No Churn Blueberry Ice Cream Recipes

NO CHURN BLUEBERRY ICE CREAM

No Churn Blueberry Ice Cream image

Smooth and creamy like custard and with just three ingredients in the ice cream base, my easy Blueberry Ice Cream gets rave reviews every time I make it!

Provided by Sheila Thigpen

Categories Sweets

Time 6h30m

Number Of Ingredients 6

Ingredients

1 14-oz. can sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy whipping cream (cold)
1 cup fresh blueberries
1/4 cup sugar
1 teaspoon fresh lemon juice

Steps:

In a medium saucepan over medium high heat, bring the blueberries, sugar, and lemon juice to a boil. Reduce heat and gently boil for 5-10 minutes. Use the back of a spoon to gently smash the berries against the side of the pan.
Remove the blueberry mixture from the heat and cool completely.
Using an electric mixer, beat the heavy whipping cream until stiff peaks form.
To a large bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream. Add the cooled blueberry mixture and stir just until combined.
Pour the mixture into a loaf pan and cover the top with a piece of wax or parchment paper. Freeze for at least six hours or overnight before serving.

Nutrition Facts : ServingSize 1 g, Calories 304 kcal, Carbohydrate 32 g, Protein 5 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 68 mg, Sugar 31 g, UnsaturatedFat 5 g

NO-CHURN BLUEBERRY-CHEESECAKE ICE CREAM

No-Churn Blueberry-Cheesecake Ice Cream image

Provided by Food Network Kitchen

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

2/3 cup graham cracker crumbs (from 4 sheets)
2 tablespoons unsalted butter, melted
3 tablespoons sugar
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
3 cups fresh blueberries (about 1 1/2 pints)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 cups heavy cream
6 ounces cream cheese, at room temperature
2/3 cup sour cream
2/3 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
Pinch of salt

Steps:

Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

BLACKBERRY CRUNCH NO-CHURN ICE CREAM

Blackberry Crunch No-Churn Ice Cream image

Homemade ice cream that doesn't require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.

Provided by Kardea Brown

Categories dessert

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup blackberry jam
One 6-ounce carton fresh blackberries
3 ounces cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Pinch kosher salt
2 cups heavy cream
One 8.8-ounce package spiced biscuit cookies (such as Biscoff), crushed

Steps:

Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.

NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM

No-Churn Blueberry Graham Cracker Ice Cream image

This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 1-3/4 quarts.

Number Of Ingredients 6

Ingredients

3/4 cup fresh or frozen blueberries
1/4 cup sugar
1 tablespoon vanilla extract
2 cups heavy whipping cream
1 cup sweetened condensed milk
4 whole graham crackers, coarsely crushed

Steps:

In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled., In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.

Nutrition Facts : Calories 226 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 64mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

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