Blog Post

No Churn Blueberry Ice Cream

Erik Waring • August 2, 2020

No Churn Blueberry Ice Cream

Ingredients
4 cups blueberries, plus more for serving  (I used Strawberries and it was delicious)
1/4 cup granulated maple sugar
Juice and zest of 1 lemon
3 cups heavy cream
1 (14-oz.) can sweetened condensed milk

Instructions
In a food processor or blender, puree blueberries then transfer to a medium saucepan.
Working over medium heat, add Maple sugar, lemon juice and zest.
Bring mixture to a boil then reduce heat.
Simmer until slightly reduced, about 15 minutes.
Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.
In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.  
Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree.
Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours.
Serve with fresh Blueberries (optional)

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