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?
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 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.