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Homemade blueberry ice cream in a loaf pan. Bowls, spoons and Cones are surrounding the ice cream.
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Blueberry Ice Cream

This no-churn sweet and creamy blueberry ice cream is exploding with fresh flavor that is sure to satisfy your sweet tooth on a whole other level. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Freeze time 6 hours
Total Time 6 hours 30 minutes
Servings 6 people
Calories 293kcal
Author Chellie Schmitz
Cost $5

Equipment

  • 1 Stand Mixer or hand mixer
  • 1 loaf pan or other container to freeze ice cream in.

Ingredients

  • 1 1/2 cups fresh blueberries
  • 1 teaspoon almond extract
  • 2 tablespoons water or enough to cover the bottom of the saucepan.
  • 2 cups heavy cream
  • 1 14 ounce can of sweetened condensed milk

Instructions

  • Place the blueberries and almond extract into a small saucepan. Cook over medium low heat until the blueberries are cooked down and you have a sauce texture, there will still be whole blueberries present. Remove from the heat and allow it to cool completely.
  • Using a stand mixer with the wire whisk attachment, or a hand mixer, whip the heavy cream until medium-stiff peaks form.
  • Add the sweetened condensed milk and fold it in.
  • Add in the cooled blueberry mixture and fold it in until it's combined.
  • Transfer the ice cream to a container (I like to use a loaf pan), cover it with plastic wrap, and put it in the freezer for 6 hours, or until firm.
  • OPTIONAL: Reserve a few tablespoons of the blueberry mixture and drizzle it over the top of the ice cream after you put it in the loaf pan. Using a butter knife, swirl the blueberry sauce across the top. I used a figure 8 motion to swirl it. This makes a very pretty presentation in the pan.
  • Serve in bowls or cones. Garnish with a few fresh blueberries if desired.

Notes

  • Prep time is listed at 30 minutes. This includes time to make the sauce, allow it to cool, and make the ice cream mixture. You can transfer the sauce to the fridge to speed up the cooling time.
  • You can make the blueberry sauce the day before and store in the refrigerator to save time on the day of making the ice cream.
  • "Folding" ingredients is gently turning the mixture over with a spatula until it is combined. Insert the spatula all the way to the bottom of the bowl and then lift the ingredients over. Repeat, starting from a different point each time, until it is combined. 
  • To swirl the top before freezing, reserve a few tablespoons of the blueberry mixture, drizzle it across the top of the ice cream mixture once it's in the container and before freezing. Then, using a butter knife or other skinny object, 'swirl' in a figure eight motion. 
  • Cover ice cream with plastic wrap to prevent ice crystals and freezer burn.

Nutrition

Calories: 293kcal | Carbohydrates: 8g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 105mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1187IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg