This 3-Ingredient No-Churn Blueberry Ice Cream is the ultimate frozen dessert for summer, and guess what? You don’t even need an ice cream maker or fancy gadgets. With just juicy blueberries, creamy sweetened condensed milk, and fluffy whipped cream, you’ll have a treat that’s bursting with real berry flavor, striking color, and a dreamy, scoopable texture—all made with minimal effort!
Why You’ll Love This Recipe
- No Churn, No Fuss: You don’t need any special equipment—just a bowl and a mixer.
- Real Blueberry Flavor: The recipe spotlights juicy blueberries for a fresh, tangy, and intensely fruity ice cream experience.
- Ridiculously Creamy: The combination of whipped cream and condensed milk delivers a delightfully rich and silky texture that rivals any store-bought scoop.
- Customizable & Fun: Play around with add-ins or variations to suit your taste or whatever you have on hand.
Ingredients You’ll Need
You’re just three main ingredients away from a fabulous homemade treat! Each component in this 3-Ingredient No-Churn Blueberry Ice Cream plays a starring role in creating flavor, texture, and that irresistible hue.
- Blueberries: Fresh or frozen both work beautifully—just be sure to cook and cool them for an extra-concentrated burst of flavor and that gorgeous purple-blue color.
- Sweetened condensed milk: This not only sweetens the ice cream but also keeps it smooth and scoopable without churning.
- Heavy cream: The key to dreamy, creamy texture—whip it cold to super-fluffy peaks for best results!
- Vanilla bean paste (optional): Adds a subtle, floral aroma and lovely vanilla flecks (but your ice cream will be delicious without it, too!).
Variations
This 3-Ingredient No-Churn Blueberry Ice Cream is just as fun to customize as it is to make. There are so many delicious directions you can take, depending on your pantry, preferences, or dietary needs!
- Swirl in Lemon: Add a swirl of fresh lemon zest or a streak of lemon curd for a zingy, citrusy twist.
- Go Dairy-Free: Substitute coconut cream for the heavy cream and use sweetened condensed coconut milk for a vegan-friendly version.
- Add a Crunch: Sprinkle in crushed graham crackers, shortbread cookies, or chopped nuts during the last fold for bursts of texture.
- Mix Berry Medley: Swap half the blueberries for raspberries or blackberries for a quadruple-berry delight.
How to Make 3-Ingredient No-Churn Blueberry Ice Cream
Step 1: Prepare and Puree the Blueberries
Add your blueberries to a blender or food processor and puree until velvety smooth. For intense berry flavor and a creamier texture, transfer the puree to a saucepan and simmer over low heat for 10–15 minutes, stirring often. This step concentrates that summery blueberry goodness and reduces excess water. Let the mixture cool to room temperature before moving on—this is what gives your ice cream its vivid color and pop!
Step 2: Whip the Cream
Pour your cold heavy cream into a large mixing bowl (pop the bowl in the fridge ahead of time for maximum fluffiness) and whip using an electric mixer until stiff peaks form. This process incorporates air, which gives your no-churn blueberry ice cream that lush, airy texture we all love.
Step 3: Combine and Fold Gently
Toss the cooled blueberry puree, sweetened condensed milk, and vanilla bean paste (if using) into the whipped cream. Beat on low just until everything comes together—you want to keep all that fluffy volume. Then, use a spatula to gently fold the mixture, scraping the sides and bottom so every spoonful is evenly blue and bursting with flavor.
Step 4: Freeze and Wait (The Hardest Part!)
Spoon your dreamy mixture into a freezer-safe container, smooth the top, and press a piece of plastic wrap directly onto the surface to prevent pesky ice crystals. Pop the lid on and freeze for at least 6 hours (overnight is best for perfect scoops). When ready, let your 3-Ingredient No-Churn Blueberry Ice Cream sit at room temperature for a few minutes before scooping for the creamiest results.
Pro Tips for Making 3-Ingredient No-Churn Blueberry Ice Cream
- Intensify the Blueberry Flavor: Always cook down your blueberry puree—this not only removes excess moisture (preventing icy patches) but also amplifies the fruity notes.
- Keep Everything Extra Cold: For the creamiest texture, chill your mixing bowl and beaters before whipping the cream and don’t let the blueberry mixture get too warm when folding.
