4 ingredients no churn blueberry ice cream

Ice cream is synonymous with summer. Ofcourse if you’re like me, you enjoy them in the winter too but making them at home is just so much work! I remember when I was a kid, my dad made a chocolate ice cream once and boy, did he work his arms all day churning that thing! So here is a recipe as simple as it could get, using only 4 ingredients without any need for churning at all! And the best part, you can get as creative as you want with the flavor! I can think of so many that I want to try already.

The most important ingredient of the ice cream is … it’s in the name : the cream! I used heavy whipping cream and mixed that with sweetened condensed milk. By the way, if anyone knows the difference between evaporated milk and condensed milk, let me know in the comments because I was pretty confused at the grocery store. I haven’t added any extra sugar and the condensed milk balanced the tartness of the blueberries pretty well. Also, the blueberries gave such a lovely purple collar to the ice cream that I just can’t get over! So let’s talk about the recipe now.

Yield	8-10 scoops
Prep time	0 h	15 mins
Cook time (Freeze time)	8 h	0 mins
Total time	8 h	15 mins

Choice of fruits for your ice cream

Although I used blueberries in this recipe, I can totally see myself using strawberries, cherries (Oh! those would give such a lovely color) or mixed fruits. I reduced the blueberries with a tablespoon or two of water so that they become mushy and can be incorporated into the cream easily, also giving a beautiful purple color as an added bonus. Make sure to allow the reduction to cool before adding to the cream though or the change in temperature can cause the cream to curdle.