Blueberry, Chocolate Chip, No-Churn Ice Cream
This must be my fifth or sixth blueberry recipe of the summer! What can I say, I love blueberry season. I eat them like candy when they're this plump and sweet. A hot August day is also a good case for making a low-effort, no-bake dessert like a simple, no-churn ice cream. This one is creamy, crunchy, chocolatey, and of course, full of blueberries. Before you begin, be sure to taste your batch of blueberries before to make sure they’re sweet and full of flavor.
No churn ice cream that’s made with sweetened condensed milk can sometimes taste overly sweet, but with the addition of lemon juice and berries, this recipe has a good balance. No-churn means you don’t need an ice cream maker. All you need is a blender or food processor.
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Blueberry Chocolate Chip No-Churn Ice Cream Recipe:
Yield:
1 quart
Difficulty:
Easy
Special Equipment:
Lidded ice cream container or loaf pan
Ingredients:
1 ½ cups sweet, fresh blueberries, picked over, stems and any leaves removed, or ¾ cup blueberry preserves
1, 14-oz can (1 cup) sweetened condensed milk
½ cup whole milk
1/4 cup light corn syrup
2 TBSP granulated sugar
1 TBSP lemon juice
¼ tsp fine salt
2 cups heavy cream
¾ cup semisweet chocolate chips or chopped chocolate
Instructions:
If using blueberry preserves you can skip this first paragraph. Puree fresh blueberries and strain to remove any large pieces of skin that remain. Little pieces are fine. Add to a small saucepan and heat over medium, stirring regularly, until blueberry mixture has reduced by half. Set aside to cool, then cover and refrigerate.
Add condensed milk, whole milk, corn syrup, sugar, lemon juice and salt to a small bowl or glass measuring cup with a spout. Stir gently to combine and set aside.
Place cream in a blender or food processor and puree until stiff peaks form. About 30 seconds. Pour in condensed milk mixture and puree for 10 seconds to combine. Scrape down the sides and puree again for another 10 seconds. Place in a lidded ice cream container or loaf pan. Cover and freeze for at least 2 hours. Drop tablespoonfuls of the blueberry puree (or preserves) evenly across the top then sprinkle the chocolate chips over that. Using a knife, swirl the toppings completely into the mixture. Cover and freeze for another 4 hours.
To serve:
The fresh blueberries may make this ice cream a little hard to scoop right out of the freezer. Set on the counter 5-10 minutes before serving so it can soften up a bit.
Photo by Daniel Marks
