No Churn Blueberry Lemon Ice Cream
This easy recipe for homemade No Churn Lemon Ice Cream with a blueberry swirl comes together in a snap with condensed milk, whipping cream, instant pudding mix, lemon zest and blueberries.
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Servings: 4 people
Equipment
- loaf pan
Ingredients
- 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
Blueberry Swirl
- 1 pint fresh blueberries
- 1 C water
- 1 C sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
Instructions
- 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.