With just 3 ingredients and no churning or special methods required, this Blueberry Ice Cream is a fast treat that always hits the spot.
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.)
Table of Contents
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Ingredients You Need
To make this homemade blueberry 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 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.
Step 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.
Step 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.
Frequently Asked Questions
Yes, you can use a blender to make this blueberry ice cream recipe, but it will be easiest to blend if your blender came with a stick to help move the mixture around, Make sure to let the fruit thaw a little as directed in the recipe so it’s not rock hard.
Many homemade ice cream recipes freeze solid after making, so to serve this with a soft texture, simply let it sit at room temperature for about 10 minutes before serving. It should be easy to spoon out after that.
Sure, you can also use nondairy milk if that’s what you have on hand.
Sure, you can use blueberry puree or blueberry sauce in place of the frozen berries if that’s what you have on hand.
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.
Related Recipes
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2-Ingredient Banana Ice Cream
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Favorite Blueberry Popsicles
Desserts
Mango Sorbet (2-Ingredients)
Baby Food
2-Minute Blueberry Puree
I’d love to hear your feedback on this recipe, so please comment and rate the recipe below.
Blueberry Ice Cream (No Churn)
Ingredients
- 3 cups frozen diced mango
- 1 cup frozen wild blueberries
- 1 cup heavy whipping cream
- Maple syrup or honey (optional to taste)
Instructions
- 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.
Equipment
Notes
-
- 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.
Just made it with a combo of whipping cream and Greek yogurt. It turned out great! Added a little extra liquid to make it easier to mix in a blender. Thanks for the idea!
So easy and delicious!!!
My whole fam loves this so much! Is there a way to store it in the freezer where it’ll keep well? I’d like to make a big bunch of it. Thanks for this!!
Blueberries gives my son eczema. Do you think this will work with strawberries in place of the Blueberries
Sure
We used strawberries and it worked well!
This recipe turned out great. It was my first time attempting a no-churn ice cream and, as always, your recipe didn’t steer me wrong. I topped my toddler’s bowl with sprinkles and he loved it.
I’ll definitely be making this again.
Now this is crazy because my toddler literally asked me moments ago if I could make him some ice cream. I don’t know how to make ice cream and he is allergic to dairy. I start going through my email moments later and see this link and I thought to myself, I wonder if I can make this dairy free and low and behold—that was the case. Thank you!!!
Oh yay!