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
Scale
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.
