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Blueberry Ice Cream Recipe

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4.3 from 4 reviews

This luscious Blueberry Ice Cream recipe combines fresh blueberries with a creamy base of heavy cream and sweetened condensed milk. The blueberries are first simmered with sugar and lemon for a vibrant, tangy compote that is chilled and then folded into whipped cream for a smooth, rich dessert. No ice cream maker is needed, making this a simple yet impressive frozen treat perfect for summer gatherings or a special homemade dessert.

Ingredients

For the Blueberry Puree:

  • 4 cups blueberries, plus more for serving
  • 1/4 cup granulated sugar
  • Juice and zest of 1 lemon

For the Ice Cream Base:

  • 3 cups heavy cream
  • 1 (14-ounce) can sweetened condensed milk

Instructions

  1. Puree and simmer blueberries: In a food processor, puree 4 cups of blueberries until smooth. Transfer the puree to a medium saucepan over medium heat. Add 1/4 cup granulated sugar, the juice, and zest of 1 lemon. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly reduced, about 15 minutes. This intensifies the blueberry flavor while balancing the sweetness with a hint of lemon tang.
  2. Chill the blueberry mixture: Pour the hot blueberry mixture into a bowl and refrigerate for 1 to 2 hours until thoroughly chilled. Chilling ensures the puree sets and melds flavors before folding into the cream.
  3. Whip the cream: In a large bowl, use a hand mixer or a stand mixer fitted with a whisk attachment to beat 3 cups of heavy cream until stiff peaks form. This whipped cream provides a light and airy structure to the ice cream.
  4. Combine ingredients: Gently fold 1 (14-ounce) can of sweetened condensed milk into the whipped cream until fully combined. Then fold in the chilled blueberry puree carefully to maintain the fluffiness of the mixture and create a beautifully marbled ice cream base.
  5. Freeze to set: Transfer the mixture to a 9 x 5-inch loaf pan or a similar container. Freeze for at least 5 hours, or until firm, to allow the ice cream to solidify without the need for an ice cream maker.
  6. Serve: Scoop the blueberry ice cream into bowls and serve topped with fresh blueberries for added texture and burst of freshness.

Notes

  • For best results, use ripe, fresh blueberries or high-quality frozen blueberries that have been thawed and drained.
  • If you prefer a smoother texture, strain the blueberry puree before chilling to remove seeds.
  • This recipe does not require an ice cream maker, making it accessible and easy for any home cook.
  • Allow the ice cream to sit at room temperature for a few minutes before serving to soften slightly for easier scooping.
  • Store leftovers in an airtight container in the freezer for up to 1 week.

Find it online: https://lauracooks.com/blueberry-ice-cream-recipe/