No-Churn Lemon Blueberry Ice Cream
Tangy lemon and juicy blueberry swirls in a creamy no-churn ice cream base that comes together without an ice cream maker. This american-inspired desserts ready in about 21 minutes layers can sweetened condensed milk, cold heavy cream, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz can sweetened condensed milk
- 2 cups, cold heavy cream
- 2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
Instructions
- Step 1: In a small saucepan over medium heat, combine 1 cup fresh blueberries with 2 tbsp granulated sugar. Cook for 5-6 minutes, stirring occasionally, until blueberries release their juices and the mixture thickens slightly. Remove from heat and let cool.
- Step 2: In a large bowl, whisk together 14 oz sweetened condensed milk, 2 tsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract until smooth.
- Step 3: Using a hand mixer, whip 2 cups cold heavy cream on high speed until stiff peaks form, about 3-4 minutes.
- Step 4: Gently fold the whipped cream into the lemon mixture until fully combined, being careful not to deflate the cream.
- Step 5: Pour half of the ice cream base into a 9x5-inch loaf pan. Spoon half of the cooled blueberry sauce over the base and swirl gently with a knife. Repeat layering with remaining ice cream base and blueberry sauce, swirling again.
- Step 6: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm. Let ice cream sit at room temperature for 5 minutes before scooping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Churn Lemon Blueberry Ice Cream take to make?
Total time is about 21 minutes (15 min prep + 6 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Churn Lemon Blueberry Ice Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Churn Lemon Blueberry Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Churn Lemon Blueberry Ice Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Churn Lemon Blueberry Ice Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
