Blueberry Ice Cream
Updated Jul 27, 2025
Blueberry Ice Cream recipe, no-churn version; fresh blueberries simmered down into a compote mixed with whipped heavy cream and sweetened condensed milk.
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Fresh blueberry ice cream is so good!
When I first started testing this blueberry ice cream, I wanted it to actually taste like blueberries, not just look the part. Cooking the berries down with a little sugar made all the difference. It brings out the flavor of the blueberries without making the whole thing overly sweet.
I also wanted this to be a no churn blueberry ice cream recipe to keep it simple enough for anyone to make. I like adding graham cracker crumbs for a little texture, but it’s good with or without.
Happy Cooking!
– Yumna
No Churn Blueberry Ice Cream Ingredients
- Blueberries: I like to use fresh blueberries, but you can use frozen ones, you’ll just need to cook a little longer.
- Granulated Sugar: Regular white sugar; you can adjust slightly depending on how sweet your berries are.
- Heavy Whipping Cream: Needs to be cold to whip properly.
- Sweetened Condensed Milk: Essential for the no-churn texture. Don’t swap with evaporated milk—they’re not the same.
- Vanilla Extract: Use pure vanilla extract if you have it.
- Salt: Just a pinch.
- Graham Cracker Crumbs: Optional. You can skip them or swap them with crushed shortbread or vanilla wafers.
How to Make Blueberry Ice Cream
Blueberry Ice Cream Recipe
Video
Ingredients
- 1 pint blueberries about 2 cups
- 1 tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch salt
- ½ cup graham cracker crumbs
Instructions
- Add blueberries and sugar to a medium sized saucepan and bring to boil over medium-high heat. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and allow to cool.
- When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
- In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.
- Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
- Pour the mixture into prepared pan and freeze for 4 hours or more.
- Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
Notes
Container Selection: Use an airtight container that’s freezer-safe. This will protect the ice cream from absorbing any other odors from the freezer and prevent freezer burn.
Layering: Before sealing the container, consider placing a piece of plastic wrap or parchment paper directly on the surface of the ice cream. This extra barrier can help stop the formation of ice crystals.
Storage Spot: Place the container in the coldest part of your freezer, typically located at the back, to maintain consistent temperatures. Try to avoid placing the ice cream in the door compartments as the temperature fluctuates more in these areas.
Label and Date: Especially if you make various flavors, use a marker to label the container with the type of ice cream and the date you made it.
Serving: When you’re ready to enjoy your no-churn blueberry ice cream, let it sit at room temperature for about 10 minutes. This brief thawing period will make scooping much easier. This recipe (steps only) has been updated in July 2025, but if you like the original version, you can still find it here and in the recipe video: Add blueberries and sugar to a medium sized saucepan and bring to boil over medium-high heat. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and allow to cool.
When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
*In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.
Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
Pour the mixture into prepared pan and freeze for 4 hours or more.
Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Consistency is Key: When whipping the heavy cream, you really want stiff peaks. This helps give your ice cream a classic, airy texture.
- Cool the Blueberries: Before adding blueberries to the mix, make sure they have completely cooled. This prevents the ice cream from becoming icy due to sudden temperature drops.
- Fold, Don’t Stir: When incorporating the sweetened condensed milk and blueberry puree into the whipped cream, fold them in gently. This maintains the airy texture.
- Thawing: Allow the ice cream to sit at room temperature for 10-15 minutes before serving. This makes scooping easier and enhances the creaminess.
Topping ideas
- Homemade granola, candied walnuts
- Whipped cream or cashew cream
- Graham crackers, chopped nuts, sprinkles
FAQs
While best enjoyed within two weeks, if stored properly in an airtight container, it can last up to two months. After this period, the flavor and texture might not be at its peak.
Container Selection: Use an airtight container that’s freezer-safe. This will protect the ice cream from absorbing any other odors from the freezer and prevent freezer burn.
Layering: Before sealing the container, consider placing a piece of plastic wrap or parchment paper directly on the surface of the ice cream. This extra barrier can help stop the formation of ice crystals.
Storage Spot: Place the container in the coldest part of your freezer, typically located at the back, to maintain consistent temperatures. Try to avoid placing the ice cream in the door compartments as the temperature fluctuates more in these areas.
Label and Date: Especially if you make various flavors, use a marker to label the container with the type of ice cream and the date you made it.
Serving: When you’re ready to enjoy your no-churn blueberry ice cream, let it sit at room temperature for about 10 minutes. This brief thawing period will make scooping much easier.
Icy texture can arise if the blueberries weren’t cooled enough before mixing or if the mixture was over-stirred. Always ensure your fruit mix is cool, and remember to fold, not stir, to maintain a creamy texture.
Comments
Would it hurt to put the condensed milk in the refrigerator so it would already ɓe cooled before mixing it together?
Hi there! I haven’t tried that myself but I don’t see how it could hurt, especially if it’s hot where you are. Let me know how it turns out!
Best ice cream EVER 😋😋😋
Aww, so happy you love it!! Thanks, Regina!
The flavor is amazing. Just getting ready to pop it in the freezer and not sure if I’m supposed to cover it?
It looks delicious, but I’m in Italy and I don’t find graham crackers here. How can I replace these crackers? Thank you very much, Dany
Crumbled cookies (especially shortbread or wafers) or ice cream cones would be delicious. Hope you enjoy, Dany!
I would use a biscuit with mostly wholemeal/wholewheat flour or honey/cinnamon flavours – that’s what I see on graham crackers recipes (from Americans who know the real taste). Biscotti with nuts (can’t remember if it’s standard) would also be great with blueberry!
Looks easy and delicious.
Thanks, Diane! I hope you enjoy!
This is such an easy way to make ice cream! Refreshing and delicious! Love following and trying your recipes!
Thanks so much, Jana! I’m so happy you enjoyed and found it easy to make.
I have made this twice and it is delicious!!
Thank you so much!