When you’re craving a sweet treat that’s bursting with summer flavor but don’t want to fuss with an ice cream machine, you’ll fall head over heels for this 3-Ingredient No-Churn Blueberry Ice Cream! Every dreamy scoop is creamy, perfectly sweet, and packed with real blueberry goodness. The best part? You can whip it up in minutes and let your freezer do the rest!
Why You’ll Love This Recipe
- It truly delivers on simplicity: With just three core ingredients and zero need for fancy gadgets, this is dessert at its most doable.
- Bold, real blueberry flavor: Cooking down the berries brings out their natural sweetness and vibrant hue in every bite.
- Luxe, creamy texture: Thanks to the whipped cream and sweetened condensed milk, you get an irresistibly silky ice cream—with no iciness.
- Make-ahead magic: Prep it in minutes, freeze, and enjoy a homemade treat whenever the craving strikes—no churning or constant stirring required!
Ingredients You’ll Need
This 3-Ingredient No-Churn Blueberry Ice Cream is proof that a handful of good ingredients can turn into something truly extraordinary. Each one is essential—no fillers, just pure flavor and creamy bliss!
- Blueberries (fresh or frozen): The star! Use fresh for a deeper color, or frozen for year-round convenience—the cooking step guarantees intense berry flavor in every batch.
- Sweetened condensed milk: This pantry staple is the secret to a rich, scoopable texture and all the sweetness you’ll need—no extra sugar required.
- Heavy cream: Whipping the cream gives the ice cream its frothy, cloudlike body—don’t skimp on fat here for best results!
- Vanilla bean paste (optional): A dash adds a touch of bakery-style magic and emphasizes those lush blueberry notes; regular vanilla extract works too, or leave it out for pure berry.
Variations
One of the best things about 3-Ingredient No-Churn Blueberry Ice Cream is that you can personalize it every time you make it! Use what you have, consider dietary swaps, or riff on the flavor for your perfect scoop.
- Mixed berry swirl: Swap half the blueberries for raspberries or blackberries for a vibrant, sweet-tart blend.
- Dairy-free option: Use full-fat coconut cream in place of heavy cream and sweetened condensed coconut milk for a vegan-friendly version.
- Citrus twist: Add a teaspoon of grated lemon or lime zest to the puree for a bright, aromatic lift.
- Chunky ice cream: Reserve a quarter-cup of whole or chopped berries and gently fold them in for juicy berry bursts.
How to Make 3-Ingredient No-Churn Blueberry Ice Cream
Step 1: Puree and Cook the Blueberries
Add your blueberries to a blender or food processor and blend until completely smooth. For the very best flavor and a beautifully thick texture, pour the puree into a saucepan and simmer on low for 10–15 minutes, stirring often. This step concentrates the juices and makes the color pop! Set aside and let it cool to room temperature—you don’t want to melt your whipped cream later.
Step 2: Whip the Cream
In a large, chilled mixing bowl (pro tip: pop it in the freezer for ten minutes), pour in your cold heavy cream. Using an electric mixer, whip the cream until stiff peaks form. You’re looking for thick, smooth waves that hold their shape when you lift the beaters.
Step 3: Mix the Base
Add the cooled blueberry puree, sweetened condensed milk, and vanilla bean paste (if you’re using it) to the whipped cream. Mix on low speed just until everything is combined—don’t over-mix, or your cream might start to deflate.
Step 4: Gently Fold and Freeze
With a spatula, carefully fold the mixture by hand, taking care to scrape the sides and bottom, so everything is evenly distributed. Pour into a loaf pan or freezer-safe dish and press a piece of plastic wrap directly onto the surface to help prevent ice crystals. Pop on a lid (or wrap tightly) and freeze for at least 6 hours—or overnight, if you can wait that long! The result: gorgeously creamy, scoopable blueberry ice cream ready whenever you are.
Pro Tips for Making 3-Ingredient No-Churn Blueberry Ice Cream
- Blueberry Reduction Magic: Always cook your blueberry puree until thickened—this extra step gives your ice cream intensely fruity flavor and a vivid purple hue (plus no runny texture!).
