Blueberry Ice Cream No Churn

I have experimented with so many flavors of easy homemade ice cream that don’t require an ice cream maker because I love being able to make quick cold snacks and desserts for my family. So after loving Mango Sorbet and Banana Ice Cream, this Blueberry Ice Cream was the next flavor we perfected. This ice cream has the texture of soft serve and is so incredibly flavorful. It’s creamy from a base of frozen mango and heavy whipping cream, and has color and bright berry goodness from blueberries. You can sweeten it to taste if you want, though it’s usually pretty great as is. We love this as an easy snack to make at home, an option for teething relief, or even a birthday dessert. It’s such an easy method for making homemade ice cream that doesn’t require eggs or that we boil or simmer anything. Just blend the most delicious frozen, creamy puree. (You may also like these recipes: Blueberry Crisp, Blueberry Sauce, Blueberry Banana Baked Oatmeal and Date Bars with Blueberries.)

Ingredients You Need

To make this homemade blueberry ice cream, you’ll need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Frozen diced mango: When blended, frozen mango turns into the creamiest base for homemade ice cream. If you can’t do mango, you can substitute frozen sliced bananas. Frozen wild blueberries: This variety of blueberry has bright flavor and more color than conventional blueberries. It also blends in a little more easily (sometimes, conventional blueberries can separate when mixed with dairy.) Look for them in the freezer section of your supermarket. In a pinch, you can use fresh blueberries as long as the mango is frozen. Heavy whipping cream: Adding cream to the recipe ensures that the final result is similar to soft serve. You can use anything called heavy whipping cream, heavy cream, or cream. Or, for a nondairy option, use full-fat canned coconut milk. You can also use plain Greek yogurt in place of the cream as another option. Honey or maple syrup, optional to taste according to your sweetness preferences. Just avoid honey for kids under age 1.

Step-by-Step Instructions

Below is an overview of making this blueberry ice cream so you know what to expect from the process. Scroll down to the end of the post for the full information, including amounts and timing. Serve or scoop out the blueberry mixture right away for soft-serve style texture.

How to Store

You can freeze this homemade blueberry ice cream in small individual containers in the freezer for up to 3 months. To serve, let sit at room temperature for 5-10 minutes to soften up slightly. Or, freeze the mixture into popsicle molds to make blueberry popsicles.

Best Tips for Success

For the best blueberry flavor in blueberry ice cream, use wild blueberries, which can be found in the freezer section of your supermarket. Serve immediately for soft serve consistency. Stir in a little maple syrup or honey to taste as needed for sweetness. Instead of using egg yolks or making a custard and using an ice cream machine, we rely on frozen mango for a creamy base, and a food processor to blend the ice cream mixture. Add a little vanilla extract to enhance the flavor if desired. Swap in Greek yogurt for the cream for a version of this with more protein. I prefer to make this in my food processor since there’s more surface area on the blade than with a blender—which makes it a little easier. You can use a blender if needed, though it’s easiest if it came with a stick to help move the mixture around. If you have blueberries left after making blueberry ice cream, try my Blueberry Yogurt. You might like my Banana Ice Cream, too.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe below.