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Simple No-Churn Blueberry Ice Cream

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No-Churn Blueberry Ice Cream is a delicious and simple treat for the warmest of summer days. What’s not to love about a creamy and sweet vanilla ice cream, swirled with delicious blueberries?

Blueberry No Churn Ice Cream in glass dishes and metal loaf pan.

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It shouldn’t be this easy to make such a delicious treat. No-Churn Blueberry Ice Cream is quickly becoming my new favorite summer recipe!

If you haven’t yet made a no-churn ice cream, start with this one. It’s amazing that such simple ingredients and minimal effort could yield such delicious results.

Begin with berries. Cook them in a small saucepan until their juices are released and thickened.

Whip the cream, fold in the sweetened condensed milk and vanilla, and pour into a loaf pan.

Drop dollops of cooked and cooled fruit on top of the ice cream, swirl with a knife, top with a sheet of waxed paper… and freeze. It’s that simple.

Step by step photos showing how to make no churn blueberry ice cream.

It takes about 6 hours to thoroughly freeze. Although, when I check mine, it’s fairly firm at even 4 hours.

Treat yourself and your family to a sweet, summer treat! Serve it at your next ice cream party, or scooped between two of your favorite cookies for a delicious ice cream sandwich!

Scooped No Churn Blueberry Ice Cream in a loaf pan.

Frequently Asked Questions

Can I use canned fruit instead of fresh?

I love that this recipe is a celebration of fresh berries, but if canned is all you have on hand go ahead. Though, if there is a lot of liquid drain some away to stop icy lumps forming in your ice cream. If you have any extra fruit leftovers would be delicious served alongside the ice cream for a super fruity treat!

Does this recipe work with other fruit!

Yes! Any fruit will do but fresh berries will work best.

Side view of scooped Blueberry No Churn Ice Cream with metal loaf pan

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Blueberry No Churn Ice Cream in glass dishes and metal loaf pan.

Simple No-Churn Blueberry Ice Cream

No-Churn Blueberry Ice Cream is a delicious and simple treat for the warmest of summer days. What’s not to love about a creamy and sweet vanilla ice cream, swirled with delicious blueberries?
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 6 hours 15 minutes
Servings: 10 servings
Author: Stephanie Wilson

Ingredients 

Blueberry Swirl

  • 1 cup blueberries rinsed
  • 2 tablespoons sugar
  • Juice of 1 lime see note

Ice Cream

  • 2 cups heavy cream cold
  • 1 14- oz can sweetened condensed milk
  • 1 teaspoon vanilla

Instructions

  • In a small saucepan, add blueberries, sugar, and juice of lime or lemon. Bring to a boil; reduce heat and cook for about 4 minutes, or until berries have released their juice and thicken. Set aside to cool to room temperature.
  • Meanwhile, whip the cream until stiff peaks form. Using a rubber spatula, gently fold in the vanilla and sweetened condensed milk until mixed.
  • Pour the ice cream into a 4 1/2-by-8 1/2-inch loaf pan. Drop spoonfuls of the cooled berries ontop of the ice cream. Using a knife, swirl the berries into the ice cream. Lay a sheet of waxed paper on top and freeze until firm, 6 hours.

Notes

Lemon juice can easily be substituted for the lime juice, if you prefer.

Nutrition

Calories: 317kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 67mg | Potassium: 215mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 821IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 0.2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: blueberry, blueberry ice cream, dessert, ice cream, make ahead, no churn ice cream

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