Lemon Blueberry No-Churn Ice Cream
Recipe type: Dessert
Yield: about 1 quart
  • 1 ½ cups fresh blueberries (thawed frozen ones should work too)
  • 1 small lemon zested, and 2 tablespoons of the juice
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 cups cold heavy whipping cream
  1. Place a medium-sized stainless or glass bowl in the freezer with beaters to hand mixer to get nice and cold for whipping the cream
  2. Place the blueberries, lemon zest, and lemon juice in 2 cup measuring cup and blend with an immersion blender until smooth (or you can use a regular blender too).
  3. In a medium size mixing bowl, mix the sweetened condensed milk with the vanilla until combined, then add the blueberry mixture and stir until combined.
  4. In a medium size stainless steel bowl, whip the 2 cups of whipping cream on medium speed until frothy. Once frothy, increase speed to high and whip until stiff peaks form. Fold the whipped cream into the berry mixture until combined.
  5. Pour the mixture into a large storage container with lid (that holds about 1 quart). Place lid on top and freeze 6-12 hours. Scoop and serve in a cone or bowl. If you want it more like soft serve ice cream place it in the food processor and blend until smooth.
  6. Enjoy!
Recipe by Eighteen25 at https://eighteen25.com/lemon-blueberry-no-churn-ice-cream/