Ingredients
- 1 cup fresh blueberries
- ¼ cup water
- ¼ cup sugar
- zest of one lemon
- 1 teaspoon fresh lemon juice
- 1 pinch salt
- 2 cups heavy whipping cream cold
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Place the blueberries, water, sugar, lemon zest and juice, and salt into a saucepan. Over a medium-high heat, bring the mixture to a boil. Reduce the heat, and simmer gently for 5 minutes, or until the sugar dissolves and the fruit begins to break down. Set aside to cool to room temperature
- With an electric mixer, beat the heavy whipping cream until stiff peaks form
- In a separate bowl, whisk together the sweetened condensed milk and vanilla extract. Gently fold this into the whipped cream. Add the cooled blueberry mixture and fold it in until just combined
- Pour the mixture into a loaf pan and cover the top with a piece of wax or parchment paper. Freeze for at least six hours or overnight before serving
Notes
Make approximately 4-5 cups (1+ quart)
Nutrition Facts
Blueberry No-Churn Ice Cream
Amount per Serving
Calories
318
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
67
mg
22
%
Sodium
68
mg
3
%
Potassium
205
mg
6
%
Carbohydrates
30
g
10
%
Fiber
0.4
g
2
%
Sugar
30
g
33
%
Protein
5
g
10
%
Vitamin A
814
IU
16
%
Vitamin C
3
mg
4
%
Calcium
145
mg
15
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.