Blueberry Ice Cream
User Reviews
5
2 reviews
Excellent
Blueberry Ice Cream
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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!
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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 sweetened condensed milk can
- 2 teaspoons vanilla extract
- ¼ teaspoon salt 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.
- 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 Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
56mg
(19%)
Sodium
106mg
(4%)
Potassium
212mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
681mg
(14%)
Vitamin C
1mg
(1%)
Calcium
132mg
(13%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12scoops ice cream
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 106mg | 4% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 681mg | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 132mg | 13% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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