Blueberry Ice Cream

5 from 6 votes

This Blueberry Swirl Ice Cream combines homemade blueberry compote with an easy-to-make ice cream base and crunchy graham cracker bits. It's delicious!

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Ever thought about making homemade blueberry ice cream? This no-churn blueberry ice cream recipe offers a simple way to do just that. With easy-to-find ingredients and no need for an ice cream maker, you can get the taste of fresh blueberries in a cool treat. It’s straightforward and gets the job done.

Blueberry swirl ice cream being scooped out with an ice cream scoop after freezing.
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When I first tried this recipe out, I was aiming for a strong blueberry flavor without it being too sweet. The process of cooking the blueberries with a bit of sugar worked well. It brings out the blueberry taste and blends well with the creamy ice cream base without getting lost. The graham cracker crumbs add a slight crunch, reminding me of a blueberry pie. If you’re looking for a reliable and tasty blueberry ice cream recipe, this might just be the one for you.

Why You’ll Love This fresh Blueberry Ice Cream Recipe

  • Uncomplicated Process: Even if you’re new to homemade desserts, this no-churn blueberry ice cream is straightforward, making it perfect for beginners.
  • Creamy Yet Light: The combination of heavy whipping cream and condensed milk gives a creamy consistency without feeling too heavy on the palate.
  • Flexible Recipe: Feel like experimenting? You can easily add in or swap out other fruits or toppings to match your personal preferences.
  • Fewer Preservatives: Unlike store-bought varieties, this homemade blueberry ice cream contains no additives or preservatives.
  • Economical Choice: Making ice cream at home can be more cost-effective than frequently buying premium brands from the store.
  • Great for Sharing: The recipe yields enough to serve a small gathering, making it perfect for summer parties or family get-togethers.


  • Blueberries: Opt for fresh, organic blueberries, as they provide the vibrant color and natural sweetness that defines this ice cream. They’re not only delicious but also packed with antioxidants.
  • Granulated Sugar: Just a touch to enhance the sweetness of the blueberries without overpowering their natural flavor.
  • Heavy Whipping Cream: The foundation for our creamy base. This ingredient ensures that even without churning, the ice cream maintains a smooth, velvety texture.
  • Sweetened Condensed Milk: Adds depth to the creaminess and a mild sweetness that complements the blueberries perfectly.
  • Vanilla Extract: A splash of vanilla rounds out the flavor profile, giving the ice cream a familiar and comforting aroma.
  • Salt: Just a pinch elevates all the flavors, making the blueberry taste even more pronounced.
  • Graham Cracker Crumbs: The graham cracker introduces a subtle texture contrast. They’re reminiscent of a blueberry pie crust, offering a hint of crunch against the creamy backdrop.
Ingredients for recipe: graham crackers, condensed milk, blueberries, salt, vanilla, cream, and sugar.

How to make no Churn blueberry ice cream

This recipe is super easy! The hardest part is waiting for your ice cream to freeze so you can eat it.

Make the Blueberry Compote

  1. Add blueberries and sugar to a medium-sized saucepan and bring to a boil.
  2. Reduce the heat and continue to cook until the blueberries begin to soften and release their juices. Remove from heat and allow to cool.
2 image collage making recipe in a pot: 1- blueberries and sugar added, 2- after cooking into a blueberry compote.

Make the ice cream with a blueberry swirl

  1. In a large bowl, whip the heavy cream until stiff peaks form.
  2. Fold in the sweetened condensed milk, vanilla extract, and salt.
  3. Add the graham cracker crumbs and blueberry puree
  4. Fold to incorporate, making sure not to over-stir.
4 image collage making recipe: 1- cream in a bowl, 2- after whipping with condensed milk and vanilla added, 3- after mixing with blueberry compote and crushed graham crackers added, 4- after swirling into ice cream mixture.

Freeze the blueberry ice cream

  • Pour the mixture into the prepared pan and freeze.
  • Allow the ice cream to thaw for a few minutes at room temperature before scooping and serving.
2 image collage of the recipe before and after freezing in a pan.

