Blueberry Swirl ‘No Churn’ Ice Cream!

Hey cooking couples. I have a gorgeous treat for you today: Homemade Blueberry Swirl ‘No Churn’ Ice Cream. Now before you throw your hands up and say “I ain’t got no time for that!”  I think you must have missed the key words… “No Churn” ya’ll! That’s right, you do not need a machine to make this smooth, rich, creamy ice cream.
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So, “How Does No Churn” Work?

So glad I asked! It’s so simple it’s almost crazy. Why did anyone ever think we needed an ice cream maker to make ice cream? Believe it or not, you simply beat together heavy whipping cream, vanilla and sweetened condensed milk until peaks form, like soft whipped cream. Then pour into a container and freeze for at least 4 hours.

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But What About That Berry Swirl?

To get that berry swirl you two lovebirds need to simmer blueberries, a little sugar and lemon juice together to make a little syrup. Then you swirl it through the cream. Can you even believe how pretty this is?

The Secret Ingredient: Creme Fraiche

You don’t need creme fraiche to make this ice cream amazing. It would be amazing without it. But creme fraiche adds an amazing tang to this creamy concoction. So I will suggest it, but you can make up your own mind (but do it ok?)

The Recipe: Blueberry Swirl ‘No Churn’ Ice Cream!

What you need: a good quality sauce pan, organic sweetened condensed milk, a freezer safe container with lid and an ice cream scoop! I LOVE my heart shaped bowls!

5 from 4 votes

Print

Blueberry Swirl "No Churn" Ice Cream!

Prep Time

5 mins

Cook Time

10 mins

Freeze

4 hrs

Total Time

15 mins

 

An incredibly delicious ice cream made without a machine!

Course: Dessert

Cuisine: American

Keyword: easy dessert recipe, no churn ice cream, summer recipe

Servings: 3 pints

Author: Linda Spiker

Ingredients

• juice of one lemon
• 1/4 cup organic granulated sugar
• 1 cup blueberries
• 2 cups heavy whipping cream cold
• 14 oz cold sweetened condensed milk
• 8 oz creme fraiche optional but recommended
• 1 teaspoon vanilla paste or extract

Instructions

1. In a small sauce pan heat juice lemon, sugar and blueberries until simmering, stir frequently
2. Use a spatula or potato masher to smash berries as they cook, simmering for five minutes or so, until the sauce has a syrupy consistency. Place syrup in a jar and place in the fridge until cool. Go do something else like laundry or making out
3. When berry syrup is cooled, pour whipping cream and vanilla into a large bowl. Beat with a hand mixer on medium until soft peaks form (usually 3 minutes or so)
4. Add creme fraiche (if using) and sweetened condensed milk, beat again until soft peaks form (1-2 minutes)
5. Fold cooled blueberry syrup into mixture by hand, swirling it in but being careful not to over mix or you will just have purple ice cream
6. Pour into a container, seal and freeze for at least four hours
7. Enjoy! Stays good in freezer for six weeks . Between the tow of you I am sure you can finish it off!

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