19 October, 2016
No-churn Blueberry ice cream
It is sunny suddenly in the beginning of spring in Melbourne after few depressingly gloomy, wet and cold days. So you grab the sun shine with open arms and try to whip up all summer things! That’s what I do most of those random sunny days. Quick and easy no-churn ice cream is one of my favourite things to make on such days. It takes minutes to make and is ready in few hours.
I always incorporate seasonal fruits or berries in no-churn ice cream. This time it’s the blueberries. Blueberries look plump and misty in this time of the year and as usual my kitchen has got more than what I can consume. What better way to use them up than throwing them in an ice cream.
I heated up the blueberries with some water in a saucepan until they soften and start to burst. This help release their falvour and color. Then all you have to do is blend it to a puree and add it to the ice cream mix.
No-churn ice cream, as usual, is the condensed milk and double cream whipped to soft peaks. Easy! Just fold the blueberry puree and pour it in to a freezer safe container and freeze for at least 6 hours or better overnight. And there you have it!
Enjoy a big scoop sitting in the sun!
- 375 g can of condensed milk
- 600 ml thickened cream
- 1 tsp lemon zest or orange zest
- Heat blueberries with some water until tender.
- Blitz or puree the blue berries.
- Mix condensed milk and thickened cream and whip until soft peaks form.
- Fold in the blueberry puree and zest.
- Pour into a freezer safe container and freeze for at least 6 hours or better overnight.
- Increase the amount of blueberries for more flavour and color.