No-Churn Blueberry Ice Cream
This no-churn blueberry ice cream is smooth, creamy, and packed with real blueberry flavor. Made with whipped cream, sweetened condensed milk, and a simple blueberry swirl, it freezes into a rich homemade ice cream without needing an ice cream maker.
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
Cool the Blueberry Compote Completely: I like letting the blueberry mixture cool fully before adding it to the ice cream base. This helps keep the whipped mixture light and prevents the ice cream from melting too quickly while assembling.
Fold Gently: When folding the whipped cream into the condensed milk mixture, I use a spatula and fold slowly to keep the mixture airy and smooth.
Use a Shallow Container for Freezing: Freezing the ice cream in a shallow container helps it freeze more evenly and makes it easier to scoop later.
Nutrition
Calories: 555kcal | Carbohydrates: 44g | Protein: 8g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 127mg | Sodium: 162mg | Potassium: 320mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1597IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 0.3mg