Blueberry No-Churn Ice Cream
Blueberry No-Churn Ice Cream on Plate with blueberries
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Course: Dessert
Cuisine: American
Keyword: Dairy, Ice Cream
Servings: 10 servings
Calories: 318kcal
Author: Chef Bill Collins

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.
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