No ice cream maker? No problem! This easy recipe for homemade No Churn Lemon Ice Cream with a rich blueberry swirl comes together in a snap with condensed milk, whipping cream, instant pudding mix, lemon zest and blueberries.
What You Need To Make No Churn Blueberry Lemon Ice Cream
- heavy (whipping) cream
- sweetened condensed milk
- instant lemon pudding mix
- lemon juice & zest
- loaf pan & wax paper (optional)
- fresh blueberries
- vanilla extract
- lemon juice
When the temps go up, we all start dreaming of ice cream. Cool, creamy and 100% delectable, ice cream is the #1 dessert of summer. And while I don’t turn down any flavor of good ice cream, it’s no secret that I am a huge fan of all things lemon. It’s light, refreshing and has a lip puckering power possessed by no other. It only takes a second to put your peepers on these fabulous lemon recipes to see just what I mean:
- Lemon Supreme Monkey Bread
- New Southern Lemon Basil Squares
- Tasty Lemon Chicken Salad
- Layer Lemon Cake with Lemon Curd Buttercream
- Classic Lemon Drop Crinkle Cookies
- Mason Jar Blueberry Lemon Lush
- Whipped Raspberry Lemon Butter… and the list goes on…
So it’s no wonder that lemon was the first thing I thought of when faced with the opportunity to make my own simple no churn ice cream. Plus when you need to cool down fast, there’s nothing like it’s light and sunshine-y taste.
This No Churn Blueberry Lemon Ice Cream Is:
- amazingly smooth & creamy,
- tart & tangy with lemony goodness,
- layered with a rich blueberry swirl,
- easy to make without an ice cream maker,
- perfect for smaller servings,
- simple to multiply to feed a crowd,
- good in the freezer for up to 1 month.
This recipe is also versatile! You can:
- Omit the blueberry swirl, if you like. Just skip those steps when using the recipe card below and this becomes a no cook recipe!
- Substitute the blueberries for another berry to create a whole other flavor combo. I think blackberries are yum, but you may like strawberries or raspberries. Just replace the blueberries with the berry of your choice in the recipe and follow the rest of the directions.
Little Tips For The Best No Churn Ice Cream
- Don’t skip chilling the loaf pan before you load the ice cream into it. This helps the ice cream freeze faster.
- If you’re using a non-stick loaf pan & have a metal ice cream scoop, you might want to line your pan with wax paper to avoid scratching it with your scoop.
- To create lovely scoops of ice cream, run your scoop under warm water before using it.
- And for heaven’s sake, don’t forget the toppings! For this lemon blueberry ice cream, I love graham crackers or vanilla wafer cookies.
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No Churn Blueberry Lemon Ice Cream
- loaf pan
- 2 C heavy cream
- 3.4 oz box instant lemon pudding mix
- 14 oz sweetened condensed milk
- ⅓ C lemon juice
- zest from 1.5 medium lemons
- 1 pint fresh blueberries
- 1 C water
- 1 C sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
- Place loaf pan in freezer to begin cooling.
- In a small sauce pan over medium heat, add ingredients for blueberry swirl. Stir to mix ingredients and bring to a low boil. Continue to gently boil and stir regularly for 10- 15 minutes or until the berries are cooked down and a thick sauce has formed. Remove from heat and set aside to completely cool.
- Using a hand or stand mixer, whip cream and pudding mix in a large bowl at high speed until stiff peaks form. In a separate bowl, mix together condensed milk, lemon zest and juice. Fold into whipped cream until ingredients are well incorporated.
- Spoon/ pour mixture into chilled loaf pan. Place in freezer for two hours.
- Remove partially set ice cream from freezer. Add cooled blueberries to top of ice cream. Run a butter knife through the berries and ice cream to make berry swirl. Return to the freezer and freeze for 2 more hours or overnight.
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