No-Churn Lemon-Blueberry Ice Cream

Recipe

Dessert
No-Churn Lemon-Blueberry Ice Cream

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User Rating

3 out of 5 stars
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2 ratings

Recipe Data

10
Servings
15min
Prep
6hr15min
Total

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    Description

    Thanks to blueberry pie filling and sweetened condensed milk, you can make this no-churn ice cream in 15 minutes.

    If strawberry ice cream fits your fancy, swap out the blueberry pie filling for strawberry pie filling and add a few drops of red food coloring.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2 c. Hy-Vee heavy whipping cream
    1 (21-oz.) can Hy-Vee blueberry pie filling or topping
    1 (14-oz.) can Hy-Vee sweetened condensed milk
    2 tbsp. fresh lemon juice
    1 tsp. lemon zest
    Food coloring, optional
    Nonpareils sprinkles, for garnish
    Candies, for garnish
    Waffle cones, for serving; optional

    Things To Grab

    • Electric mixer
    • Large bowl
    • 2-qt. freezer-safe container or 9×5-in. loaf pan
    • Ice cream scoop

    Directions

    1. Beat cream in a large mixing bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

    2. Beat pie filling, sweetened condensed milk, lemon juice, and lemon zest in another large bowl with electric mixer on high speed until well combined.

    3. Fold whipped cream into blueberry mixture until combined. Add food coloring, if desired. Spread mixture evenly in 2-quart freezer-safe container or 9×5-inch loaf pan. Cover and freeze for 6 hours or overnight until firm.

    4. To serve, let stand at room temperature 15 minutes. Scoop ice cream into cones. Garnish with nonpareils and/or candies, if desired.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 55mg
    • Sodium: 25mg
    • Total Carbohydrates: 25g
    • Protein: 2g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 6%
    0%
    Potassium 4%