- Chill the Tools: Use an ice-cold bowl and beaters for whipping cream; this helps you achieve sturdy, cloudlike peaks fast and keeps your base airy.
- Gentle Folding: When combining your base, fold rather than stir vigorously—this preserves the cream’s volume for ultimate scoopability.
- Smooth Storage: Pressing plastic wrap against the ice cream’s surface before freezing keeps ice crystals at bay for a velvety finished scoop.
How to Serve 3-Ingredient No-Churn Blueberry Ice Cream
Garnishes
This gorgeous blueberry ice cream loves a little flourish! Try a sprinkle of fresh blueberries, a sprig of mint, or a crispy waffle cone for instant sophistication. For a special touch, drizzle with a bit more blueberry puree or a white chocolate shell right before serving.
Side Dishes
If you’re looking to pair it up, this no-churn blueberry ice cream is dreamy next to lemon bars, angel food cake, or a warm blueberry pie for that whole “double-berry” experience. Even a simple sugar cookie makes a wonderful companion!
Creative Ways to Present
Get playful! Scoop your ice cream into mason jars with layers of crushed graham crackers for a parfait, or serve mini scoops atop homemade shortcakes. For a party, try filling homemade ice cream sandwiches or piping scoops into pretty dessert dishes for a make-ahead dinner party finale.
Make Ahead and Storage
Storing Leftovers
Store any leftover 3-Ingredient No-Churn Blueberry Ice Cream in a well-sealed, freezer-safe container. It will stay fresh and creamy for up to two weeks—although I doubt it’ll last that long if your house is anything like mine!
Freezing
For best texture, press plastic wrap directly against the ice cream’s surface before sealing with a lid. This extra layer keeps your ice cream smooth by preventing pesky ice crystals from forming.
Reheating
Luckily, no “reheating” is required here! If your ice cream is super firm right from the freezer, just let it sit out at room temperature for 5–10 minutes. This softens it for the perfect, luscious scoop.
FAQs
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Can I use other fruits instead of blueberries?
Absolutely! Strawberries, raspberries, blackberries, or even mango all work beautifully. Just be sure to cook down whichever fruit you choose to concentrate the flavor and keep your ice cream creamy, not icy.
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Do I have to use vanilla bean paste?
Nope! Vanilla bean paste is optional—it adds a gourmet touch, but regular vanilla extract or even no vanilla at all keeps the spotlight on the blueberries. Customize according to what you have and love.
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Can I make this recipe without a blender or food processor?
If you don’t have a blender, mash the blueberries thoroughly with a potato masher, then push them through a fine-mesh sieve to catch as much juice as possible. The texture will be a little different but still delicious.
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How do I prevent ice crystals from forming?
Be sure to cook down your fruit puree until quite thick and press plastic wrap directly onto the ice cream’s surface before freezing. These two tricks help maintain that dreamy, smooth texture in every scoop!
Final Thoughts
If ice cream could be summer in a bowl, this 3-Ingredient No-Churn Blueberry Ice Cream is exactly it. I hope you’ll grab a handful of berries, whip up a batch, and share it with your favorite people—because every spoonful is a little taste of homemade joy. Let this be your new, easy go-to treat when you want something bright, colorful, and completely irresistible!
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: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this creamy and fruity 3-Ingredient No-Churn Blueberry Ice Cream – a delightful treat that’s incredibly easy to make and bursting with fresh blueberry flavor.
Ingredients
Fresh Blueberry Puree:
- 14 oz Blueberries, fresh or frozen
Base Mixture:
- 1 can Sweetened condensed milk (14 oz)
- 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. For a deeper flavor and better texture, pour the puree into a saucepan and cook over low heat for 10–15 minutes, stirring frequently. Let the mixture cool completely.
- Whip the cream: In a large cold mixing bowl, whip the heavy cream to stiff peaks using an electric mixer.
- Combine the base: Add the sweetened condensed milk, chilled blueberry puree, and vanilla bean paste (if using) to the whipped cream. Beat on low speed just until combined.
- Final mix: Use a spatula to gently fold the mixture, ensuring even mixing.
- Freeze: Transfer the mixture to a freezer-safe container. Cover tightly and freeze for at least 6 hours or overnight until firm.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 22g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