- Fold, Don’t Overmix: Gently fold the mixer just until you no longer see streaks to keep your ice cream ultra-light and billowy.
- Prevent Ice Crystals: Press plastic wrap directly on the ice cream before freezing—it locks in moisture and keeps every scoop velvety smooth!
How to Serve 3-Ingredient No-Churn Blueberry Ice Cream
Garnishes
Add some dazzle by topping each scoop with extra fresh blueberries, a sprig of mint, or a sprinkle of lemon zest—the colors pop against the vibrant purple! A quick drizzle of honey or white chocolate shards can take each bowl over the top.
Side Dishes
This blueberry ice cream is delightful on its own, but pairing it with a warm slice of pound cake, a crumbly shortbread, or even crisp waffle cones creates a truly memorable dessert. For a brunch treat, try spooning it onto pancakes or waffles!
Creative Ways to Present
Scoop your 3-Ingredient No-Churn Blueberry Ice Cream into pretty glass jars for a picnic, layer it into parfaits with granola and berries, or sandwich it between chewy cookies for a fun ice cream sandwich. Mini ice cream pops or affogato-style pours (over espresso!) are always a hit with guests.
Make Ahead and Storage
Storing Leftovers
Leftover 3-Ingredient No-Churn Blueberry Ice Cream keeps beautifully in an airtight, freezer-safe container for up to 2 weeks. Always keep it well-sealed to prevent freezer odors and preserve its creamy texture.
Freezing
For best results, line the surface with plastic wrap before sealing and try to store it toward the back of the freezer, where temperatures are more stable—this will keep the ice cream scoopable and minimize ice crystals.
Reheating
This one is easy—no reheating required! Just let the ice cream rest on the counter for 5–10 minutes before serving so it softens enough to scoop like a dream.
FAQs
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Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Simply thaw them first and cook them down just as you would with fresh—this helps prevent any excess wateriness in your ice cream.
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Do I have to cook the blueberry puree?
Cooking the blueberries isn’t strictly required, but it’s highly recommended. Simmering removes moisture and concentrates flavor, ensuring your 3-Ingredient No-Churn Blueberry Ice Cream is rich, creamy, and never icy.
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Can I add other flavors or mix-ins?
Yes! Stir in lemon zest, swirl in berry jams, or sprinkle in cookie pieces before freezing. Just be sure not to add ingredients that could introduce extra water, which could change the texture.
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How do I keep the ice cream from getting icy?
To avoid iciness, always cook down your blueberry puree, fold everything gently to keep the mixture airy, and press plastic wrap directly onto the surface before sealing and freezing.
Final Thoughts
If you’re dreaming of an easy, unforgettable frozen treat, you’re just a few steps away from pure blueberry bliss. Gather your ingredients, follow the steps, and your 3-Ingredient No-Churn Blueberry Ice Cream will become the highlight of your summer—trust me, you’ll want to make this on repeat. Happy scooping!
Print
3-Ingredient No-Churn Blueberry Ice Cream Recipe
- Prep Time: 5 minutes
- Total Time: 6 hours 5 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Mixing, Freezing
- Cuisine: Global
- Diet: Vegetarian
Description
Indulge in the creamy, fruity goodness of this easy 3-Ingredient No-Churn Blueberry Ice Cream. With just a few simple steps, you can enjoy homemade ice cream with the fresh taste of blueberries in every scoop.
Ingredients
Blueberry Puree:
- 14 oz Blueberries, fresh or frozen
Ice Cream Base:
- 1 can Sweetened condensed milk (14oz)
- 2 cups Heavy cream, cold
- 1/2 teaspoon Vanilla bean paste (optional)
Instructions
- Prepare the Blueberries: Add the blueberries to a blender and process until smooth. Optionally, cook the puree in a saucepan over low heat for 10–15 minutes to intensify the flavor. Let cool.
- Whip the Cream: In a cold mixing bowl, whip the heavy cream to stiff peaks using an electric mixer.
- Combine the Base: Mix the sweetened condensed milk, blueberry puree, and vanilla into the whipped cream on low speed until combined.
- Final Mix: Gently fold the mixture to ensure even mixing.
- Freeze: Transfer to a container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
Nutrition
- Serving Size: 1 scoop
- Calories: 180
- Sugar: 15g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
