🫐💜 3-Ingredient No-Churn Blueberry Ice Cream
Creamy, fruity, and incredibly easy! You don’t need an ice-cream maker or any special equipment—just 3 simple ingredients and a few minutes of prep. 🍦✨
🛒 Ingredients
- 2 cups (300 g) fresh or frozen blueberries
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 cups (480 ml) heavy whipping cream, cold
👩🍳 Instructions
- Make the blueberry mixture 🫐
Add the blueberries to a blender or food processor and blend until smooth. If using frozen blueberries, let them sit for about 5–10 minutes first so they blend more easily. - Combine
Pour the blueberry puree into a large bowl. Add the sweetened condensed milk and mix until thoroughly combined. - Whip the cream
In a separate chilled bowl, whip the cold heavy cream until it forms stiff peaks. - Fold everything together
Gently fold the whipped cream into the blueberry mixture in 2–3 additions. Be gentle so you keep the mixture light and fluffy. 💜 - Freeze ❄️
Transfer to a freezer-safe container and smooth the top.
Cover tightly and freeze for at least 5–6 hours, preferably overnight.
- Serve 🍦
Let it sit at room temperature for 5–10 minutes before scooping. Top with fresh blueberries if you like!
✨ Easy Tips
- For a stronger blueberry flavor, use frozen wild blueberries.
- Add a few whole blueberries before freezing for little bursts of fruit.
- Store tightly covered in the freezer for up to 2 weeks for the best texture.
💜 3 ingredients + a few minutes of prep = homemade blueberry ice cream without an ice-cream machine! 🫐🍦
