No-Churn Blueberry Ice Cream | Midwest Living

No-Churn Blueberry Ice Cream

No-Churn Blueberry Ice Cream

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  • Makes: 12 to 14 servings
  • Yield: about 1 1/2 quarts
  • Hands On 20 mins
  • Total Time 5 hrs

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Pure. Violet. Joy. The intense color comes from simmering the berries for a few minutes to release their juices -- but after that step, this brightly fruity no-special-gear-required recipe couldn't be more simple.


  • 3 cups fresh or frozen blueberries
  • 3 -4 tablespoons freshly squeezed lemon juice
  • 1 14 - ounce can sweetened condensed milk
  • 1/4 teaspoon fine sea salt
  • 2 cups cold heavy cream


  1. Line a 9x5-inch metal loaf pan with plastic wrap. Place pan in freezer. In a medium saucepan, combine blueberries and 3 tablespoons lemon juice. Bring to a boil; reduce heat to medium and cook, uncovered, until blueberries soften and release their juices, about 5 minutes, smashing berries with a potato masher as they cook. Transfer to a large bowl; set aside to cool completely. Whisk in sweetened condensed milk and salt.
  2. In a mixing bowl, whip cream at medium-high speed until stiff peaks form. Fold one-third of the whipped cream into blueberry mixture to lighten it, then fold in remaining cream until well-blended. Taste for seasoning; if desired, fold in remaining 1 tablespoon lemon juice. Transfer mixture to chilled pan and freeze, uncovered, until firm, 4 to 6 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.

Nutrition Facts

(No-Churn Blueberry Ice Cream)

Servings Per Recipe 12, sat. fat (g) 11, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 56, Fat, total (g) 17, vit. C (mg) 6, cal. (kcal) 264, vit. A (IU) 696, iron (mg) 0, pro. (g) 4, calcium (mg) 123, sugar (g) 23, Potassium (mg) 193, fiber (g) 1, sodium (mg) 100, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Folate (µg) 8, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 25, Niacin (mg) 0

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