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No churn Blueberry Ice Cream with a thick ribbon of freshly made blueberry jam swirled in a soft creamy vanilla ice cream. No ice cream machine needed for this delicious and easy to make dessert.
We went blueberry picking the other day. So much fun! And, I came home with over 5 pounds of fresh blueberries. So, I’ve been making lots of great blueberry treats.
Check out my Instagram posts for some of the treats including blueberry muffins and blueberry leaf tea.
My husband suggested that I make this blueberry ice cream with the no churn vanilla base. You only need four ingredients, and it’s ready to freeze in just 10 minutes.
It’s the perfect summer treat. And, boy did it come out really great! I love it!
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Recipe inspiration
The sweetness in the ice cream comes from the sweetened condensed milk and the smooth creamy texture comes from the whipped cream.
I decided I didn’t want the blueberries to have any added sugar. So, the jam is super simple – just berries cooked down until they are nice and thick.
As you cook the berries you can mash them with the back of a spoon or a spatula so they all get smashed. You don’t want to leave any whole berries, because a whole frozen berry will be really difficult to eat.
How to make
There’s nothing better than a cold creamy ice cream on a super-hot day. And, it’s even better if that ice cream is homemade. You don’t have to heat up your kitchen. But you get a luscious creamy fruity ice cream.
No special equipment needed. Just a little mixing, a little beating. And, a lot of waiting. And if you want more tips on no churn ice cream, check out my Coffee Toffee Ice Cream recipe.
Be sure to scroll down to the printable recipe card below for full ingredient amounts and instructions.
make blueberry jam
Place blueberries in a medium saucepan and cook over medium heat until thickened and all berries have popped open, about 30 minutes. When you run a spatula across the bottom of the pan, it should leave a trail.
Place the cooked blueberry jam in the fridge to completely cool. If it isn’t cold, it will leave lots of ice crystals in the ice cream and make it so the dessert doesn’t set properly.
make ice cream
Be sure to get heavy whipping cream. Learn more about different kinds of dairy here.
In a large bowl, combine cream, sweetened condensed milk, and vanilla. Refrigerate until cool.
Cold cream whips up better than warm, so don’t skip this step. Also, cold ingredients will keep ice crystals at bay, and result in a less icy final product.
Once cooled, beat the cream mixture using a hand-held mixer or a stand mixer on medium-high until thickened and custard-like, about 5-10 minutes.
Pro tip: place the bowl into the sink to whip or mix stuff with the hand mixer. That way when it splatters (and it will splatter) most of the mess is contained in the sink, making for easier clean up!
layer, swirl, and freeze
Spoon or pour the first layer of the ice cream mixture into a container or 2-quart dish, covering just the bottom of the dish.
Dollop the blueberry jam over the top of the ice cream and swirl the jam into the cream. Continue layering and swirling like this, ending with ice cream at the top.
Tap the bottom of the dish on the counter a couple of times to help get any air bubbles out of the mixture. Cover and freeze several hours or overnight.
When ready to serve, let the ice cream sit on the counter for 5 to 10 minutes before scooping.
More ice cream recipes
I just love ice cream, if you do too, you’ll love all my ice cream recipes. Be sure to check out Pineapple Macadamia nut ice cream, Pumpkin Pie Ice Cream, and York peppermint patty ice cream.
Looking for another variation on this recipe? Be sure to check out my Cookie Dough Ice Cream.
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Recipe
Blueberry Ice Cream
Ingredients
- 2 cups fresh blueberries
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1.5 teaspoons vanilla extract
Instructions
- Place blueberries in a medium saucepan and cook over medium heat until thickened and all berries have popped open, about 30 minutes. When you run a spatula across the bottom of the pan, it should leave a trail. Place the cooked blueberry jam in the fridge to completely cool. If it isn’t cold, it will leave lots of ice crystals in the ice cream and make it so the dessert doesn’t set properly.
- In a large bowl, combine cream, sweetened condensed milk, and vanilla. Refrigerate until cool.
- Once cooled, beat the cream mixture using a hand-held mixer or a stand mixer on medium-high until thickened and custard-like, about 5-10 minutes.
- Spoon or pour the first layer of the ice cream mixture into a container or 2-quart dish, covering just the bottom of the dish. Dollop the blueberry jam over the top of the ice cream and swirl the jam into the cream. Continue layering and swirling like this, ending with ice cream at the top.
- Tap the bottom of the dish on the counter a couple of times to help get any air bubbles out of the mixture. Cover and freeze several hours or overnight.
- When ready to serve, let the ice cream sit on the counter for 5 to 10 minutes before scooping.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Janelle
I had some extra blueberries and saw your post. This was fantastic! Great recipe! Thanks so much!
Mandy
Such an easy and delicious ice cream recipe! We all loved it
Laura Johnson
This was amazing! Thank you!