Description
A creamy and fruity blueberry ice cream that requires no ice cream maker.
Ingredients
- 1 1/2 cup frozen or fresh blueberries
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1/2 cup fresh blueberries
Instructions
- Place a 9×5 loaf pan into the freezer to chill.
- In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar.
- Bring this mixture to a boil over high heat.
- Once it boils, reduce heat to medium and smash the blueberries while letting the mixture simmer for 10 minutes.
- Pour the blueberry mixture into a fine mesh strainer over a large bowl and press through to remove skins.
- Place the strained mixture into the fridge for 30 minutes to cool down.
- In a large bowl, whisk together the heavy cream and sweetened condensed milk using a mixer on high until soft peaks form.
- Gently fold in the cooled blueberry sauce and fresh blueberries into the whipped cream mixture.
- Pour the final mixture into the chilled loaf pan, cover with plastic wrap, and place it in the freezer for about 5 hours or until firm.
Notes
Let the blueberry mixture cool completely before folding it into the cream for a light texture. Adjust sugar based on the sweetness of blueberries.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American