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.
Notes
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).
Course: Dessert
Cuisine: American
Keyword: Blueberry Ice Cream Recipe, How to Make Ice Cream without Machine, No Churn Blueberry Ice Cream
Nutrition Facts
Homemade Blueberry Ice Cream
Amount per Serving
Calories
159
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Cholesterol
34
mg
11
%
Sodium
17
mg
1
%
Potassium
81
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
370
IU
7
%
Vitamin C
6.1
mg
7
%
Calcium
40
mg
4
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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