No Churn Blueberry Ice Cream
I had never made no churn ice cream before. I finally tried it today and was blown away! It is so EASY to whip up and It uses only 4 ingredients. It is shockingly creamy that you wouldn’t believe that you don't need an ice cream maker.
Let me start by explaining what no-churn is. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
I made a simple blueberry compote to swirl into the ice cream base. You could simply swap in any kind of berry, or substitute it with caramel or chocolate sauce, chopped oreos, m&ms, and more! It is very easy to customize, so have fun with it!
Don't forget to check out this easy video!
No Churn Blueberry Ice Cream
Recipe details
Ingredients
- 1 ¾ Cups– Blueberries
- 2 Cups – Heavy cream
- 1 Cup – Sweetened condensed milk
- ¼ Cup – Granulated sugar
Instructions
- Take blueberries and sugar in a medium sized pan.
- On medium heat, keep stirring gently. You will start seeing the blueberries releasing the juices slowly.
- Bring to a simmer. Remove pan from the heat.
- Blend the mix in a blender till smooth and pass it through a strainer.
- In a medium sized bowl, whip up the whipping cream till you get stiff peaks.
- Add in the condensed milk and using a spatula, fold into the whipping cream.
- Next add in the blueberry pulp and fold it into the mix. Try not to stir vigorously as this will cause the mix to become too thin and lose all its fluff.
- Freeze it for 6 to 8 hours or overnight.
- Grab an ice-cream scoop and serve!
Tips
- Whipping cream - The higher the fat, the creamier your ice cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy.
- Blueberry - I'm using frozen blueberries today but you can definitely use fresh or canned blueberries. If you use canned fruit make sure to check if it's sweetened.
Comments
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