
Homemade Blueberry Ice Cream Recipe
There's something incredibly satisfying about making your own ice cream at home, especially when it's as easy and delicious as this Homemade Blueberry Ice Cream, no ice cream maker needed! With just six ingredients, no eggs, and only 15 minutes of prep time, this blueberry ice cream is both simple and indulgent, perfect for any occasion.
Equipment
- Medium size bowl
- Electric stand mixer or handheld mixer
- 8×8-inch pan
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk (14 ounce)
- 1 tablespoon pure vanilla extract
- 3 tablespoons sugar
- 3/4 cup blueberry jam
- 1/2 cup fresh blueberries
Instructions
- Whip: Using a stand mixer or a medium-sized bowl with an electric hand mixer, whisk together 2 cups heavy cream, 1 can sweetened condensed milk (14 ounce), 1 tablespoon pure vanilla extract, and 3 tablespoons sugar until stiff peaks form. It's important for the heavy cream and condensed milk to both be very cold at this stage. Be careful to not overmix.
- Transfer: Pour half of the whipped mixture into an 8×8-inch square pan, or 9" round pan (or a similar container).
- Add the blueberries: Fold in half of the fresh blueberries into the creamed mixture until well distributed.
- Add the Blueberry Jam: Add several dollops of the blueberry jam on top of the creamed mixture. Use a toothpick (or a thin knife or spoon) to create swirls into the cream.
- Repeat: Pour the remaining whipped cream mixture on top of the first layer, add the remaining blueberries and gently fold to combine the second layer. Add the remaining blueberry jam in several dollops on top of the creamed mixture, using a toothpick, gently swirl the jam. Be careful to not over mix so the design is preserved.
- Freeze: Cover the mixture with plastic wrap, being careful not to touch the swirls on top. Freeze overnight or for at least 12-24 hours.
- Enjoy: Remove from freezer, scoop, and enjoy!
Video
Notes
It’s super important for the heavy cream and sweetened condensed milk to be very cold before you start mixing them together. Otherwise, you won’t be able to whip them together into stiff peaks and it can also risk turning the cream into chunks of butter instead of ice cream. I recommend keeping both the heavy cream and condensed milk in the fridge up until the very last moment before you start whipping them.
If you don’t have an electric mixer, you can whisk the creamy mixture by hand. It will take longer so best to plan ahead.
For best results, make sure to freeze the blueberry ice cream for at least 12-hours. This ensures the ice cream is firm and scoopable.
Enjoy this incredibly easy and delicious blueberry ice cream!












Looks amazing! Where did you find the ice cream cone stands??
Thank you, Audrey! I got them on Amazon a few years ago.
I’d love to hear what you think if you make this recipe!
-Dee