An easy recipe for homemade blueberry ice cream. This rich frozen treat is egg-free and no churn! Either fresh or frozen blueberries can be used.
If you are wondering how to make ice cream without an ice cream maker, then don’t. It is very easy. In fact, it’s my favorite way of making an ice cream because it’s not only easy but also quick.
I don’t need to put the bowl in the freezer for several hours before I actually want to make it. I don’t need to churn it. Instead, I just throw it into a freezer-friendly container, freeze and forget about it until it’s ready.
If you are looking for more no churn ice creams, here is some inspiration for you:
But if you like using your ice cream maker to make homemade ice cream, you might like to try Mint and Pistachio Ice Cream.
How to make blueberry ice cream at home
First, turn the blueberries into blueberry “compote” by simmering them altogether with sugar and lemon juice in a small sauce pan. Leave them simmer for about 15 minutes, stirring occasionally.
Then, you will need to chill this mixture in the fridge until completely cool. It takes about an hour. This step can be made in advance – a day, or several hours so please do it if feel that making homemade blueberry ice cream that way would be more convenient for you.
What I always do is I let it cool down at room temperature for about 10 minutes before putting the mixture in the fridge as it is way too hot. You can also use an ice-bath, if preferred.
Next thing to do is whip the cream with powdered sugar until stiff. Then all you have to do is add Greek yogurt and chilled blueberry mixture and mix with electric mixer until well combined.
To turn this mixture into homemade blueberry ice cream, transfer it into a loaf tin or any freezer-friendly container and put in the freezer until frozen.
Tips for making homemade blueberry ice cream
- When transferring the blueberry mixture into the fridge, I like to pour it into a wide-bottom plate or bowl. This will speed up the cooling process.
- I recommend at least 6 hours in the freezer for an easy to scoop ice cream. If you leave it in the freezer overnight, you will need to let it sit on your kitchen counter for at least 30 minutes before serving. Note that this time will vary, depending on how warm your kitchen is.
- You can also use frozen blueberries. Just note that you might need to simmer them a little longer. Maybe add an extra 5-7 minutes to the cooking time stated in my recipe.
Homemade Blueberry Ice Cream
- Wash the blueberries and transfer them into a sauce pan. Add sugar and lemon juice. Simmer on low for about 15 minutes. When ready, pour the mixture into a bowl (See note 2), let sit for 5-10 minutes at room temperature before transferring it to the fridge to cool completely.
- Right before the hour is up, pour whipping cream into a mixing bowl, add powdered sugar and whip until stiff.
- Add Greek yogurt, chilled blueberry mixture and using electric mixer, mix until everything is well combined. Taste it and add more sugar, if you like.
- Transfer this into a loaf tin or freezer-friendly container and freeze for at least 6 hours before serving.
- Use either fresh or frozen blueberries.
- A wide-bottomed bowl or a plate will help the chilling process. It will take about an hour to chill.
- When left in the freezer overnight, you will need to take the ice cream out and let it sit at room temperature for at least 30 minutes before serving.
- The overall cooking time does not include the inactive time – chilling (1 hour) and freezing (this depends on your liking but count with at least 6 hours).