Blueberry Ice Cream Recipe
This Blueberry Ice Cream recipe is a no-churn version; fresh blueberries are simmered down into a compote and mixed with whipped heavy cream and sweetened condensed milk.
Servings: 12 servings
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.
Video
Notes
Storage: 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. 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.
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
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
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