This no-churn blueberry ice cream is an easy way to make homemade blueberry ice cream without an ice cream maker. Made with whipped cream, sweetened condensed milk, and a blueberry swirl, this blueberry ice cream with condensed milk has bright fruit flavor and works well with fresh or frozen blueberries.
Why You'll Love It
• Easy blueberry ice cream without an ice cream maker.
• Creamy texture from whipped cream and condensed milk.
• Works with fresh or frozen blueberries.
• Simple ingredients and beautiful blueberry swirl.
What I like most about this recipe is how simple it is to make. I do not need an ice cream maker, but the combination of whipped cream and sweetened condensed milk still gives this homemade blueberry ice cream a smooth, creamy texture that stays easy to scoop after freezing. It is the kind of dessert that feels special without asking for much work, which is one of the reasons I come back to it during the warmer months.
I also love how the blueberry mixture cooks down into a thick compote before it is swirled into the base. That step gives the ice cream a deeper blueberry flavor and keeps it from turning watery or icy. If you enjoy fruit desserts like my blueberry crumble, this part will probably stand out to you, too, because it has that same concentrated berry flavor that makes every spoonful taste more homemade.
The little bit of cream cheese is another detail I really like here. It gives the base a smoother texture and a light tang that works so well with blueberries. It reminds me a little of the flavor you get in creamy desserts that balance fruit and richness, which is why this ice cream fits nicely alongside treats like my cottage cheese ice cream, chocolate ice cream, or even a slice of carrot cake when you want a simple dessert spread.
Key Ingredients in No-Churn Blueberry Ice Cream
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Blueberries, Sugar & Lemon Juice: I cook the blueberries with sugar and lemon juice to make a quick compote. This helps concentrate the fruit flavor and gives the ice cream its bright blueberry taste.
- Cornstarch Slurry: A small slurry helps thicken the blueberry mixture slightly so it swirls nicely into the ice cream without becoming icy.
- Cream Cheese, Condensed Milk & Vanilla: I like adding a little cream cheese to the base because it gives the ice cream a smoother texture. The sweetened condensed milk provides sweetness and helps keep the ice cream soft after freezing.
- Heavy Whipping Cream: Whipped cream is what gives no-churn ice cream its light texture. Once folded into the base, it creates a creamy homemade blueberry ice cream without needing an ice cream machine.
How to Make No-Churn Blueberry Ice Cream
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Blueberry Compot: Cook blueberries, sugar, and lemon juice over medium heat for 10 minutes. Mix cornstarch with 1 tablespoon water, stir in, and cook until thickened.
2. Prepare the Ice Cream Base: Beat softened cream cheese until smooth, then mix in condensed milk and vanilla. In a separate bowl, whip cold cream to soft peaks and gently fold into the cream cheese mixture until light and airy.
3. Layer the First Half: Pour half the mixture into a freezer-safe container. Spoon half the blueberry compote over it and swirl gently with a spatula.
4. Finish and Freeze: Repeat with the rest of the mixture and compote, then swirl again. Freeze for at least 4 hours or until firm.
My Tips for Creamy No-Churn Ice Cream
Use Very Cold Cream: I like to keep the whipping cream in the fridge until the last minute. Cold cream whips faster and creates a lighter texture for the ice cream base.
Do not Over-Swirl the Blueberry Mixture: When adding the blueberry compote, I swirl it gently with a spatula. Too much mixing can turn the whole base purple instead of keeping those nice blueberry ribbons.
Let the Ice Cream Soften Slightly Before Scooping: No-churn ice cream freezes quite firm. I usually let it sit on the counter for about 5 minutes so it scoops more smoothly.
Use a Loaf Pan for Freezing: A loaf pan works really well for this recipe. It helps the ice cream freeze evenly and makes it easy to cover and store in the freezer.
How to Store Blueberry Ice Cream
Store the blueberry ice cream in an airtight freezer-safe container for up to 2 weeks. I like to press a piece of parchment paper or plastic wrap directly onto the surface before closing the lid because it helps prevent ice crystals from forming and keeps the texture creamy. Before serving, let the ice cream sit at room temperature for a few minutes so it softens slightly and becomes easier to scoop.
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Recipe
No-Churn Blueberry Ice Cream
Ingredients
- 300 g blueberries - fresh or frozen
- 60 g sugar
- 1 tablespoon lemon juice
- ½ teaspoon cornstarch
- 1 tablespoon water
- 200 g cream cheese
- 1 can sweetened condensed milk - 1 can (14 oz / 397 g)
- 1 teaspoon vanilla
- 600 ml heavy whipping cream - cold
Instructions
- In a medium pan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally and cook for about 10 minutes, until the blueberries break down.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Stir it into the blueberry mixture and cook for another 1-2 minutes, until slightly thickened. Let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, then mix until well combined.
- In a separate bowl, whip the cold whipping cream to soft peaks with a hand mixer, then gently fold it into the cream cheese mixture until smooth and airy.
- Pour half of the ice cream mixture into a freezer-safe container. Spoon half of the cooled blueberry compote over the top and swirl lightly. Repeat with the remaining ice cream mixture and blueberry compote.
- Freeze for at least 4 hours, or until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping, then serve in bowls or cones.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I never thought no-churn ice cream could be THIS good! Super creamy, and the blueberry flavor is perfect.