No Churn Cinnamon Blueberry Ice Cream
Amazing flavor with fresh blueberries and cinnamon, No Churn Cinnamon Blueberry Ice Cream is surprisingly easy to make. An easy frozen treat to rival any gourmet ice cream.
Ingredients
- 2 cups blueberries
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon juice
- 14 ounce sweetened condensed milk 1 can
- 1/4 sp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1-1/2 cups heavy cream
Instructions
- In a small saucepan over medium heat, cook the blueberries, sugar and lemon juice until boiling, stirring occasionally. Reduce heat and simmer for 15 minutes until blueberry skins start to split and liquid is consistency of syrup. Remove from heat and cool completely.
- In a large bowl, mix the condensed milk, vanilla, cinnamon and salt until well combined. Stir in the cooled blueberry syrup.
- In a large bowl, beat the heavy cream, with mixer on high speed, until stiff peaks form, 1 - 2 minutes.
- Fold 1/2 of the whipped cream into the condensed milk mixture gently with a rubber spatula until combined. Then fold in the remaining whipped cream until no white streaks remain.
- Spoon the ice cream mixture into a freezer safe loaf pan (I used a metal pan) or a baking dish.
- Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Chef Tips
Equipment Used
Nutrition Facts
Nutrition Facts
No Churn Cinnamon Blueberry Ice Cream
Serving Size
0.5 cup
Amount per Serving
Calories
256
% Daily Value*
Fat
14
g
22
%
Saturated Fat
9
g
56
%
Cholesterol
52
mg
17
%
Sodium
78
mg
3
%
Potassium
164
mg
5
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
3
g
6
%
Vitamin A
539
IU
11
%
Vitamin C
4
mg
5
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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