No-Churn Blueberry Almond Butter Ice Cream

With just 5 ingredients and no ice cream maker, this easy no-churn blueberry almond butter ice cream will soon become your new favorite ice cream. It’s super creamy, sweet and completely decadent!

To all ice cream lovers out there, I’ve got news: you can make homemade ice cream with the bare minimum equipment. And no, you don’t need an ice cream maker! I discovered no-churn ice cream years ago with this salted caramel peanut ice cream and got hooked instantly.

All you need are two simple ingredients for the base, and then you can basically add any flavor you like, here blueberries and almonds. The combination is incredibly creamy, with burst of blueberries and chunks of almond butter. I scream, you scream, we all scream for ice cream!

What’s a no-churn ice cream?

If you’re not familiar with “no-churn” ice cream, you are going to love it. “No-churn” simply means that you do not need an ice cream maker to make ice cream. Yet, with just 2 simple ingredients for the base (heavy whipping cream and sweetened condensed milk), you can make a super creamy ice cream in minute!

Ingredients you need

• Sweetened condensed milk. Use condensed milk (not evaporated milk!). Also, make sure you use it “sweetened” for this ice cream recipe, as this is the only sweetener we use.
• Heavy whipping cream. Do not use any other substitute, heavy whipping cream is a mandatory ingredient in a no-churn ice cream recipe. These two ingredients (condensed milk and whipping cream) are the base of any no-churn ice cream. Optionally, you can add one teaspoon of vanilla extract.
• Blueberries. You can use them fresh or frozen. If you go for frozen blueberries, you do not need to thaw them beforehand.
• Cornstarch. We use it to thicken the blueberry sauce a little.
• Almond butter. Choose plain, natural almond butter. You could replace with other nut butter of choice (hazelnut butter, peanut butter, cashew butter…).

How to make no-churn blueberry ice cream?

Make the no-churn ice cream base. Simply beat the heavy cream into stiff peaks and gently fold in condensed milk. It’s ready, you have your ice cream base ready!

Then, prepare the blueberry sauce. To do so, mix berries with sugar (if using) in a saucepan placed over medium heat. Cook, stirring often, until saucy, then add the cornstarch mixture (cornstarch + water). I like to burst the blueberries against the saucepan sides using a wooden spatula, but you can keep them whole if you want. If you are looking for a smooth texture, transfer to a sieve and press with the spatula to extract the liquid. The blueberry sauce will then thicken as it cools down and will be ready to use within minutes.

Now, assemble the ice cream and freeze! There are different ways to do it. I personally like to layer the no-churn ice cream base and spoonfuls of blueberry sauce and almond butter, using the blade of a paring knife to draw some swirls into the batter. Cover the container with a lid or wrap it with cling film and foil, then transfer to the freezer until set, about 6 hours or more.

Possible variations around the recipe

There are so many ways to twist this recipe, you can never run out of ideas. But if you’re willing to make a slightly variation to the original blueberry almond butter ice cream, here are a few suggestions:

• Replace with other berries of your choice (blackberries, raspberries, strawberries…) and make the berry sauce the same way.
• Use any nut butter you like. For pairing ideas, I recommend blackberries with hazelnut butter, raspberries with cashew butter, and strawberries (or mixed berries) with peanut butter.
• Add some lime, lemon zest or vanilla extract to the no-churn ice cream base.

How long can you keep no-churn ice cream?

Is this question even valid? This homemade no-churn ice cream is so addictive that it usually disappears before you even ask yourself how long it lasts. Like any ice cream, it lasts for months in the freezer, although I recommend to eat it within 2  weeks for best flavors. Just remember to keep the container tightly sealed to ward off freezer burn.

More refreshing summer treats:

• Salted Caramel Peanut Ice Cream (No-Churn)
• Mini Healthy Key Lime Pies
• Perfect No-Bake Cheesecake
• Speculoos Lemon Tart
• Raw Mango Coconut Cheesecake
• 5-Minute Berry Frozen Yogurt (Easy & Healthy)

For the blueberry lovers…

• Gluten-Free Blueberry Pie
• Vegan Blueberry Muffins
• Lemon Poppy Seed Blueberry Pancakes

No-Churn Blueberry Almond Butter Ice Cream

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Freezing time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 1 L 1x
• Category: Desserts

With just 5 ingredients and no ice cream maker, this easy no-churn blueberry almond butter ice cream will soon become your new favorite ice cream. It’s super creamy, sweet and completely decadent!

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Ingredients

Scale 1x2x3x

• 1 ½ cup (36 cl) heavy whipping cream, liquid
• 1 ½ cup (36 cl) sweetened condensed milk
• 1 cup (190g) fresh or frozen blueberries (do not thaw)
• ½ teaspoon cornstarch
• 2 teaspoons water
• 1 Tablespoon granulated sugar (optional)*
• ¼ cup (60g) almond butter

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Instructions

1. For the blueberry sauce: Mix the cornstarch and water together in a small bowl. Set aside. Combine blueberries and granulated sugar together in a saucepan placed over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for about 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools.**
2. For the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk, then beat on low speed until just combined.
3. Spoon/pour half of the ice cream mixture into a 9-inch loaf pan (or any other deep freezer-safe container). Then spoon some of the blueberry sauce, a few teaspoons of almond butter, and make some deep swirls in the mixture, using a pairing knife. Pour the remaining cream mixture, spoon the remining blueberry sauce and almond butter, and draw some deep swirls.
4. Cover tightly and freeze for at least 6 hours to firm up. Scoop, serve, and enjoy!

Notes

* Because the recipe calls for sweetened condensed milk, you don’t necessarily need to sweeten the blueberries (at least I don’t).

** You can also strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.

Back-To-School, Berries, Fruit Desserts, No-Bake, Nuts, Snacks, Summer

Did you make this recipe?

Lastly, if you make this No-Churn Blueberry Almond Butter Ice Cream, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!