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
Units
Scale
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
