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?
Servings: 10 servings
Calories: 317kcal
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