueberries, lemon juice, and sugar in a small saucepan over medium heat. I let it cook, stirring occasionally, until the berries break down and the mixture thickens slightly—usually about 5 to 10 minutes.
Once it’s cooked down, I remove it from heat and let it cool completely.
In a large mixing bowl, I whip the heavy cream with a hand mixer until stiff peaks form.
I gently fold in the sweetened condensed milk, being careful not to deflate the whipped cream.
Next, I swirl in the cooled blueberry mixture, and if I want a chunkier texture, I fold in the extra 1/2 cup of fresh blueberries too.
I pour everything into a loaf pan or freezer-safe container, smooth out the top, and cover it with plastic wrap or a lid.
I freeze it for at least 4–6 hours or until it’s firm and scoopable.
Servings and timing
This recipe makes about 8 servings. Prep time: 15 minutes Cook time: 10 minutes Freeze time: 4–6 hours
Variations
I sometimes swap the blueberries for strawberries, raspberries, or blackberries for a different berry twist.
If I want it less creamy, I reduce the amount of sweetened condensed milk slightly.
For added crunch, I mix in crushed graham crackers, chopped nuts, or white chocolate chips before freezing.
I’ve also stirred in a teaspoon of vanilla extract for a deeper flavor.
Storage/Reheating
I store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for about 5–10 minutes so it softens just enough to scoop easily. There’s no reheating required, just enjoy it straight from the freezer!
FAQs
What if I don’t have heavy cream?
I’ve tried using whipping cream with success, but I avoid milk or half-and-half because they don’t whip up enough to give that rich texture.
Can I make this with only frozen blueberries?
Yes, I can use only frozen blueberries, but I make sure to cook them down as directed to avoid a watery texture.
Can I make this recipe dairy-free?
Yes, I’ve made a dairy-free version using coconut cream and sweetened condensed coconut milk. It’s a bit different in flavor but still delicious.
Do I need an ice cream maker for this recipe?
No, that’s what I love most—there’s no ice cream maker needed at all. It’s completely no-churn and freezer-friendly.
How do I avoid ice crystals in homemade ice cream?
To prevent ice crystals, I make sure everything is well-mixed, the fruit mixture is fully cooled, and I store it in an airtight container with plastic wrap touching the surface.
Conclusion
This no-churn blueberry ice cream has become a go-to dessert for me when I want something fruity, creamy, and incredibly easy to make. With just a handful of ingredients and a few simple steps, I get a refreshing, homemade treat that never fails to please. Whether it’s for a summer BBQ or just a weeknight sweet tooth fix, this recipe always delivers.
A creamy, fruity no-churn blueberry ice cream made with just a few simple ingredients. No ice cream maker required—just whip, swirl, freeze, and enjoy!
Total Time:4 hours 25 minutes
Yield:8 servings
Ingredients
1 1/2 cups frozen or fresh blueberries
2 tablespoons lemon juice
1/4 cup sugar
2 cups heavy cream
14-ounce can sweetened condensed milk
1/2 cup fresh blueberries (optional, for texture)
Instructions
In a small saucepan, combine 1 1/2 cups blueberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens (5–10 minutes).
Remove from heat and let the blueberry mixture cool completely.
In a large mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
Gently fold in the sweetened condensed milk, keeping the whipped cream light and airy.
Swirl in the cooled blueberry mixture. For added texture, fold in 1/2 cup fresh blueberries if desired.
Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid.
Freeze for at least 4–6 hours, or until firm and scoopable.
Let sit at room temperature for 5–10 minutes before serving for easier scooping.
Notes
Swap blueberries with strawberries, raspberries, or blackberries for variation.
Add crushed graham crackers, chopped nuts, or white chocolate chips for texture.
For extra flavor, stir in 1 teaspoon vanilla extract.
Dairy-free version can be made using coconut cream and sweetened condensed coconut milk.
Store in an airtight container with plastic wrap touching the surface to prevent ice crystals.