Tips for Making the Best No-Churn Blueberry Ice Cream

  1. Consistency is Key: Ensure that when whipping the heavy cream, you achieve stiff peaks. This helps in giving your ice cream the desired creamy, airy texture.
  2. Cool the Blueberries: Before adding blueberries to the mix, ensure they have completely cooled. This prevents the ice cream from becoming icy due to sudden temperature drops.
  3. 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.
  4. Thawing: Allow the ice cream to sit at room temperature for a few minutes before serving. This makes scooping easier and enhances the creaminess.
  • Fruits: If blueberries aren’t quite your style, feel free to swap them out for other berries like raspberries, strawberries, or blackberries. Cherries or peaches can also be an exciting twist.
  • Sweeteners: While granulated sugar is a common choice, consider substituting it with honey, maple syrup, or even agave nectar for different flavors.
  • Crumb Base: Not in the mood for graham crackers? You can switch them out with crushed Oreo cookies, Biscoff cookies, or even pretzel crumbs for a salty kick.
  • Cream Base: If you’re looking to avoid dairy, coconut milk combined with a touch of cornstarch or arrowroot powder can be an alternative to the heavy whipping cream and condensed milk combo.
  • Flavor Boosters: For those who like a bit more complexity in their ice cream, think about adding lemon or orange zest, a touch of cinnamon, or even a swirl of caramel or chocolate sauce.
  • Mix-ins: Enhance the texture and flavor of your ice cream with additions like white chocolate chips, toasted nuts (like pecans or almonds), or even pieces of your favorite candy bar.
Blueberry ice cream in a bowl with fresh blueberries and the ice cream container nearby.

Topping ideas

How to Store No Churn Ice Cream

Storing homemade ice cream, especially one that’s no churn, requires some special attention to ensure it retains its creaminess and flavor. Here’s a guide to properly storing your no churn blueberry ice cream:

  1. 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.
  2. 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 deter the formation of ice crystals.
  3. Storage Spot: Place the container in the coldest part of your freezer, usually the back, to ensure consistent temperatures. Try to avoid placing the ice cream in the door compartments as the temperature fluctuates more in these areas.
  4. 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. While homemade ice cream is best enjoyed within two weeks, it can last up to two months if stored correctly.
  5. Serving: When you’re ready to enjoy your no-churn blueberry ice cream, let it sit at room temperature for about 5 minutes. This brief thawing period will make scooping much easier and enhance the creamy texture.

Frequently asked questions

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries can be a great alternative, especially when fresh ones aren’t in season. Just remember to thaw and drain them before using to avoid extra moisture in the ice cream.

My ice cream turned out icy. What did I do wrong?

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.

How long does no-churn blueberry ice cream last in the freezer?

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 their peak.

Three scoops of blueberry swirl ice cream in a bowl with a spoon dipped in and a fresh bowl of blueberries nearby.

With this no-churn blueberry ice cream recipe, you get to enjoy a fresh, homemade dessert without any complicated steps or equipment. It’s an easy way to bring a touch of summer to your table, no matter the season. Give it a try, share with friends and family, and see how a simple recipe can create lasting memories.

More frozen treat recipes:

If you try this feel good Blueberry Swirl Ice Cream recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Blueberry Ice Cream

This Blueberry Swirl Ice Cream combines homemade blueberry compote with an easy-to-make ice cream base and crunchy graham cracker bits. It's delicious!
5 from 6 votes
Servings 12 servings
Course Dessert
Calories 284
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours 15 minutes


  • 1 pint blueberries
  • 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


  • 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.


Calories: 284kcal, Carbohydrates: 29g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 56mg, Sodium: 76mg, Potassium: 198mg, Fiber: 1g, Sugar: 25g, Vitamin A: 693IU, Vitamin C: 5mg, Calcium: 125mg, Iron: 0.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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