No Churn Blueberry Ice Cream

Print Recipe

5 from 2 votes

No Churn Blueberry Ice cream is a homemade ice cream made with no ice cream maker and packed with blueberry flavor.

Prep Time5

Cook Time25

Freeze Time8

Total Time8 20

Servings: cups

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!

Notes

Honey, corn syrup or sugar: Honey corn syrup and sugar can all be substituted for each other. You can use all or a mix of all of them (for example if you don't want to use that much honey or you don't want to use corn syrup). BUT these sugars freeze really really well and do not have an icy texture which is why I love using them for ice cream recipes.

Sweetened Condensed Milk: I highly suggest Eagle brand or carnation as they are very thick. Some store-bought brands are thinner and result in a softer ice cream that doesn't freeze to a perfect temp.

Lemon Zest: is optional. I don't find it really adds a lemony flavor at 1/2 tsp, but it amps of the flavor of the blueberries if they are not very sweet.

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