If you are searching for a delightfully easy, refreshingly fruity dessert that requires minimal fuss, you will adore this 3-Ingredient No-Churn Blueberry Ice Cream Recipe. This luscious treat combines the natural sweetness of blueberries with creamy, dreamy textures, all without needing an ice cream machine. It’s perfect for warm days when you want something cool and indulgent, yet straightforward enough to whip up whenever a craving hits. Trust me, this recipe will become your go-to for a homemade ice cream fix that tastes like it came right from an artisan ice cream parlor.
Ingredients You’ll Need
The magic of the 3-Ingredient No-Churn Blueberry Ice Cream Recipe lies in its simplicity. Each ingredient plays a crucial role in creating perfect flavor and texture — the sweetened condensed milk adds smooth sweetness, the heavy cream builds luscious creaminess and body, and the fresh or frozen blueberries bring a punch of vibrant color and fresh berry flavor.
- Blueberries (14 oz): Fresh or frozen blueberries bring natural sweetness and a beautiful purple hue to the ice cream.
- Sweetened condensed milk (1 can, 14 oz): This ingredient acts as a creamy sweetener and helps create the no-churn texture effortlessly.
- Heavy cream (2 cups, cold): Whipped to stiff peaks, it gives the ice cream its fluffy, airy body that melts delightfully on your tongue.
- Vanilla bean paste (½ teaspoon, optional): Adds a warm vanilla undertone that beautifully complements the blueberry flavor without overpowering it.
How to Make 3-Ingredient No-Churn Blueberry Ice Cream Recipe
Step 1: Prepare the Blueberries
Start by blending your blueberries until completely smooth. This puree forms the flavorful base of the ice cream. For a more intensified blueberry taste, consider simmering the puree gently for 10 to 15 minutes, then set it aside to cool—this step is optional but highly recommended for a deeper flavor.
Step 2: Whip the Cream
Next, take your cold heavy cream and whip it in a chilled bowl until stiff peaks form. This is what gives the ice cream its light, airy texture. The contrast between the thick whipped cream and the smooth condensed milk mixture is what makes the ice cream satisfyingly creamy without ice cream churners.
Step 3: Combine the Base
Slowly mix the sweetened condensed milk, cooled blueberry puree, and optional vanilla bean paste into the whipped cream on a low speed. This ensures the blueberry flavor is evenly distributed without deflating your fluffy cream.
Step 4: Final Mix and Freeze
Using a spatula, gently fold everything together to fully combine the ingredients while maintaining that light, airy texture. Transfer the blend to a freezer-safe container, cover it with plastic wrap, and pop it in the freezer. Allow at least 6 hours or overnight for the ice cream to set perfectly.
How to Serve 3-Ingredient No-Churn Blueberry Ice Cream Recipe
Garnishes
This ice cream is a canvas waiting for creative garnishes. Fresh blueberries, a drizzle of honey, or a sprinkle of crushed pistachios add a stunning visual and tasty contrast that elevates each bite.
Side Dishes
Pair your blueberry ice cream with light desserts like a slice of lemon pound cake or buttery shortbread cookies to add texture and a complementary flavor profile to your creamy treat.
Creative Ways to Present
For a fun twist, serve scoops inside hollowed-out lemon halves or atop colorful summer fruit salads. Layering this ice cream between thin waffles or pancakes creates an irresistible frozen dessert sandwich that’s a delight to the eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you’ve got some ice cream left over, store it tightly sealed in an airtight container in the freezer to prevent ice crystals and preserve freshness. Proper sealing keeps its creamy texture intact for days.
Freezing
This no-churn ice cream freezes beautifully without requiring special treatment. Just ensure the container is well-covered and place it towards the center of your freezer for even freezing and best texture results.
Reheating
Unlike some desserts, this ice cream does not benefit from reheating. Instead, allow it to sit at room temperature for 5 to 10 minutes before scooping if it has frozen too hard. This slight thaw softens it to a perfect scoopable consistency.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just thaw them before blending to make a smooth puree, and your ice cream will be deliciously vibrant.
Do I need an ice cream maker for this recipe?
Nope! This is a no-churn recipe, meaning you simply combine the ingredients and freeze. It’s perfect for anyone who wants homemade ice cream without fancy equipment.
Can I substitute the sweetened condensed milk?
While sweetened condensed milk is key for sweetness and texture, you can try using evaporated milk with additional sugar, but expect differences in creaminess and flavor.
How long can I keep the ice cream in the freezer?
Stored properly in an airtight container, your blueberry ice cream can last up to two weeks in the freezer before the texture and flavor begin to degrade.
Is vanilla bean paste necessary?
Vanilla bean paste is optional but recommended. It enhances the complexity of flavors without overshadowing the sweet, fresh blueberry notes.
Final Thoughts
This 3-Ingredient No-Churn Blueberry Ice Cream Recipe is an absolute game-changer for homemade frozen desserts. Its ease, vibrant flavor, and creamy texture come together in a delightful package that anyone can master. Whether it’s a hot summer day or a cozy night in, I encourage you to whip it up—you’ll soon find it hard to believe that just three main ingredients can produce such pure joy in a bowl!
Print
3-Ingredient No-Churn Blueberry Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes (optional for blueberry puree cooking)
- Total Time: 6 hours 30 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A simple and delicious 3-ingredient no-churn blueberry ice cream made with fresh or frozen blueberries, sweetened condensed milk, and heavy cream. This easy recipe requires no ice cream maker and can be prepared in minutes, then frozen for a creamy, refreshing dessert perfect for warm days or anytime you crave homemade ice cream.
Ingredients
Blueberry Puree
- 14 oz Blueberries, fresh or frozen
Sweetened Condensed Milk Mixture
- 1 can Sweetened condensed milk (14 oz)
- ½ teaspoon Vanilla bean paste (optional)
Cream
- 2 cups Heavy cream, cold
Instructions
- Prepare the Blueberries: Add the blueberries to a blender and process until smooth. For a more intense flavor, optionally cook the puree in a saucepan over low heat for 10–15 minutes, then let it cool completely before using.
- Whip the Cream: In a cold mixing bowl, whip the cold heavy cream using an electric mixer until stiff peaks form, ensuring a light and airy texture essential for the ice cream base.
- Combine the Base: On low speed, gently mix the sweetened condensed milk, cooled blueberry puree, and vanilla bean paste (if using) into the whipped cream until just combined, being careful not to deflate the whipped cream.
- Final Mix: Carefully fold the mixture with a spatula to make sure the ingredients are evenly incorporated and the texture remains fluffy.
- Freeze: Transfer the ice cream mixture to a container, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight to allow it to set into a creamy ice cream.
Notes
- Using cold heavy cream ensures better whipping and a smoother ice cream texture.
- Cooking the blueberry puree is optional but intensifies the blueberry flavor.
- The vanilla bean paste adds depth of flavor but can be omitted if unavailable.
- Make sure to fold gently to keep the mixture airy and light.
- Store leftover ice cream in an airtight container to prevent freezer burn.
