No churn blueberry ice cream
This easy no churn blueberry ice cream recipe is eggless and gluten free with a creamy base and no ice maker required. Simple and so delicious!
Servings 8 people
Calories 403kcal
Equipment
- stand mixer or hand mixer
Ingredients
For the blueberry lavender compote
- 3 tablespoons sugar
- 2 cups blueberries I use fresh but you can use frozen too
- 1 tablespoon lavender chopped
- 2 tablespoon water
- 1 teaspoon lemon you can leave this out if you don't have a lemon
For the no churn ice cream base
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
To make the compote
- Place all the ingredients in a saucepan and bring to a simmer. Simmer over medium high heat for about 10-15 minutes until the blueberries have all burst and the mixture is thick and jammy - almost like preserves. Cool this completely in the fridge before swirling into the ice cream base.
To make the no churn ice cream base
- Beat together the sweetened condensed milk and the vanilla bean paste or extract. In a separate bowl beat the heavy cream until stiff peaks form. Fold the whipped cream into the whipped sweetened condensed milk.
- Swirl the chilled compote into the ice cream base. Spoon into your container of choice and freeze!
Notes
Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 - 15 minutes before scooping.
Nutrition
Calories: 403kcal | Carbohydrates: 39g | Fat: 26g