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No Churn Blueberry Ice Cream is a sweet and creamy no vanilla ice cream with a fresh blueberry compote swirl for a sweet and tart flavor combination!
I do not own an ice cream maker. It’s one of those things I always think I might want but then I remember that it’s so much easier to just make a no churn ice cream and I don’t need special equipment.
So it’s not a surprise when I wanted to make yet another no churn ice cream. In the summer we often have ice cream after dinner. It’s a nice treat after a long summer day.
I also had 3 pints of blueberries in the refrigerator because they were on sale last week. I used 2 pints and made a huge container of compote. I figured I could use half in this ice cream and the other half on top of a cheesecake.
The base of my no churn ice cream is always the same. It’s basically just heavy cream, sweetened condensed milk, and vanilla extract. It’s simple but makes for a rich and silky vanilla ice cream.
- heavy cream
- sweetened condensed milk
- vanilla extract
- lemon juice
To make the ice cream pour the heavy cream into a bowl and beat on medium high speed until stiff peaks form. Add in the sweetened condensed milk and vanilla extract and beat for an additional minute or two.
To make the compote combine the blueberries, sugar, and lemon juice in a saucepan over medium high heat. Bring to a boil then reduce heat and simmer 10 minutes.
Remove from heat and add in the vanilla. Cool completely.
Pour half of the ice cream base into a loaf pan. Place dollops of the blueberry compote on top of the ice cream and use a butter knife to swirl. Repeat by pouring the remaining ice cream in the pan and swirling in the blueberry compote.
Freeze for at least 4 hours.
I’ve made blueberry ice cream before and I can tell you the most important thing to do is cook the blueberries. If you place them in the ice cream whole they freeze solid and are like tiny rocks in the ice cream.
Heating the blueberries causes the to release some of the juice and they are much easier to eat once frozen. Plus there is a lot of blueberry juice to swirl into the ice cream.
Can I use pie filling instead of the homemade compote?
Yes! Using a blueberry pie filling is the same consistency as the blueberry compote but there will be a lot more sugar in it. I recommend adding a tablespoon of lemon juice to the pie filling if using.
Can I use a different berry?
Sure! You can use blackberries, raspberries, strawberries, or a combination of any of them to make the compote.
What container should I use to freeze the ice cream?
I tend to use a loaf pan because it’s the perfect size. However, a glass container with a lid is nice because you can cover the ice cream. Just make sure to leave a little space on top because of expansion.
Can I just add whole blueberries?
NO! Please don’t do that. While it won’t hurt you, the blueberries freeze solid and turn into tiny rocks that are so hard to bite into. By the time they thaw the ice cream has melted.
How long can I keep the ice cream?
Mine never lasts longer then a week but if you keep it covered in the freezer you can enjoy it for up to one month after making it.
This ice cream is the perfect combination of sweet, creamy ice cream and sweet and tart blueberries. It’s great served in a bowl but we really enjoyed it on a cake cone.
Because of the flavors I wouldn’t recommend putting any toppings on it except for whipped cream. You really can’t go wrong with whipped cream on top of ice cream but it doesn’t need any other toppings.
More Blueberry Recipes:
- Instant Pot Vanilla Bean Cheesecake with Blueberry Compote
- Vegan Blueberry Yogurt Coffee Cake
- Burgers with Blueberry BBQ Sauce
- Blueberry Pie Fudge
- Blueberry Lemon Cream Pie
If you’ve tried my No Churn Blueberry Ice Cream or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the blueberry compote:
- 2 c. blueberries
- 1/2 c. sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla extract
For the ice cream:
- 2 c. heavy cream
- 14 oz. can sweetened condensed milk
- 1 Tablespoon vanilla extract
- Place the blueberries, sugar, and lemon juice in a saucepan. Bring to a boil over medium high heat.
- Reduce heat to medium low and simmer for 10 minutes, stirring frequently. Remove from heat and stir in the vanilla.
- Pour the blueberry compote into a container and refrigerate until ready to use.
- To make the ice cream pour the cream into a large bowl. Beat on medium high speed until stiff peaks form.
- Add in the sweetened condensed milk and vanilla. Beat for an additional minute on medium speed.
- Pour half the ice cream mixture into a loaf pan. Place dollops of the blueberry compote on top of the mixture. Use a butter knife to swirl the blueberry into the ice cream.
- Pour the remaining ice cream mixture on top of the blueberry compote. Place more dollops of blueberry compote on top and swirl with a butter knife.
- Freeze for at least 4 hours and enjoy!
A Hezzi-D original recipe