No-Churn Blueberry Ice Cream
No-churn Blueberry Ice cream is ready in 15 minutes with just basic 5 ingredients.
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Equipment
Hand Mixer
9X5 inch Loaf Pan
Ingredients
- 14 ounce Condensed Milk
- 2 cups Heavy Cream
- Pinch of Salt
- 1 cup Blueberries
- ½ cup Sugar
- 2 tablespoon Lemon Juice
Instructions
How to make Blueberry Jam:
- Instant Pot: Add blueberries in the Instant Pot and mix sugar & lemon juice with it. Close lid and pressure cook for 2 minutes. Once the timer beeps, let the pressure release naturally (NPR). Once the pressure is released, open the lid. Using a potato masher or immersion blender mash the blueberries. Press Saute and let it cook for 10 minutes until most of the liquid is absorbed. (Note: Jam will get thick once it cools down, so keep that in your mind).Stove-Top: In a saucepan, add blueberries and mix sugar & lemon juice with it. Cover with lid and start cooking at medium heat. After 5-10 minutes blueberries will start to break and all the juices will comes out. Then lower the heat and keep cooking until most of the liquid is absorbed. (Note: Jam will get thick once it cools down, so keep that in your mind).
- Transfer in the jar and let it cool to room temperature. And later store in the refrigerator and use in yogurt, or over slice of bread, etc.
How to make Blueberry Ice Cream:
- Whisk Condensed Milk and Salt together in a bowl until they are combined.
- In another bowl whisk heavy cream using hand blender at medium speed until firm peaks form. It will take around 2 minutes.
- Fold in the whipped cream with condensed milk using a spatula until well combined. Then pour it in the chilled loaf pan and drizzle jam on the top. Using a spatula, lightly spread it like a swirl.
- Cover with a plastic wrap and freeze in the freezer for 2 hours for a soft-freeze. Or freeze for 3 hours for a solid but scoopable ice cream.
Nutrition Facts
No-Churn Blueberry Ice Cream
Serving Size
10
Amount per Serving
Calories
561
Calories from Fat 315
% Daily Value*
Fat
35
g
54
%
Saturated Fat
22
g
138
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
112
mg
37
%
Sodium
106
mg
5
%
Potassium
345
mg
10
%
Carbohydrates
59
g
20
%
Fiber
1
g
4
%
Sugar
58
g
64
%
Protein
8
g
16
%
Vitamin A
1356
IU
27
%
Vitamin C
7
mg
8
%
Calcium
242
mg
24
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
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