Beat the heat this summer with a deliciously creamy and refreshing homemade ice cream that requires no ice cream machine. This easy-to-make no-churn layered ice cream recipe features a classic vanilla ice cream base, whipped up with just three simple ingredients: heavy whipping cream, sweetened condensed milk, and a touch of vanilla. Layers of vanilla ice cream, a quick homemade fruit-filled blueberry sauce, and a mixture of both the vanilla ice cream and the sweet blueberry sauce create a delicious and refreshing treat that’s perfect for a hot summer day.
When it comes to homemade ice cream, I have never been the girl who has chosen to make a no-churn variety. It’s just not my thing. I prefer real sugar, as opposed to using a can of sweetened condensed milk. I also enjoy dragging out my ice cream machine from the deep, dark depths of the garage and using it to churn my homemade ice cream base. To me, not only does it add more air to the ice cream, but it also results in a far superior creamy and fluffy texture. However, if I’m being completely frank, I will admit that I can thoroughly comprehend the fact that so many people don’t have an ice cream machine, either because it’s not something that they would frequently use or else because they perhaps lack the room to store it. I mean, heck, I have a pretty gosh darn tiny kitchen. A kitchen that most people who visit are flabbergasted to discover how much I can actually cook in without becoming claustrophobic; there’s certainly not enough room in it to store an ice cream machine. Thankfully, however, there’s just enough room in our organizationally packed-to-the-rafters garage to store our ice cream machine, but even that, at times, can be somewhat of a hassle. Before churning ice cream, I often find myself completely disinfecting the machine with hot soapy water to ensure that it’s not bringing some serious garage cooties into our house or adding those same icky, horrific, gruesome, and revolting cooties to our homemade ice cream. So yeah, I can totally understand the appeal of no-churn ice cream. Not only is it easier and more convenient to make, but there’s also the added bonus of no ghastly and unwanted garage cooties.
Ingredients:
Blueberry Sauce:
- 1 Pint Fresh Blueberries
- 1/4 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Finely Ground Sea Salt
- 1 Teaspoon Unsalted Butter
- 1 Teaspoon Vanilla
Vanilla Ice Cream:
- 3 Cups Heavy Whipping Cream
- 1 (14-oz.) Can Sweetened Condensed Milk
- 2 Teaspoons Vanilla
Directions:
Blueberry Sauce:
- Place the blueberries, brown sugar, sea salt, and butter into a medium stainless steel saucepan.
- Cook on medium-high heat for 7 to 9 minutes, or until bubbly and thickened.
- Remove from heat and stir in the vanilla.
- Pour the mixture into a heat-safe glass bowl and allow to cool to room temperature before refrigerating.
- Refrigerate for at least 2 hours or until chilled through.
Vanilla Ice Cream:
- In a large metal bowl, whisk the heavy whipping cream on high speed for 1 to 2 minutes, or until peaks form.
- Add the sweetened condensed milk and vanilla; whisk on high speed for 30 seconds.
- Place half of the vanilla ice cream into another medium bowl; set aside.
- Add half of the chilled blueberry sauce to the large bowl of remaining vanilla ice cream. Gently fold to combine.
- In your ice cream container or containers, layer 1/3 of the vanilla ice cream, 1/2 of the blueberry ice cream, and 1/3 of the remaining blueberry sauce. Use a butter knife to gently swirl everything together. Next, layer 1/3 of the vanilla ice cream, 1/2 of the blueberry ice cream, and 1/3 of the remaining blueberry sauce. Use a butter knife to gently swirl everything together. Finally, layer the last 1/3 of the vanilla ice cream, followed by the last 1/3 of the remaining blueberry sauce. Use a butter knife to gently swirl everything together.
- Freeze for at least 8 hours before serving.
Suggestions:
- The blueberry sauce is done when the blueberries have started to break down and the sauce has thickened. If you undercook the mixture, the blueberries won’t be as soft, and if you overcook the mixture, the blueberries will lose their texture completely. Aim for somewhere in the middle.
- Make sure you don’t overwhisk the heavy whipping cream. If you whisk it too much, it will turn to butter. If you have overwhisked it and it has not yet turned to butter, try adding a few more tablespoons of heavy whipping cream to help the mixture return to a whipped cream consistency.
- I often use Tovolo Sweet Treats Tubs to freeze my homemade ice cream. You can find them available online, however, you can also use a metal bread loaf pan or any kind of insulated plastic container to freeze your ice cream in.
Improvements:
- As you are layering the ice cream, occasionally add a thin layer of graham cracker crumbs.
- Make a double-batch of the blueberry sauce and serve each bowl of ice cream drizzled with the extra sauce.
- Add 1/2 teaspoon of ground cinnamon to the blueberry sauce.
- Replace the vanilla in the ice cream with coconut extract.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 1 Pint Fresh Blueberries
- 1/4 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Finely Ground Sea Salt
- 1 Teaspoon Unsalted Butter
- 1 Teaspoon Vanilla
- 3 Cups Heavy Whipping Cream
- 1 (14-oz.) Can Sweetened Condensed Milk
- 2 Teaspoons Vanilla
Directions:
- Place the blueberries, brown sugar, sea salt, and butter into a medium stainless steel saucepan.
- Cook on medium-high heat for 7 to 9 minutes, or until bubbly and thickened.
- Remove from heat and stir in the vanilla.
- Pour the mixture into a heat-safe glass bowl and allow to cool to room temperature before refrigerating.
- Refrigerate for at least 2 hours or until chilled through.
- In a large metal bowl, whisk the heavy whipping cream on high speed for 1 to 2 minutes, or until peaks form.
- Add the sweetened condensed milk and vanilla; whisk on high speed for 30 seconds.
- Place half of the vanilla ice cream into another medium bowl; set aside.
- Add half of the chilled blueberry sauce to the large bowl of remaining vanilla ice cream. Gently fold to combine.
- In your ice cream container or containers, layer 1/3 of the vanilla ice cream, 1/2 of the blueberry ice cream, and 1/3 of the remaining blueberry sauce. Use a butter knife to gently swirl everything together. Next, layer 1/3 of the vanilla ice cream, 1/2 of the blueberry ice cream, and 1/3 of the remaining blueberry sauce. Use a butter knife to gently swirl everything together. Finally, layer the last 1/3 of the vanilla ice cream, followed by the last 1/3 of the remaining blueberry sauce. Use a butter knife to gently swirl everything together.
- Freeze for at least 8 hours before serving.
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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
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Make sure to check out all of the other great Ice Cream Social recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.
- Pistachio Mascarpone Ice Cream by A Kitchen Hoor’s Adventures
- Stracciatella Gelato by Art of Natural Living
- Vanilla Bean No Churn Ice Cream by Blogghetti
- No-Churn Layered Blueberry & Vanilla Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cherry Chocolate Chunk Ice Cream by Jolene’s Recipe Journal
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