Blueberry Ice Cream
It's easy to make the best homemade Blueberry Ice Cream with the creamiest ice cream base, infused with the sweetness of fresh blueberry pie filling. The best part is, it’s no-churn, so you don’t even need an ice cream maker to make it! It only takes 20 minutes of hands-on time to create this incredibly creamy ice cream recipe, and there’s no better way to enjoy a warm summer day than with a bowl of this refreshing blueberry ice cream!
Ingredients
- 2 cups blueberry pie filling, view the notes below for the homemade recipe, or use a 21 ounce can of pie filling from the grocery store
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
Instructions
- Prepare the blueberry pie filling, using the recipe linked here, or in the notes below. Allow the mixture to cool before making the ice cream.
- In a medium bowl, combine the sweetened condensed milk, vanilla extract and sea salt.
- Whip the heavy cream with a stand mixer or electric hand mixer on medium-high speed until firm peaks form, about 4-5 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Gently fold in the blueberry pie filling.
- Pour into a 2 quart container. Cover with an airtight lid, or plastic wrap, and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- How to make blueberry pie filling:
- Add 7 cups blueberries, 1 cup sugar, 3 tablespoons cornstarch, and 3 tablespoons water to a large saucepan, or pot, on the stove over medium heat. Stir all of the ingredients together and allow them to cook for 4-6 minutes, stirring often, until the blueberries start to burst and bubble.
- Reduce the heat on the stove to medium-low and allow the berries to cook down to a dark, thick consistency. Continue to stir regularly throughout this process. It will take 20-30 minutes.
- Remove the pie filling from the heat on the stove and stir in 2 tablespoons lemon juice.
- If you prefer a blueberry ice cream without whole blueberries, simply puree the blueberry pie filling in a blender, or food processor, before folding it into the ice cream.
- Freezing the ice cream in a metal container will make it freeze faster.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container for storage to avoid freezer burn.
Nutrition Facts
Calories 322kcal (16%)Carbohydrates 39g (13%)Protein 4g (8%)Fat 17g (26%)Saturated Fat 11g (55%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 56mg (19%)Sodium 106mg (4%)Potassium 212mg (6%)Fiber 1g (4%)Sugar 36g (40%)Vitamin A 681mg (14%)Vitamin C 1mg (1%)Calcium 132mg (13%)Iron 0.5mg (3%)
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