Blueberry Ice Cream
This no-churn blueberry ice cream is the ultimate blend of sweet, tangy blueberries and creamy richness. Made with just a handful of ingredients, it requires no ice cream maker and comes together effortlessly. With a swirl of blueberry compote and a hint of graham cracker crunch, every scoop tastes like summer in a bowl. Perfect for family desserts, gatherings, or simply cooling off on a warm day.
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.
