Description
Creamy homemade Blueberry Ice Cream made without an ice cream maker, featuring fresh blueberries, lemon zest, and sweetened condensed milk for a refreshing treat.
Ingredients
Scale
- 4 cups blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- Juice and zest of 1 lemon
- 3 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
Instructions
- Puree blueberries in a food processor until smooth, then transfer to a medium saucepan.
- Add sugar, lemon juice, and zest to the saucepan and cook over medium heat until boiling.
- Reduce heat and simmer for 15 minutes until thickened, then cool and refrigerate for 1-2 hours.
- Whip heavy cream until stiff peaks form, then gently fold in sweetened condensed milk.
- Fold chilled blueberry mixture into whipped cream gently to maintain volume.
- Transfer mixture to a 9×5 inch loaf pan, smooth the top, cover, and freeze for at least 5 hours or until firm.
Notes
- Ensure blueberry mixture is fully chilled before folding into whipped cream to keep texture light.
- Fold ingredients gently to preserve airiness.
- Use fresh blueberries when possible for best flavor.
- Allow ice cream to soften slightly at room temperature before scooping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-churn, freezing, whipping
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx. 100g)
- Calories: 290
- Sugar: 28g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
Keywords: Blueberry Ice Cream, no churn blueberry ice cream, homemade blueberry dessert, creamy blueberry ice cream, fresh blueberry ice cream