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
Units
Scale
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
