Blueberry Ice Cream (No Churn)

With just 3 ingredients and no churning or special methods required, this Blueberry Ice Cream is a fast treat that always hits the spot.

Blueberry Ice Cream

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 homemade snack, 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.

Ingredients You Need

To make this homemade ice cream, you’ll need to have the following ingredients on hand.

• 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 dessert recipe 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.

1. Remove the frozen fruit from the freezer and let sit at room temperature for about 5 minutes to thaw just slightly. This will make it easier to blend.
2. Add the ingredients to a food processor. Blend, stopping to scrape down the sides of the bowl as needed. If the mixture is hard to blend, give it a rest for a few minutes so it thaws a little, and then blend again. Blend until very smooth.

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, 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.

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

• Pull the fruit out of the freezer. Let sit on the counter for about 5 minutes to soften slightly.

• Add to a food processor with the heavy whipping cream.

• Blend, stopping to scrape down the sides of the bowl as needed to make a smooth mixture. (If the mixture is hard to blend, wait a few minutes to allow it to thaw a little more.) Sweeten to taste with a little honey or maple syrup.

• Serve immediately.

• For the best blueberry flavor, 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.
• Dairy-free: Use full-fat coconut milk from a can in place of the cream.
• Use frozen sliced banana in place of the mango if desired.
• 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.

Serving: 0.5cup, Calories: 149kcal, Carbohydrates: 13g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 9mg, Potassium: 146mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1117IU, Vitamin C: 24mg, Calcium: 28mg, Iron: 0.2mg