This homemade blueberry ice cream is creamy and bursting with blueberry flavor! It’s a no-churn blueberry ice cream made of heavy cream, condensed milk and blueberry sauce or blueberry pie filling. So easy to make!
Blueberry Ice Cream Ingredients
2 cups heavy cream
1 cup condensed milk
1 tsp pure vanilla extract
1 ½ cup Blueberry filling or canned blueberry pie filling
How to make Blueberry Ice Cream
Chill the mixing bowl and the whip attachment in the freezer for 30 minutes ( it will help to maximize the volume of heavy cream when whipping).
Make the blueberry filling or make ahead and make my canned blueberry pie filling recipe.
In a saucepan over medium heat, add blueberries and sugar. Simmer for 5 minutes until sugar dissolved. Add lemon zest, lemon juice, and honey. Simmer for another 5 minutes. Add cornstarch dissolved in water. Simmer until thickened. Turn off the heat. Add cinnamon powder, nutmeg, and vanilla. Mix until well blended. Set aside and let it cool.
For the no-churn ice cream
Cover with the lid or plastic wrap. Freeze for 6 hours or overnight.
Let it sit for 10 minutes at room temperature for easy scooping.
Blueberry Ice cream (No-Churn)
Watch How to Make It
Equipment
- stand mixer or hand electric mixer
Ingredients
- 2 cups heavy whipping cream
- 1 cup condensed milk
- 1 tsp pure vanilla extract
- 1 ½ cup Blueberry filling
Blueberry filling ingredients
- 3 cups blueberries fresh or frozen
- ¼ cup sugar
- 1 Tbsp honey or maple syrup
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
- ¼ cinnamon powder
- Pinch of ground nutmeg
- 1 ½ tbsp cornstarch
- 1 tbsp water
Instructions
- Chill the mixing bowl and the whip attachment in the freezer for 30 minutes ( it will help to maximize the volume of heavy cream when whipping).
For the blueberry filling
- In a saucepan over medium heat, add blueberries and sugar. Simmer for 5 minutes until sugar dissolved. Add lemon zest, lemon juice, and honey. Simmer for another 5 minutes. Add cornstarch dissolved in water. Simmer until thickened. Turn off the heat. Add cinnamon powder, nutmeg, and vanilla. Mix until well blended. Set aside and let it cool.
For the no-churn ice cream
- Whip the heavy cream with the pure vanilla extract in a chilled bowl using an electric hand mixer or stand mixer until stiff peaks.
- Fold in the condensed milk until well combined.
- Add one cup of blueberry filling into four dollops, then fold into the ice cream mixture.
- Transfer in a loaf pan and add the remaining blueberry filling on top of the ice cream mixture. Use a skewer or knife and swirl the blueberry filling.
- Cover with the lid or plastic wrap. Freeze for 6 hours or overnight.
Notes
serving. Blueberry filling in a can is also a good substitute for this recipe.
