Homemade blueberry ice cream is the most delicious treat! This no churn blueberry ice cream is super crave worthy and couldn’t be more simple! The ice cream is so creamy, and swirled with DOUBLE the blueberry flavor! Add a cone and some sprinkles and you are in for the most flavorful ice cream ever!
During those busy days it is always helpful to have a nice cold, refreshing treat prepared in the freezer that you can easily access for your friends, family, and yourself! These are also the perfect treat for barbeques, birthdays, and family events!
This blueberry ice cream is the perfect creamy, cold, treat that can be stored in the freezer for up to 3 months! Perfect for kids and for a quick snack or treat anytime!
For another delicious frozen treat, see my creamy banana ice cream popsicles recipe!
Ingredient Notes
The best thing about this recipe is that it is super easy to prepare and no-churn! Also, many of these ingredients you already have in your fridge or pantry! For this delicious recipe you will need the following ingredients:
- Freeze-dried blueberries
- Milk
- Sweetened condensed milk
- Blueberry jam
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Salt
- Optional: Sprinkles and Cones!
See recipe card for details and quantities.
Step-by-Step Instructions
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make this delicious blueberry ice cream recipe:
Add freeze dried blueberries to food processor. Pulse until a fine powder forms. Then set aside.
Add milk, sweetened condensed milk, blueberry jam, and blueberry powder in a large mixing bowl. Mix well. Set aside.
In a separate mixing bowl, use a hand mixer (or stand mixer) to whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream mixture into the blueberry milk mixture, being careful not to deflate the whipped cream. Place inside bread pan with plastic wrap over the top and freeze for at least 4 hours. Enjoy!
Hint: Allow the ice cream to defrost on the counter top for 5-10 minutes to make it easier to scoop the ice cream into a bowl or on a cone.
Substitutions
This blueberry ice cream recipe is so simple and makes substituting ingredients so easy for allergy, and diet, friendly alternatives!
- Vegan/dairy-free – instead of the whole milk you can substitute with oat or soya milk. Instead of heavy cream you can substitute with coconut cream! Also, instead of sweetened condensed milk, you can use sweetened condensed oat milk!
- Healthy – use low fat milk instead of whole milk, and use Greek yogurt instead of heavy cream!
- Lower sugar– the powdered sugar can be replaced with a powdered sugar alternative!
Variations
This recipe is easily customizable with multiple variations of toppings and flavor suggestions:
Topping Variations
Flavor Variations
- Strawberry-You can use freeze-dried strawberries and strawberry jam.
- Mango-Use freeze-dried mangos and mango jam.
See this delicious banana popsicle recipe on my site for another frozen treat!
Equipment
For this recipe you will need 3 main pieces of equipment:
- Food processer
- Hand mixer (or stand mixer)
- Bread pan
Tip: You can avoid using a hand mixer, or stand mixer, to whip the heavy cream for the ice cream and can simply add to the bowl with the other ingredients. Make note that your blueberry ice cream will still be creamy but will have less of an “ice cream” texture.
Storage Tips
This ice cream recipe is able to be stored in the freezer for up to 3 months in an air tight container.
I recommend purchasing a bread pan with a plastic lid for easy storage!
Defrosting Tips
Remove the bread pan container from the freezer about 5 to 10 minutes before serving. This allows your ice cream to defrost enough to scoop onto cones or into bowls easily for when its time to serve!
Top tips
For the creamiest, no-churn ice cream, whip the heavy cream and then fold into the blueberry mixture! This will give you the creamiest no-churn ice cream that is sweet, soft, cold, and delicious!
Frequently Asked Questions FAQ’s
Yes, heavy whipping cream is great for making ice cream! Especially whipped heavy cream folded into ice cream batter! This makes for a richer, creamier, fluffier texture in ice cream. It also allows for a no-churn option for making ice cream much easier!
Whole milk, or coconut milk, is best for making ice cream due to the high fat and low water content. This allows for a creamier, smoother, thicker texture of ice cream.
Whole milk has a higher fat to water ratio. For the creamy texture of ice cream that we expect, a higher fat content is necessary for the correct velvety consistency. When using a lower fat milk alternative, your ice cream will be harder when frozen and less creamy.
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Other Recipes
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Homemade Blueberry Ice Cream Recipe (No Churn)
Equipment
- 2 Large mixing bowl
- 1 Hand Mixer Or Stand mixer for the whipped cream
- 1 Loaf pan
- 1 Ice Cream Scoop
Ingredients
Blueberry Ice Cream
- 1/2 Cup Freeze dried blueberries
- 2 Cups Whole milk Or milk of choice
- 1 14 ounce can Sweetened condensed milk Or vegan sweetened condensed milk
- 1 Cup Blueberry jam
- 2 1/2 Cup Heavy whipping cream Whipped
- 1/4 Cup Powdered sugar Or sweetener of choice
- 1 Tablespoon Vanilla extract
- 1/2 Teaspoon Salt
- 1/4 Cup Sprinkles Optional
- 6 Cones Optional
Instructions
Blueberry Ice Cream
- Add freeze dried blueberries to food processor. Pulse until a fine powder forms. Then set aside.
- Add milk, sweetened condensed milk, blueberry jam, and blueberry powder in a large mixing bowl. Mix well. Set aside.
- In a separate mixing bowl, use a hand mixer (or stand mixer) to whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream mixture into the blueberry milk mixture, being careful not to deflate the whipped cream.
- Place inside bread pan with plastic wrap over the top and freeze for at least 4 hours.
- Serve in a bowl or cone! Top with sprinkles and enjoy!
this ice-cream is amazing