No Churn Blueberry Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 quarts
Creamy vanilla ice cream with swirls of blueberry in every single bite. This no churn blueberry ice cream is the ultimate summer dessert.
Blueberry Sauce
  • 2 cups blueberries
  • 1 tablespoon sugar
  • ½ teaspoon cornstarch
  • 2 teaspoon water
Ice Cream Base
  • 1 pint heavy cream
  • 1 14-oz can condensed milk
  • 1½ teaspoons vanilla extract
  1. In a small bowl, whisk together cornstarch and cold water until combined.
  2. In a small pot, add blueberries, sugar, and the cornstarch mixture and cook for about 5 minutes over medium heat until the blueberries have burst and softened. Stir to prevent the blueberries from burning. Set the blueberries aside to cool down for a few minutes.
  3. In a large mixing bowl, add cold heavy cream. Use a hand mixer or a stand mixer to beat the heavy cream over medium speed for about 4-5 minutes until the cream is thick and has firm peaks.
  4. Now, add condensed milk and vanilla extract then beat on low speed until combined. Fold in about ⅔ of the blueberry sauce and create swirls.
  5. Transfer the ice cream mixture to a freezer safe container or into a 9x5 inch loaf pan.
  6. Pour the rest of the blueberry syrup on top and create swirls on the surface.
  7. Freeze the ice cream for at least 6 hours and up to 2 weeks.
  8. Scoop the blueberry ice cream and serve it immediately.
Recipe by Cooking with a Wallflower at