Imagine a dessert that transports you to a sun-drenched orchard with just one spoonful - creamy, tangy, and bursting with fresh blueberry sweetness. This no-churn blueberry lemon ice cream is your ticket to dessert paradise, requiring zero specialized equipment and minimal effort. Whether you're a busy home cook or a dessert enthusiast looking for a quick and delicious treat, this recipe will revolutionize your summer dessert game and leave your taste buds dancing with joy!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Begin by gathering all your ingredients: 2 cups of heavy cream, 1 cup of sweetened condensed milk, 1 cup of fresh blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of lemon zest.
- In a large mixing bowl, pour in the 2 cups of heavy cream. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. This should take about 3-5 minutes. Be careful not to over-whip, as you want a light and airy texture.
- In a separate bowl, combine the 1 cup of sweetened condensed milk, 1 tablespoon of lemon juice, and 1 tablespoon of lemon zest. Mix these ingredients together until well combined.
- Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula. Be careful to maintain the lightness of the whipped cream as you combine the two mixtures.
- Once the mixtures are well combined, add the 1 cup of blueberries. If you prefer a smoother texture, you can mash some of the blueberries with a fork before adding them, or leave them whole for a chunkier texture. Gently fold the blueberries into the mixture.
- Transfer the mixture into an airtight container, smoothing the top with a spatula. Make sure the container is suitable for freezing.
- Cover the container with a lid or plastic wrap to prevent ice crystals from forming. Place the container in the freezer.
- Freeze the ice cream for at least 4 hours, or until it is firm. For best results, let it freeze overnight.
- When you are ready to serve, remove the container from the freezer and let it sit at room temperature for a few minutes to soften slightly for easier scooping.
- Use an ice cream scoop to serve the no-churn blueberry lemon ice cream into bowls or cones. Enjoy your refreshing dessert!
Tips
- Use cold heavy cream straight from the refrigerator for the best whipping results.
- Whip cream just until soft peaks form to maintain a light, airy texture.
- Fold ingredients gently to preserve the cream's volume and prevent deflation.
- For extra smoothness, you can slightly mash some blueberries before adding.
- Freeze overnight for the most consistent texture and flavor development.
- Let the ice cream sit at room temperature for 2-3 minutes before scooping for easy serving.
- For a gourmet touch, garnish with fresh lemon zest or whole blueberries before serving.
Nutrition Facts
Calories: 312kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
