Imagine a creamy, dreamy dessert that captures the essence of summer in every single spoonful - without the need for an expensive ice cream maker! This no-churn blueberry ice cream is about to become your new obsession, promising restaurant-quality flavor with minimal effort. Perfect for hot days, unexpected cravings, or when you want to impress your friends and family with a homemade treat that looks and tastes like it came from a gourmet dessert shop.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups blueberries
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Wash the blueberries thoroughly under cool running water and pat them dry with paper towels.
- In a blender or food processor, puree the blueberries until they become a smooth, consistent mixture. If desired, strain the puree to remove any seeds for a smoother texture.
- In a large mixing bowl, pour the heavy cream and whip it using an electric mixer until stiff peaks form. This typically takes about 3-4 minutes on medium-high speed.
- Gently fold the sweetened condensed milk and vanilla extract into the whipped cream, ensuring you maintain the light, airy texture.
- Add the blueberry puree to the cream mixture, carefully folding it in to create a marbled or fully blended purple-blue color, depending on your preference.
- Transfer the mixture to a freezer-safe container, preferably a loaf pan or rectangular dish.
- Cover the container with plastic wrap or lid, ensuring it touches the surface of the ice cream to prevent ice crystals from forming.
- Freeze the ice cream for at least 6 hours or overnight until it reaches a firm, scoopable consistency.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Choose ripe, fresh blueberries for the most intense flavor. The riper the berries, the sweeter and more vibrant your ice cream will be.
- When whipping cream, ensure your bowl and beaters are completely cold for the best volume and texture.
- For a smoother texture, consider straining the blueberry puree to remove seeds.
- To prevent ice crystals, press plastic wrap directly onto the surface of the ice cream before freezing.
- For extra indulgence, consider adding mix-ins like white chocolate chips, crushed graham crackers, or a swirl of blueberry jam.
- Store your ice cream in an airtight container to maintain its creamy consistency and prevent freezer burn.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
