Blueberry Ice Cream Recipe

Blueberry Ice Cream Recipe (No Eggs, No Churn Option Included)

Ingredients:

For the blueberry compote:

2 cups (300g) fresh or frozen blueberries

½ cup (100g) granulated sugar

1 tbsp lemon juice

1 tsp lemon zest (optional)

1 tsp vanilla extract

For the ice cream base:

2 cups (480ml) heavy cream (cold)

1 can (14 oz / 400g) sweetened condensed milk

1 tsp vanilla extract

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Instructions:

1. Make the Blueberry Compote
In a saucepan, combine blueberries, sugar, lemon juice, and zest.
Cook over medium heat for 8–10 minutes, stirring occasionally, until the berries burst and the mixture thickens.
Remove from heat, stir in vanilla, and let it cool completely. You can mash slightly or leave chunky.

2. Make the Ice Cream Base
In a mixing bowl, whip the cold heavy cream until stiff peaks form.
In a separate bowl, mix the sweetened condensed milk with vanilla.

3. Combine
Gently fold the whipped cream into the condensed milk mixture using a spatula until fully combined.
Fold in the cooled blueberry compote, swirling it slightly for a marbled effect.

4. Freeze
Pour the mixture into a loaf pan or airtight container.
Cover and freeze for at least 6 hours or overnight until firm.

5. Serve
Scoop and enjoy your creamy, fruity blueberry ice cream!