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No-Churn Blueberry Almond Butter Ice Cream

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With just 5 ingredients and no ice cream maker, this easy no-churn blueberry almond butter ice cream is super creamy, sweet and completely decadent!
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Freezing time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 1 L 1x
  • Category: Desserts

With just 5 ingredients and no ice cream maker, this easy no-churn blueberry almond butter ice cream will soon become your new favorite ice cream. It’s super creamy, sweet and completely decadent!

Ingredients

Scale
  • 1 ½ cup (36 cl) heavy whipping cream, liquid
  • 1 ½ cup (36 cl) sweetened condensed milk
  • 1 cup (190g) fresh or frozen blueberries (do not thaw)
  • ½ teaspoon cornstarch
  • 2 teaspoons water
  • 1 Tablespoon granulated sugar (optional)*
  • ¼ cup (60g) almond butter

Instructions

  1. For the blueberry sauce: Mix the cornstarch and water together in a small bowl. Set aside. Combine blueberries and granulated sugar together in a saucepan placed over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for about 3 minutes. Remove from heat and allow to cool completely. Mixture will thicken as it cools.**
  2. For the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk, then beat on low speed until just combined.
  3. Spoon/pour half of the ice cream mixture into a 9-inch loaf pan (or any other deep freezer-safe container). Then spoon some of the blueberry sauce, a few teaspoons of almond butter, and make some deep swirls in the mixture, using a pairing knife. Pour the remaining cream mixture, spoon the remining blueberry sauce and almond butter, and draw some deep swirls.
  4. Cover tightly and freeze for at least 6 hours to firm up. Scoop, serve, and enjoy!

Notes

* Because the recipe calls for sweetened condensed milk, you don’t necessarily need to sweeten the blueberries (at least I don’t).

** You can also strain through a fine-mesh strainer if you don’t want blueberry chunks in your ice cream.

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https://www.delscookingtwist.com/no-churn-blueberry-almond-butter-ice-cream/