Name: No-Churn Blueberry Vanilla Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 385 min
Ingredients: 1 cup blueberries; 1/4 cup sugar; 1 teaspoon lemon juice; 2 cup heavy whipping cream; 1 (14 oz) can sweetened condensed milk; 1 ½ teaspoons vanilla extract

This post may include affiliate links. Read our disclosure policy for more information.

Jump to Recipe Print Recipe

Blueberry Swirl Vanilla Ice Cream is one of the easiest things that you’ll make all summer and you don’t even need an ice cream maker. The hardest part about this recipe is waiting for it to freeze.

NO-CHURN BLUEBERRY VANILLA ICE CREAM

If you like blueberries I suggest doubling, even tripling the compote recipe. This stuff tastes amazing on so many things, ice cream, of course, spread on toast or biscuits, slathered over pancakes, spooned over cake, and even with some savory dishes pork.

HOW TO MAKE NO-CHURN BLUEBERRY ICE CREAM

Step 1: Blueberry Compote
In a small saucepan, over medium heat, add blueberries, sugar and lemon juice. Stirring constantly, cook until blueberries burst and the syrup thickens, about 5-7 minutes. Remove from heat and refrigerate in an air-tight container until ready to use.

Step 2: Vanilla Cream
Chill the mixing bowl (metal or glass) and your whisk attachment for 5-10 minutes.

Pour cold whipping cream and a 1/2 teaspoon of vanilla extract into the chilled bowl. Using the whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the sweetened condensed milk. Increase the speed to medium and continue mixing until stiff peaks form.

Step 3: Assembly
Place half of the vanilla cream into a chilled, 2-quart loaf pan, spoon half of the blueberry compote on top. With a spoon or knife, gently swirl the blueberry compote into the vanilla cream.

Repeat by layering with the other half of the vanilla cream and blueberry.

Step 4: Freeze
Loosely cover and freeze for at least 6 hours, preferably overnight, before serving.

STORAGE INSTRUCTIONS

If you keep it stored in an air-tight container it will taste just as good as the day you made it. Freeze for up to 2 weeks for the best flavor and texture.

Print Recipe

No-Churn Blueberry Vanilla Ice Cream

A smooth, creamy vanilla ice cream with swirls of a delicious lemon blueberry sauce carving it's way throughout the dish. Serve in a cone or in a frosted dessert cup.

Prep Time15 mins

Cook Time10 mins

Freeze Time6 hrs

Total Time6 hrs 25 mins

Course: Dessert

Cuisine: American

Keyword: blueberry, ice cream, no-churn, vanilla

Servings: 12 servings

Calories: 313kcal

Ingredients

Blueberry Sauce

1 cup blueberries
1/4 cup sugar
1 teaspoon lemon juice

Ice Cream

2 cup heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 ½ teaspoons vanilla extract

Instructions

In a small saucepan, over medium heat, add blueberries, sugar and lemon juice. Stirring constantly, cook until blueberries burst and the syrup thickens, about 5-7 minutes. Remove from heat and refrigerate in an air-tight container until ready to use.
Chill the mixing bowl (metal or glass) and your whisk attachment for 5-10 minutes.
Pour cold whipping cream and a ½ teaspoon of vanilla extract into the chilled bowl. Using the whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the sweetened condensed milk. Increase the speed to medium and continue mixing until stiff peaks form.
Place half of the vanilla cream into a chilled, 2-quart loaf pan, spoon half of the blueberry compote on top. With a spoon or knife, gently swirl the blueberry compote into the vanilla cream.
Repeat by layering with the other half of the vanilla cream and blueberry.
Loosely cover and freeze for at least 6 hours, preferably overnight, before serving.

The blueberry is really tasty, but mint chip is still my favorite flavor.

COOKING TIPS & VARIATIONS

✔ You can use frozen blueberries, but the may take longer to cook down because of the excess water from being frozen.
✔ You can also use different kinds of fruit, add nuts or flavorings, there are endless combinations you could make.
✔ When making the whipped cream be sure to chill your bowl and beaters before starting. It will thicken up quicker!
✔ Be sure that the whipping cream and condensed milk are cold, it will help to make a fluffier ice cream.
✔ With the bowl being so cold the whipping cream will want to stick to the sides of the bowl and clump up. To remedy this, start the mixer before adding the whipping cream, you’ll end up with a creamier ice cream.
✔ To keep ice cream at a softer consistency, stir in a tablespoon or two of vodka to the cream base before freezing. Using vodka won’t change the flavor.

Comments

Marie says

August 9, 2019 at 1:02 pm

This sounds divine! Thank you for sharing your recipe with us at the Talk Of The Town party. Pinned 🙂

April J Harris says

August 9, 2019 at 1:40 pm

Pinning and sharing. This looks delicious, Robin! I love blueberries, and I love no churn ice creams too! Thank you for sharing with the Hearth and Soul Link Party. Have a great weekend!

T'onna | Sew Crafty Crochet says

August 10, 2019 at 1:16 pm

Yummy ice cream! It looks really delicious! Thanks for sharing at the Snickerdoodle Create Bake Make Link Party!

Ann says

August 10, 2019 at 5:53 pm

Sounds delicious and it’s so nice to know what’s in your ice cream! Thank you for sharing at Party In Your PJ’s!

Antonia @Zoale says

August 12, 2019 at 5:19 pm

A perfect cool treat! Thanks for sharing at Fiesta Friday!

Miz Helen says

August 13, 2019 at 12:04 pm

Just pinned your awesome Blueberry Ice Cream! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
Miz Helen

Rita says

August 15, 2019 at 11:16 am

Delicious recipe of blueberry icecream – Yum!