Simple No-Churn Blueberry Ice Cream

This Simple No-Churn Blueberry Ice Cream is creamy, refreshing, and bursting with fruity flavor. I love how the blueberry swirl adds both sweetness and a tangy twist, making every scoop look as beautiful as it tastes. Best of all, I don’t need an ice cream maker to enjoy this homemade treat.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and only takes a few ingredients. The heavy cream and sweetened condensed milk create a smooth, creamy base, while the blueberries and lime juice give it a fresh pop of flavor. It’s a perfect summer dessert that feels gourmet but is simple enough to whip up anytime.

Ingredients

Blueberry Swirl
▢1 cup blueberries rinsed
▢2 tablespoons sugar
▢Juice of 1 lime see note

Ice Cream
▢2 cups heavy cream cold
▢1 (14-oz) can sweetened condensed milk
▢1 teaspoon vanilla

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by making the blueberry swirl. In a small saucepan, I combine the blueberries, sugar, and lime juice.
2. I cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens into a sauce, about 5–7 minutes.
3. I let the blueberry mixture cool completely.
4. In a large mixing bowl, I whip the cold heavy cream until stiff peaks form.
5. I gently fold in the sweetened condensed milk and vanilla until smooth.
6. I pour half of the ice cream base into a loaf pan, spoon some blueberry sauce over it, and swirl lightly with a knife.
7. I repeat with the remaining ice cream base and blueberry sauce, creating layers and swirls.
8. I cover the pan with plastic wrap or foil and freeze for at least 6 hours, or until firm.
9. I scoop and serve straight from the freezer.

Servings and Timing

This recipe makes about 8 servings. It takes 15 minutes to prepare, plus at least 6 hours of freezing time.

Variations

Sometimes I add a handful of crushed graham crackers between the layers to make it taste like blueberry cheesecake ice cream. If I want extra citrus flavor, I add lime zest to the base. For a richer twist, I swirl in lemon curd along with the blueberries. I also like topping scoops with fresh blueberries or a drizzle of honey before serving.

Storage/Reheating

I store the ice cream covered tightly in the freezer for up to 2 weeks. Since it’s no-churn, it doesn’t need reheating—just a few minutes at room temperature softens it enough to scoop easily.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries, but I don’t thaw them first before cooking into the sauce.

Do I need an ice cream maker?

No, this recipe is no-churn, so I don’t need any special equipment.

Can I use other fruits?

Yes, raspberries, blackberries, or strawberries work beautifully.

Can I make it less sweet?

Yes, I reduce the sugar in the blueberry swirl or use less condensed milk.

How long does it take to freeze?

It usually takes about 6 hours, but I often let it sit overnight for best results.

Can I use whipping cream instead of heavy cream?

Yes, as long as it has at least 35% fat, it will whip properly.

Can I make it dairy-free?

Yes, I use coconut cream and dairy-free condensed milk alternatives.

Does the lime juice make a big difference?

Yes, it brightens the flavor of the blueberries and balances the sweetness.

Can I add mix-ins?

Yes, I sometimes add white chocolate chips, nuts, or crushed cookies.

Can I double the recipe?

Yes, I make a double batch and freeze it in a larger container or two loaf pans.

Conclusion

This Simple No-Churn Blueberry Ice Cream is one of my favorite summer desserts because it’s creamy, fruity, and so easy to make. I love how the blueberry swirl brings both flavor and beauty to each scoop, and the no-churn method makes it foolproof. Whether I serve it at a gathering or enjoy a bowl at home, it always feels refreshing and indulgent.

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