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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
