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No-Churn Blueberry Ice Cream Recipe

Summer’s Sweetest Secret: No-Churn Blueberry Ice Cream in Just 10 Minutes

There’s something magical about that first bite of ice cream on a hot summer day. It cools you down, lifts your mood, and satisfies your sweet cravings in the most delightful way. But what if I told you that you could enjoy a homemade, healthy, and creamy blueberry ice cream without an ice cream maker, without eggs, and without standing over a stove?

Yes, really. Let me introduce you to my absolute favorite blueberry ice cream recipe no churn—made in just 10 minutes flat (plus freeze time). It’s fresh, easy, keto-adaptable, and the perfect frozen dessert for summer.

As someone who writes about food every day, this recipe was born from one of those impromptu kitchen moments: a hot July afternoon, a bowl of blueberries sitting on the counter, and zero desire to plug in yet another appliance. What started as a craving turned into a go-to recipe that I now make for girls’ brunches, family picnics, and even lazy solo weekends.

Let me walk you through the entire process—complete with tips, tricks, and product picks that have made my no-churn journey a success.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

Summer’s Sweetest Secret: No-Churn Blueberry Ice Cream in Just 10 Minutes

Why No-Churn Ice Cream Is a Game-Changer

Let’s talk about convenience for a second. As a woman balancing work, home, and social life, I love cooking—but I also don’t have time to fuss with tempering eggs or hauling out my clunky ice cream maker from the back of the pantry.

No-churn ice cream skips all that.

With just a few ingredients, a hand mixer, and a freezer-safe container, you’ll get that rich, velvety texture that rivals any store-bought scoop—without the need for fancy equipment or hours of labor. It’s the kind of easy dessert you can make with your kids, with your friends, or even with a glass of rosé in hand.

A Healthier Way to Chill Out

Traditional ice cream can be loaded with processed sugar, artificial flavorings, and hard-to-pronounce stabilizers. This version is all about wholesome, fresh ingredients with optional swaps for a healthy, keto-friendly lifestyle.

You can skip the refined sugar by using a sugar-free condensed milk and a natural sweetener. Swap in coconut cream for dairy-free richness. And the blueberries? Packed with antioxidants, vitamin C, and a gorgeous natural color—this treat is truly as good for your body as it is for your tastebuds.

What You’ll Need (Ingredients & Tools)

Here’s exactly what goes into this creamy frozen dream:

Ingredients (Makes 6 servings):

  • 1 cup fresh or frozen blueberries

  • 1 tablespoon lemon juice (optional, but brightens the flavor)

  • 1 tablespoon granulated monk fruit sweetener (or sugar if not keto)

  • 2 cups heavy whipping cream

  • 1 (14-ounce) can sweetened condensed milk

    • For keto: use sugar-free condensed milk

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon lemon zest (optional)

    • Want to go dairy-free? Swap heavy cream with full-fat coconut cream and use vegan condensed milk.

    Basic Tools:

  • Electric hand mixer or stand mixer

  • Medium saucepan

  • Mixing bowl

  • Spatula

  • Loaf pan or airtight container

    • Let’s Make It! Step-by-Step Instructions

    1. Cook the Blueberries

    In a small saucepan over medium heat, combine:

  • 1 cup blueberries

  • 1 tbsp lemon juice

  • 1 tbsp monk fruit sweetener

    • Cook for 5–7 minutes until the blueberries burst and the sauce thickens slightly. You can mash them for a jammy swirl or blend for a smoother texture. Let it cool.

    2. Whip the Cream

    In a large mixing bowl, beat 2 cups of heavy whipping cream until stiff peaks form. This usually takes 3–4 minutes with an electric mixer.

    3. Combine the Base

    Gently fold in:

  • 1 (14-ounce) can sweetened condensed milk

  • 1 tsp vanilla extract

  • Optional: 1 tsp lemon zest

    • Be careful not to deflate the cream. Use slow, folding motions.

