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A bowl of creamy homemade no churn blueberry ice cream with fresh blueberries on top.

Easy Homemade No Churn Blueberry Ice Cream

A simple and forgiving no-churn blueberry ice cream recipe that delivers a creamy, fruity treat using pantry-friendly ingredients.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Essentials
  • 1.5 cups fresh or frozen blueberries Choose ripe, fragrant berries if fresh, or a good-quality frozen bag if convenient.
  • 2 tablespoons lemon juice Fresh is best for brightness, but bottled will work.
  • 0.25 cups granulated sugar Regular cane sugar is fine; make sure it’s gluten-free.
  • 2 cups heavy cream Use cold from the fridge for the best texture.
  • 14 ounces sweetened condensed milk Check for gluten-free assurance.
  • 0.5 cups fresh blueberries These get folded in for texture and pops of flavor.
Optional Add-ons
  • 1 teaspoon vanilla extract Use pure vanilla for the best aroma.
  • 1 tablespoon fresh mint leaves Use as a garnish.
  • 0.25 cups chopped almonds or walnuts Ensure nuts are gluten-free.

Method
 

Preparation
  1. Pop a 9x5-inch loaf pan into the freezer while you work.
  2. In a medium saucepan, combine 1 1/2 cups of blueberries, lemon juice, and sugar. Heat over medium heat until gentle boil, then reduce heat and simmer for about 10 minutes.
  3. Set a fine-mesh strainer over a bowl and pour cooked berry mixture through it to strain.
  4. Chill the strained sauce in the refrigerator for about 30 minutes.
  5. In a clean, cold bowl, whip 2 cups of heavy cream and 14 ounces of sweetened condensed milk until soft peaks form, about 3-4 minutes.
  6. Fold the chilled blueberry sauce and fresh blueberries into the whipped cream mixture.
  7. Pour the mixture into the chilled loaf pan, smooth the top, and cover with plastic wrap.
  8. Freeze for about 5 hours or until solid.

Notes

This ice cream keeps well in the freezer for up to 2 weeks if stored in an airtight container. Let it sit at room temperature for 5–10 minutes before scooping for easier serving.