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Rivah Verma

Easy No-Egg Blueberry Ice Cream Recipe

5 from 1 vote
Summer’s sweetest treat just got easier to make at home
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Prep Time 30 minutes
Cook Time 15 minutes
Freeze Time 8 hours
Total Time 10 hours 10 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Sauce:
  • 4 cups fresh blueberries
  • 11/2 cups granulated sugar
  • 1 tbsp ground cardamom optional
  • 2 tbsp water
For the Ice Cream Base:
  • 3 cups whole milk cold
  • 1 cup heavy cream cold

Equipment

  • 1 Wide, shallow saucepan
  • 1 Potato masher or large spoon
  • 1 Ice cream maker
  • 1 Metal loaf pan optional, but speeds initial freezing
  • 1 Large mixing bow

Method
 

  1. Make blueberry sauce: In a wide, shallow pan, combine blueberries, sugar, cardamom, and water. Heat over medium flame for 5 minutes until berries soften and burst. Mash with potato masher. Continue cooking 5-10 minutes until thick and jammy. Cool 15 minutes.
  2. Prepare base: In large bowl, combine cold milk and cream. Stir in cooled blueberry sauce. Refrigerate 1+ hours until completely cold.
  3. Stir mixture well (it may have separated). Pour into ice cream maker, filling no more than 2/3 full. Churn according to manufacturer's instructions, about 20-25 minutes.
  4. Transfer to freezer-safe container. Cover and freeze 8 hours until solid.

Notes

 
  • Use wide, shallow pan for faster evaporation when cooking berries
  • Mixture will naturally separate while chilling - just stir before churning
  • Store in metal pan initially for faster freezing
  • Keeps frozen for up to 2 months