    4. Add the Blueberries

    Swirl in your cooled blueberry sauce. You can mix it fully for a purple cream or just ripple it for a pretty marbled effect.

    5. Freeze

    Transfer the mixture into a loaf pan or airtight container. Cover with plastic wrap or a lid and freeze for at least 4–6 hours (overnight is best).

    And voilà! Your homemade blueberry ice cream recipe—no churn, easy, healthy, and bursting with fresh berry goodness—is ready to enjoy.

    My Top 3 Must-Have Products for No-Churn Ice Cream

    Here are a few products I use every time I make this recipe—game-changers for making and storing frozen desserts at home.

    1. Tovolo Glide-A-Scoop Ice Cream Tub

    Why I love it: It’s slim, long, and keeps ice cream at the perfect scooping consistency. BPA-free and airtight, it fits in my freezer drawer without wasting space.

    Perfect for: Storing this blueberry dream without freezer burn!

    Get it on Amazon and make your freezer organized and stylish.

    2. KitchenAid 5-Speed Ultra Power Hand Mixer

    Why I love it: Lightweight, powerful, and easy to clean. It’s great for whipping cream in minutes without dragging out the big mixer.

    Perfect for: Quick desserts, weeknight baking, and this exact recipe!

    Check it out on Amazon and simplify your prep time like a pro.

    3. Microplane Premium Zester Grater

    Why I love it: A touch of lemon zest lifts this recipe from good to gourmet. This zester is razor-sharp and makes zesting effortless.

    Perfect for: Adding citrusy brightness to your ice cream base.

    Grab yours here on Amazon and add flavor magic to everything you make.

    Variations to Fit Every Lifestyle

    Whether you're counting carbs or avoiding dairy, this blueberry ice cream recipe no churn can adapt to your lifestyle.

    Keto Version:

  • Use sugar-free condensed milk (like from the brand Keto Sweetened).

  • Swap blueberries with blackberries or strawberries for lower carb count.

  • Add crushed sugar-free cookies for crunch.

    • Dairy-Free/Vegan Version:

  • Use coconut cream and vegan condensed milk (like Nature’s Charm).

  • Still delicious, still creamy!

    • Extra Fruity:

  • Add ½ cup mashed banana to the base for a blueberry-banana combo.

  • Stir in fresh mint for a garden twist.

    • Storage Tips & Scooping Secrets

    Store in a freezer-safe container with an airtight lid.

    Place a sheet of wax paper or plastic wrap directly on top before sealing to prevent ice crystals.

    Let it sit on the counter for 5 minutes before scooping for the perfect creamy texture.

    Best consumed within 2 weeks for peak flavor.

    When to Serve This Frozen Treat

    This recipe is my summer go-to because it fits into just about every occasion. Here’s how I serve it:

  • Poolside Sips & Scoops: Serve in waffle bowls with sparkling water on the side.

  • Girls’ Night In: Pair with keto brownies.

  • Weekend Brunch: Add a scoop to pancakes or waffles for a fruity topping.

  • Kid’s Parties: Fill mini cones and roll in rainbow sprinkles.

    • It’s elegant enough for grown-up events and fun enough for family chaos.

    Final Thoughts: A Sweet Secret Worth Sharing

    This blueberry ice cream recipe no churn really is the sweetest summer secret I’ve discovered in years. It’s easy, healthy, keto-friendly, and homemade with love—no machine required.

    As someone who writes about food all the time, it takes a lot for a recipe to surprise me. But this one did. It was the fresh blueberries, the smooth swirl, and the simplicity that made me fall in love. Now, every time I whip up a batch, I think of those sun-drenched afternoons and the joy of creating something wonderful from scratch—fast.

    So the next time you're craving a frozen dessert that’s indulgent but nourishing, sweet but smart—make this. Trust me, your taste buds (and your girlfriends) will thank you.

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