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Blueberry No-Churn Ice Cream (or Cherry - or Strawberry...)

Berries are in season! Grab some at the market and cool off with this recipe.

Course Dessert
Keyword berries, dessert, ice cream
Prep Time 25 minutes
Freezing Time 5 hours
Total Time 5 hours 25 minutes
Servings 10

Ingredients

  • 3 cups fresh blueberries, divided sub cherries (pitted), strawberries, or raspberries, as available!
  • 1/4 cup organic cane sugar
  • 1 Tb lemon juice
  • 2 cups local or organic heavy whipping cream
  • 4 oz (can) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions

  1. Place a 9" x 5" loaf pan in the freezer to chill.

  2. Add 2 cups of the berries, the sugar, and the lemon juice to a medium saucepan and bring to a boil over medium heat. As it boils, mash the blueberries in the pan with a fork, spoon or potato masher. After about 10-15 minutes, the berries should break down into a sauce. Remove from the heat and cool completely.

  3. Place the heavy cream in a stand mixer and mix on the lowest speed, gradually increasing the speed as the cream begins to thicken. Beat on high until cream is thick and stiff peaks form.

  4. In a medium bowl, combine the sweetened condensed milk, vanilla, salt, and 1 cup of the whipped cream until combined.

  5. Gently fold the cooled blueberry sauce and the sweetened condensed milk mixture into the remaining whipped cream in the mixing bowl. Then, gently fold in the reserved cup of berries.

  6. Pour the mixture into the chilled pan and freeze for at least 5 hours, or until fully set, before serving. Scoop out into a bowl or onto a cone and enjoy!