Lemon Blueberry No-Churn Ice Cream

Lemon blueberry no-churn ice cream is a crazy easy, creamy, and delicious ice cream. The lemon blueberry combination for this ice cream is a family favorite.

The lemon shines in this frozen treat. I love the tartness that it gives to the dessert. The blueberries give that sweetness that goes great with the tartness of the lemon

No need to worry if you don’t have an ice cream maker. This no-churn recipe does not require one. You will love how easy this frozen treat is to make.

Helpful tips

• Use real lemon for this recipe when possible.
• If using fresh blueberries, remove the stems if there are any and wash and dry the berries before adding them to the dish.
• Before whipping the cream, chill your bowl and beaters; this will help the cream whip up faster.
• Freeze at least eight hours, or even better, overnight, before serving.
• When storing the ice cream in the freezer, wrap the loaf pan with plastic wrap and then cover with aluminum foil. Store in the coldest part of the freezer. This will help prevent freezer burn.
• Remove the ice cream from the freezer 15 to 20 minutes before serving to soften slightly.
• It is best to eat this no-churn ice cream in two to three weeks after it is made.

Ingredients

• Blueberries – Fresh or frozen can be used for this recipe.
• Sugar
• Whipping Cream
• Sweetened Condensed Milk
• Lemon Zest
• Lemon Juice

Steps for making no-churn ice cream

Steps one and two

Add blueberries and sugar to a small saucepan. Cook over medium-low heat until the berries start to release their juices.

Steps three and four

Add the whipping cream to a large mixing bowl and whip with an electric mixer until stiff peaks form. Add the sweetened condensed milk and whip it in

Steps five and six

Mix in the lemon zest. Next, add the lemon juice and beat in.

Steps seven, eight, and nine

Pour the mixture into a loaf pan. Drop the cooked blueberries on top of the ice cream. Then, run a knife through the ice cream to swirl the blueberry mixture.

More cool treats you will want to make

• Strawberry Italian Ice
• Strawberry Frozen Pie
• Peach Strawberry Frozen Yogurt
• Lemon Basil Granita

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If you make this lemon blueberry no-churn ice cream, I would love to hear about it! Please leave me a comment and a rating.

Lemon Blueberry No-Churn Ice Cream

Lemon blueberry no-churn ice cream is a crazy easy, creamy, and delicious ice cream. The lemon blueberry combination for this ice cream is a family favorite.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Lemon blueberry ice cream, no churn ice cream

Prep Time: 20 minutes minutes

Freezer time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 346kcal

Author: Dawn Yucuis

Ingredients

• 3/4 cup blueberries frozen or fresh
• 2 tablespoons sugar
• 2 cups heavy whipping cream
• 14 ounce sweetened condensed milk
• Zest from one lemon
• 1 cup fresh lemon juice

Instructions

• In a small saucepan combine the blueberries and sugar. Cook the blueberries over medium-low heat.
• Cook just until the blueberries are softened and starting to release their juices, but the berries still have their shape. Stirring occasionally
• The time may vary if you are using fresh or frozen.
• Remove the berries from the heat and cool completely.
• While the berries are cooling, pour the heavy whipping cream into a large bowl and beat until stiff peaks form.
• Add half of the can of sweetened condensed milk and fold in until well blended. Add the second half of the can and fold in.
• Add the lemon zest and fold in.
• Fold in the lemon juice one-quarter cup at a time, making sure it is well combined after each addition.
• Pour the ice cream mixture into a bread pan. Take the cooled blueberry mixture and drop by spoonful over the ice cream mixture, with a knife swirl the blueberry mixture into the ice cream. Make sure that you are swirling the berries to the bottom of the pan so you have blueberries throughout the ice cream.
• Freeze 6 to 8 hours or until frozen. If you find that the ice cream is too hard to scoop let it set out until it is easy to scoop.

Notes

1. Use real lemon juice when possible
2. If using fresh blueberries, remove the stems if there are any and wash and dry them before adding them to the dish.
3. Before whipping the cream, chill the bowl and the beaters; this will help the cream whip faster. 
4. Freeze the ice cream for at least eight hours, or even better, overnight before serving.
5. When storing the ice cream in the freezer, cover it with plastic wrap and then cover with aluminum foil. This will help with preventing freezer burn. Store in the coldest part of the freezer, in the back. 
6. Remove the ice cream 15 to 20 minutes before serving. This will make it easier to scoop the ice cream.
7. The ice cream is best eaten in two to three weeks after it is made. 

 

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 346kcal | Carbohydrates: 43.6g | Protein: 6.3g | Fat: 17.2g | Saturated Fat: 10.8g | Cholesterol: 64mg | Sodium: 103mg | Potassium: 329mg | Fiber: 0.8g | Sugar: 41.4g | Calcium: 212mg | Iron: 1mg

This recipe was originally published on September 16, 2016. It has been updated with new content and pictures on June 19, 2025.