3-Ingredient No-Churn Blueberry Ice Cream

4 from 2 votes

This easy 3-ingredient blueberry ice cream is no-churn and requires no ice cream machine, creamy, fruity, and ready in just minutes of prep!

Prep Time5

Freezing6

Total Time6 5

Course: Dessert

Cuisine: World

Keyword: ice cream

Servings:

Calories: 156kcal

Prepare the blueberries: Add the blueberries to a blender and process until smooth. For a deeper flavor and better texture, pour the puree into a saucepan and cook over low heat for 10–15 minutes, stirring frequently. This reduces excess water and concentrates the blueberry flavor. Let the mixture cool completely.
Whip the cream: In a large cold mixing bowl, whip the heavy cream to stiff peaks using an electric mixer.
Combine the base: Add the sweetened condensed milk, chilled blueberry puree, and vanilla bean paste (if using) to the whipped cream. Beat on low speed just until combined.
Final mix: Use a spatula to gently fold the mixture, making sure to scrape the sides and bottom of the bowl for even mixing.
Freeze: Transfer the mixture to a freezer-safe container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Cover with a lid and freeze for at least 6 hours or overnight until firm.

Cooking the puree (optional but recommended): Reducing the blueberry puree intensifies the flavor and prevents the final ice cream from becoming icy. Skipping this step is fine, but the texture may be slightly less creamy.
Fresh vs. frozen blueberries: Both work well. If using frozen berries, there’s no need to thaw before blending.
Add-ins and variations: Try folding in white chocolate chips, crushed graham crackers, or a swirl of blueberry jam before freezing.
Storage: Store in an airtight container in the freezer for up to 2 months. Let it sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
Texture tip: Because this is a no-churn ice cream (made without an ice cream maker), it can freeze slightly firmer than traditional churned ice cream. For the best texture and scoopability, let it sit at room temperature for 5–10 minutes before serving. This allows the ice cream to soften slightly and reach its creamiest consistency.