This no-churn blueberry ice cream is a refreshing treat that’s as simple as it is satisfying.
Bursting with antioxidant-rich blueberries, it offers natural sweetness, fiber, and a dose of vitamin C in every scoop.
The creamy base is made with whipped cream and condensed milk for effortless richness without an ice cream maker.
Light, fruity, and irresistibly smooth, it’s a wholesome dessert perfect for everyday enjoyment or meal-prep-friendly freezing.
Blueberry Ice Cream
Equipment
- 1 medium saucepan
- 1 9×5-inch loaf pan (or freezer-safe container)
- 1 sheet parchment paper or wax paper
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 rubber spatula
Ingredients
- 2 cups blueberries fresh, about 1 pint
- 1 tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 can 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 pinch salt
- ½ cup graham cracker crumbs
Instructions
- Prepare the Blueberries: Place the fresh blueberries and granulated sugar into a medium-sized saucepan. Set the pan over medium-high heat and allow the mixture to come to a gentle boil. As the heat rises, the berries will begin to release their natural juices, creating a deep purple syrup. Stir occasionally to prevent sticking and ensure the sugar fully dissolves.
- Simmer into a Compote: Once the mixture reaches a boil, reduce the heat to medium. Let the blueberries cook for about 5 minutes, stirring often, until they soften and start to burst open. The goal is to create a chunky blueberry compote that’s thick enough to swirl through the ice cream later. Remove the saucepan from the heat and set it aside. Allow the mixture to cool completely before using—it should be at room temperature to prevent melting the whipped cream.
- Line the Freezer Pan: While the blueberries are cooling, prepare your freezer container. Line a standard 9×5-inch loaf pan with parchment paper or wax paper. This step makes it easier to lift the frozen ice cream out of the pan later and ensures easy scooping without the ice cream sticking to the sides.
- Whip the Cream: In a large mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape firmly.Be careful not to over-whip, as that can turn the cream grainy. Properly whipped cream gives the ice cream its light and airy texture.
- Create the Ice Cream Base: Gently fold the sweetened condensed milk into the whipped cream using a rubber spatula. Add the vanilla extract and a pinch of salt at this stage as well. Work slowly, folding in wide, sweeping motions to avoid deflating the whipped cream. The mixture should remain fluffy and creamy. This sweet base will carry the blueberry flavor beautifully once combined.
- Add Graham Cracker Crumble: Sprinkle the graham cracker crumbs into the cream mixture and fold them in just a couple of times. These crumbs add a subtle crunch and a hint of cheesecake-like flavor that pairs perfectly with blueberries. Avoid over-mixing to keep the texture light and prevent the crumbs from sinking.
- Swirl in the Blueberry Compote: Once the blueberry mixture has cooled, gently spoon it into the creamy base. Stir only 3–4 times with a spatula, just enough to create ripples of blueberry without fully blending it in. This step gives the finished ice cream beautiful purple swirls and pockets of fruity flavor in every bite.
- Transfer and Freeze: Pour the ice cream mixture into the prepared loaf pan, spreading it evenly with a spatula. For extra freshness, press a piece of parchment paper directly on top of the ice cream before covering the pan with foil or a lid. Place the container in the coldest part of your freezer—typically the back—and let it freeze for at least 4 hours, or overnight for best results.
- Serve and Enjoy: When you’re ready to enjoy your homemade blueberry ice cream, remove the pan from the freezer and let it sit at room temperature for 5–10 minutes. This short thawing period softens the ice cream slightly, making it easier to scoop. Use an ice cream scoop warmed under hot water for neat, round scoops. Serve plain, in a cone, or topped with extra graham cracker crumbs and fresh blueberries for a finishing touch.
Notes
- Fresh blueberries work best, but frozen blueberries can also be used if thawed and drained first.
- Be sure the blueberry compote is completely cooled before adding it to the cream base to avoid melting the mixture.
- Whip the heavy cream until stiff peaks form but avoid over-beating, which can lead to a grainy texture.
- Folding gently instead of stirring vigorously helps maintain the light, airy consistency of the ice cream.
- Adding graham cracker crumbs provides a cheesecake-like crunch and flavor that pairs beautifully with blueberries.
- Allow the ice cream to soften slightly at room temperature before scooping for smoother servings.
Chef’s Secrets for Perfect Ice Cream
The secret to this recipe’s irresistible creaminess lies in how you whip and fold the ingredients.
Whipping the cream until stiff peaks form ensures a light, fluffy base that mimics churned ice cream without the need for a machine.
Folding in the condensed milk and flavorings gently prevents the whipped cream from deflating, keeping the mixture airy.
Another chef’s trick is to cool the blueberry compote completely before swirling it in—warm compote can melt the cream and cause ice crystals to form.
Finally, a touch of salt balances the sweetness, making the blueberry flavor shine even more.
Delicious Serving Suggestions to Try
This ice cream is delightful on its own, but it can also be dressed up for a more indulgent experience.
Try serving it in waffle cones for a fun, family-friendly dessert or scoop it into bowls with extra graham cracker crumbs and fresh blueberries sprinkled on top.
For a special twist, layer the ice cream between two cookies to make homemade ice cream sandwiches.
It also pairs beautifully with warm desserts like blueberry cobbler or apple pie—the contrast between hot and cold makes for a satisfying treat.
Smart Storage Tips for Freshness
Proper storage makes all the difference in keeping your homemade ice cream tasting as fresh as possible.
Always use a freezer-safe, airtight container to prevent freezer burn and unwanted odors from seeping in.
For extra protection, place a layer of parchment or plastic wrap directly on top of the ice cream before sealing the container—this keeps ice crystals from forming on the surface.
Store the container in the back of the freezer, where the temperature stays most consistent, and avoid frequent thawing and refreezing.
While the ice cream tastes best within two weeks, it can last up to two months if stored correctly.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. Just thaw them completely and drain off any excess liquid before cooking them into a compote. This prevents the mixture from becoming too watery.
2. Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe, which means you don’t need an ice cream machine. Whipped cream creates the same light and airy texture, while condensed milk keeps it smooth and scoopable.
3. How can I make the ice cream less sweet?
If you prefer a less sweet dessert, reduce the sugar in the blueberry compote or use only half the can of sweetened condensed milk. Keep in mind that sweetness helps balance the tang of the berries.
4. Can I add other mix-ins to this ice cream?
Absolutely! This recipe is very flexible. You can add white chocolate chips, toasted nuts, or even swirl in lemon curd for a citrusy twist. Just be careful not to overload the mixture, as too many additions can affect the texture.
5. How long should I thaw the ice cream before serving?
Let the ice cream sit at room temperature for about 5–10 minutes before scooping. This softens it slightly, making it easier to serve without losing its creamy consistency.
