Homemade Blueberry Ice Cream is so easy to make, and the best thing is you don’t need an ice cream maker! This simple recipe gives you a creamy, smooth, and sweet treat that you can enjoy anytime. Fresh blueberries bring a gorgeous deep purple color and delicious berry flavor to the ice cream, making it a beautiful and tasty dessert.

Recipe

What I love about this no-churn Blueberry Ice Cream is that it's perfect for any occasion, not just summer. You can use fresh or frozen blueberries, so it’s a treat that you can enjoy year-round. Plus, it’s really simple to make from scratch, with just a few ingredients like cream cheese, cream, sweetened condensed milk, and blueberries. The best thing is how easily it comes together!

This ice cream has the perfect balance of creamy richness and fruity sweetness. It's one of my favorite ways to enjoy fresh blueberries, and it’s sure to be a hit with anyone who tries it. It's easy, it’s delicious, and it looks so pretty with that purple color.

I’ve made this ice cream many times, and it’s always a crowd-pleaser. It’s a great way to turn blueberries into something special, and I promise it’ll disappear fast once you serve it!

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⭐Why You'll Love This Blueberry Ice Cream
🧾Blueberry Ice Cream Ingredients
👩🏻‍🍳How to Make Blueberry Ice Cream
💭Tips for Recipe Success
🍨More Ice Cream Recipes!
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📖 Recipe
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⭐Why You'll Love This Blueberry Ice Cream

Easy to Make: You don’t need any fancy tools or complicated steps. Just mix, swirl, and freeze. It’s a simple process that anyone can do!
Creamy and Smooth: The cream cheese and sweetened condensed milk make the ice cream super creamy. It melts perfectly in your mouth.
Fresh Blueberry Flavor: The blueberry compote is full of fresh, fruity goodness. It gives the ice cream that burst of sweet and tangy flavor with every bite.
Versatile: You can enjoy it on its own, in a cone, or with a few toppings. It’s a fun and flexible treat!

🧾Blueberry Ice Cream Ingredients

Here’s the breakdown of what’s in this Blueberry Ice Cream recipe:

Blueberries: I use fresh blueberries to bring a fresh, fruity flavor to the ice cream. They add vibrant color and the perfect balance of sweetness and tang.
Sugar: The sugar helps to sweeten the blueberries just right, especially when they’re a little tart. It makes the blueberry compote smooth and perfect for swirling into the ice cream.
Lemon: Adding fresh lemon juice really brightens up the blueberry flavor. The hint of citrus gives the ice cream a fresh taste and keeps it from being too sweet or heavy.
Cornstarch: Cornstarch thickens the blueberry compote just enough. It helps it hold together when I swirl it into the ice cream, so it doesn’t run or get too watery.
Water: This is for mixing with the cornstarch, making sure it dissolves easily and avoids lumps in the compote. It’s a small step, but it makes everything come together smoothly.
Cream Cheese: I like to use room temperature cream cheese. It gives the ice cream a creamy, velvety texture, almost like a cheesecake. Cream cheese also adds a little tang that works so well with the sweetness of the blueberries.
Sweetened Condensed Milk: This ingredient adds sweetness without being too much and gives the ice cream a rich, smooth consistency that makes it feel like a real treat.
Vanilla: I love to add vanilla for a warmth and depth to the ice cream. It enhances the flavors of the cream cheese and blueberries, making everything taste more balanced and comforting.
Whipping Cream: I use cold whipping cream to create that light, airy texture. When it’s whipped, it makes the ice cream soft and smooth, almost like it’s melting in your mouth.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Blueberry Ice Cream

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. 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. 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. Pour half the mixture into a freezer-safe container. Spoon half the blueberry compote over it and swirl gently with a spat u la.

4. Repeat with the rest of the mixture and compote, then swirl again. Freeze for at least 4 hours or until firm.

💭Tips for Recipe Success

Let the Blueberry Compote Cool: After cooking the blueberries with sugar and lemon, make sure the compote cools down before adding it to the ice cream. This helps keep the ice cream creamy instead of melting when mixed in.

Whip the Cream to Soft Peaks: Whip your cold cream to soft peaks to get that light, airy texture in the ice cream. This step is crucial for making the ice cream creamy without being too heavy.

Gently Fold the Whipped Cream: When mixing the whipped cream with the cream cheese and condensed milk, fold gently. This keeps the mixture light and airy, which gives the ice cream its smooth texture.

Let It Freeze Properly: Give your ice cream enough time to freeze (at least 4 hours or overnight) to get the perfect firm texture. The longer it freezes, the easier it will be to scoop and enjoy!

Storage: To store leftover blueberry ice cream, simply transfer it to an airtight container and place it in the freezer to keep it fresh and creamy.