86% would make this again

Blueberry Ice Cream Recipe

Q: Can I use frozen blueberries for ice cream?

Absolutely! Frozen blueberries work just as well as fresh ones. You don’t even need to thaw them - just toss them straight into your sauce, cook, and they’ll break down beautifully and give you that gorgeous colour and flavour.

Q: What’s the difference between churned and no-churn ice cream?

Churned ice cream uses an ice cream maker to whip air into the base, so it's light and fluffy. No-churn relies on whipped cream (or a whipped base like sweetened condensed milk + cream), so it’s denser and easier to make since no equipment is needed.

Q: Do blueberries make the ice cream thick on their own?

Yes! Blueberries have natural pectin, which helps thicken the base and add body to the texture—especially when you cook them down first. You’ll get that lovely silky mouthfeel even without adding eggs or special stabilizers.

Q: How long do I need to freeze it before serving?

Let it freeze at least three to four hours, preferably overnight, so it firms up perfectly. A tighter lid or wrap pressed against the surface helps prevent freezer burn and keeps it beautifully scoopable.

Q: How long will homemade blueberry ice cream stay good in the freezer?

Properly stored in an airtight container, it will stay delicious for up to two months. Just pop it out a few minutes before scooping to make it easier to serve.

Vish G

August 18, 2025

Blueberry Ice Cream is proof that dessert can be both gorgeous and ridiculously easy. Bursting with juicy berries and creamy goodness, every scoop tastes like summer. The best part? You don’t even need an ice cream maker to pull this off.

PREP TIME

25 MIN

COOK TIME

360 MIN

SERVINGS

6-8

Ingredients

Blueberry Sauce
2 cups fresh or frozen blueberries (300 g)
1/3 cup sugar (65 g, adjust to taste)
1 tbsp lemon juice
1 tsp lemon zest
1–2 tsp cornstarch mixed with 1 tbsp water (slurry)
Pinch of sea salt
(Optional: 1–2 tsp honey for softer swirl, if desired)
Ice Cream Base
2 cups heavy whipping cream (480 ml), chilled
1 can sweetened condensed milk (397 g)
2 tbsp milk powder
2 tsp vanilla extract
Pinch of sea salt
Optional mix-ins: 1/2 cup crumbled shortbread cookies
Optional toppings: Extra shortbread crumbs for garnish

Instructions

Add blueberries, sugar, lemon juice, zest, and pinch of salt to a saucepan. Cook over medium heat, stirring often, until the berries release juice and begin to thicken.
Stir in the cornstarch slurry and cook another 1–2 minutes until the sauce becomes glossy and jammy. Taste for sweetness and adjust with more sugar if needed. Remove from heat and let cool completely (you can speed this up in the fridge). Stir in 1–2 tsp honey if you’d like a softer ripple.
In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
In another bowl, whisk together condensed milk, milk powder, vanilla, and a pinch of salt.
Gently fold the whipped cream into the condensed milk mixture in two additions until smooth and fluffy.
Spread half of the ice cream base into a freezer-safe loaf pan. Dollop spoonfuls of cooled blueberry sauce over it, then use a knife or skewer to gently swirl. Sprinkle in a handful of shortbread crumbs if using.
Repeat with the remaining ice cream base, more blueberry sauce, and shortbread crumbs. Save a little sauce for drizzling on top before freezing.
Cover with cling film or foil and freeze for at least 6 hours or overnight until firm.
Scoop and serve with extra shortbread crumbs sprinkled on top if you like.