No Churn Blueberry Ice Cream is homemade ice cream made with fresh blueberry preserves and no ice cream maker. This blueberry ice cream is made without any fancy kitchen gadgets or equipment, just a whisk or hand mixer and a bowl. Feel free to use your favorite store bought or farmer’s market blueberry preserves, but my recipe for homemade using fresh blueberries is so flavorful with minimal ingredients and works great in this recipe. My no churn ice cream is a make ahead summer dessert that will impress your family and your guests – you seriously can’t believe it’s homemade ice cream, and it’s so easy!
Home Cook’s Notes: Tips for the Best No Churn Ice Cream
I am obsessed with learning about and making ice cream, so there are a lot of ice cream recipes on this blog. I am always improving them and coming up with new fun seasonal flavors. I love ice cream so much it is a passion of mine so I am also obsessed with sharing the best things I come up with. Here are some tips for the best no churn ice cream.
Try not to substitute the ingredients (for example, do not use half and half for heavy cream or a different milk). Whipping the heavy cream full of air is what makes it the ice cream-like texture. Substitutions of this ingredient also adds more water content – the death of ice cream! We want a smooth, airy texture that is extra creamy instead of hard & icy.
Condensed Milk. This is actually the perfect ingredient to make no churn ice cream. It sweetens the cream, has no water content, and freezes soft and beautiful. This is not one I would substitute either.
More No Churn Recipes to Try:
No Churn 2-ingredient Sherbet – watermelon!
No Churn Buddy the Elf Ice Cream (for Christmas)
No Churn Pumpkin Spice Latte Ice Cream (for fall)
FAQ
What is no churn ice cream?
No churn ice cream means no ice cream maker required. You can literally make ice cream as good as store bought right at home (without tempering eggs or needing expensive kitchen gadgets!). It is so easy to make all you need is a hand mixer or whisk (or electric stand mixer, of course). Fun for all ages and easy for kids to make.
How to store no churn ice cream?
Loaf Pan: A standard metal or glass 9×5-inch loaf pan. Airtight containers are generally best, but this is an awesome option that I use frequently. You must cover and wrap the ice cream well. Press a piece of plastic wrap or wax paper over the surface of the ice cream, then wrap the whole pan with plastic wrap to prevent freezer burn or any other ice crystals.
Larger Flat Bottomed Bowl like a Pyrex or Pie Plate: A standard 9-inch pie plate may only hold half as much as a large bowl, but it is great for scooping. Same as above: cover and wrap the ice cream well. Make sure to press plastic wrap to the top layer before wrapping again or covering with a lid.
Ice cream container: I love to make ice cream so I use these pints from Amazon. It is so fun to give them to friends or even place them out to serve like that. I love opening them up once frozen and having the feeling like it is store bought! You can also use old plastic ice cream containers (like Talenti) or these reusable ones.
How long does no churn ice cream last in the freezer?
If packaged well, no churn ice cream should last about 1-3 months.
My ice cream froze & is really hard to scoop.
Your homemade ice cream (churn or no-churn) can freeze harder than commercial ice creams because there are no fillers or preservatives to keep it soft. For the best ice cream experience, let it sit out for 15 minutes or so before scooping.
From the Kitchen
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No Churn Blueberry Ice Cream
Equipment
- stand mixer, electric mixer or whisk
Ingredients
Ice Cream Base
- 3/4 cup blueberry preserves + about 1/4 cup more for serving
- 2 cups heavy cream
- 1 can sweetened condensed milk*
Homemade Blueberry Preserves
- 2 & 1/2 cups fresh blueberries
- 1/2 cup honey
- 1/4 cup light corn syrup (or sugar)*
- 1/2 tsp lemon zest optional*
- 1 tbs lemon juice
Instructions
- Make Blueberry Preserves (if using homemade): Add all ingredients to a small sauce pan together and stir on medium-high heat very often for 25 minutes until thick, bubbly and blueberries are broken down (there are no full blueberries left). Add lemon zest to taste (careful!). Set aside to cool or carefully pour into a storage container or mason jar until it cools.
- Make Ice Cream Base: Whip heavy cream to soft peaks in a stand mixer on medium speed with whisk attachment or with hand mixer or whisk. Next add condensed milk and 3/4 cup blueberry preserves (homemade or store bought). Whisk until fully incorporated.
- Freeze Ice Cream: Choose storage container for your no churn ice cream. Add 1/3 of the ice cream base. Dollop more blueberry preserves (about 1 -1.5 tbsp) and lightly swirl. Repeat with another 1/3 base, then dollop, final 1/3 and dollop. Lay one piece of plastic wrap on the top of the ice cream and press it gently to the ice cream. Next, Cover with lid or tightly wrap entire container in plastic wrap before freezing 8-12 hours.
- Let ice cream sit out 10-15 minutes for easier scooping if it is vey hard. Serve & enjoy!
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