No-Churn Blueberry Ice Cream

As the sun shines brighter and temperatures rise, the craving for cool, refreshing treats becomes almost irresistible. There’s something particularly satisfying about homemade ice cream—it's not just a dessert; it's a nostalgic experience that brings back memories of summer days spent with family and friends. The joy of crafting your own ice cream allows you to indulge in personalized flavors, ensuring each scoop is tailored to your tastes.

Beat the summer heat with a homemade treat that's both easy and delicious! Discover the joy of making Berrylicious No-Churn Blueberry Ice Cream—no ice cream maker needed. This creamy, refreshing dessert is made with fresh or frozen blueberries, heavy cream, sweetened condensed milk, and a hint of vanilla and lemon. Perfect for hot days, this recipe allows for creativity and personal flavor twists. Gather your ingredients and enjoy a scoop of summer bliss!

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Ingredients

2 cups fresh or frozen blueberries

1 cup granulated sugar, divided

1 cup heavy cream

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract

1 tablespoon freshly squeezed lemon juice

A pinch of sea salt

Instructions

Prepare the Blueberry Mixture: In a medium saucepan, combine the blueberries, 1/2 cup of the granulated sugar, and the lemon juice. Cook the mixture over medium heat, stirring occasionally to prevent sticking. After about 5-7 minutes, the blueberries should begin to break down, creating a syrupy consistency. For a chunkier texture, use the back of a spoon to gently mash some of the blueberries. Once done, remove from heat and let the mixture cool completely.

Whip the Cream: In a large mixing bowl, use a hand mixer or a stand mixer to whip the heavy cream on high speed until stiff peaks form. This should take approximately 3-5 minutes. The whipped cream should hold its shape without collapsing.

Combine Sweetened Condensed Milk: In a separate, medium-sized bowl, mix the sweetened condensed milk with the remaining 1/2 cup of sugar, vanilla extract, and a pinch of sea salt. Stir until the mixture is smooth and well blended, ensuring the sugar is fully dissolved.

Fold Ingredients Together: Carefully incorporate the whipped cream into the sweetened condensed milk mixture using a spatula. Take your time to gently fold the cream in. This will help maintain the light, airy texture that makes the ice cream delightful.

Add Blueberry Mixture: Once the whipped cream and condensed milk are well combined, gently fold in the cooled blueberry mixture. Aim for a marbled effect by being careful not to overmix; you want some blueberry bits to remain visible for added texture and flavor.

Freeze: Transfer the blueberry ice cream mixture into a freezer-safe container. Smooth the top with a spatula, then cover the container tightly with a lid or plastic wrap. Freeze for at least 6 hours or until completely firm, preferably overnight for the best results.

Serve: Once the ice cream is completely frozen, scoop it into bowls or cones for serving. Enhance the experience by garnishing with fresh blueberries on top or drizzling a little honey for extra sweetness.

Prep Time, Total Time, Servings:

15 minutes | 6-8 hours (freezing time) | 4-6 servings

- Presentation Tips: Serve the ice cream in elegant dessert bowls and consider garnishing it with a sprig of mint for a pop of color. You could also place a few whole blueberries on top for a beautiful finishing touch.