Description
This refreshing Blueberry Ice Cream recipe combines the natural sweetness of fresh blueberries with creamy whipped heavy cream and sweetened condensed milk. Enhanced with vanilla and a crunch of graham cracker crumbs, this no-churn ice cream is perfect for a quick, delicious dessert that requires minimal equipment and time.
Ingredients
Blueberry Puree
- 1 pint blueberries (about 2 cups)
- 1 tablespoon granulated sugar
Ice Cream Base
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of salt
Add-ins
- ½ cup graham cracker crumbs
Instructions
- Cook Blueberries: Add blueberries and sugar to a medium sized saucepan and bring to a boil over medium-high heat. Then reduce heat to medium and simmer until the blueberries soften and release their juices, about 5 minutes. Remove from heat and let the mixture cool completely.
- Prepare Pan: Line a 9×5-inch loaf pan with parchment paper or wax paper to prevent sticking and make it easier to remove the ice cream once frozen.
- Whip Cream: In a large mixing bowl, whip the heavy cream using a whisk or electric mixer until stiff peaks form, which creates a light and airy texture for the ice cream base.
- Mix Ingredients: Gently fold the sweetened condensed milk, vanilla extract, and a pinch of salt into the whipped cream to combine without deflating the mixture.
- Add Blueberry Puree and Graham Crackers: Stir in the cooled blueberry puree and graham cracker crumbs 3 to 4 times, just enough to incorporate evenly while maintaining texture and preventing over-mixing.
- Freeze: Pour the prepared mixture into the lined loaf pan and spread evenly. Freeze for at least 4 hours or until firm.
- Serve: Before serving, allow the ice cream to thaw at room temperature for about 5 minutes for easier scooping. Scoop and enjoy!
Notes
- Make sure the blueberry mixture is completely cooled before folding it into the whipped cream to avoid melting your base.
- Use fresh or frozen blueberries; if frozen, thaw before cooking.
- For stronger blueberry flavor, consider mashing some of the cooked berries or blending the puree slightly before adding.
- The graham cracker crumbs add a nice texture contrast; you can substitute with crushed digestive biscuits if preferred.
- Store leftovers in an airtight container in the freezer for up to one week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
