Oregon blueberry no-churn ice cream is super flavorful homemade ice cream made with fresh blueberries. The best part is no ice cream machine is required.
Ingredients
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For Oregon Blueberry Swirl:
- 2 cups fresh Oregon blueberries
- 2 tsp. vanilla extract
- 2 T. brown sugar
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Ice Cream:
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2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 T. vanilla extract
- 1/8 tsp. salt
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2 cups heavy cream
Directions
- In a small saucepan, combine the blueberries and vanilla. Cook over medium heat, stirring occasionally, until the blueberries have softened and released their juices, about 10 minutes.
- Using a mesh strainer, push softened blueberries through into a bowl. Set aside and allow the puree to cool to room temperature before using.
- Add the heavy cream, vanilla extract, and salt to a stand mixer or large bowl. With the whisk attachment, whip on low speed until the cream starts to thicken. Slowly increase the speed to medium-high and continue to whip until soft peaks form.
- Gently fold in the sweetened condensed milk until completely combined.
- Transfer half of your ice cream mixture to a 2-qt freezer-safe container, then layer half of your prepared and cooled blueberry sauce. Repeat process with remaining ice cream mixture and blueberry sauce.
- With a spoon or butter knife, swirl the layers together until the desired look is reached then place in the freezer for at least 6 hours or overnight. Enjoy!