Blueberry No-Churn Ice Cream
Yield 12 Servings
Prep Time 10 Minutes
Total Time 20 Minutes plus 6 Hours freeze time
- 2 cups fresh blueberries
- 2 Tbsp Nate’s 100% Pure Honey
- 1 Tbsp fresh lemon juice
- ¼ tsp fine sea or table salt, divided
- 1½ cups heavy cream
- ½ cup sweetened condensed milk
In a small sauce pan, combine the blueberries, honey and ⅛ teaspoon of salt. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer, stirring frequently, for 10-15 minutes or until the berries have burst and the juices thicken and reduce by about a third. Remove from heat and stir in the lemon juice. Cool to room temperature, then chill in the refrigerator or in an ice bath.
Meanwhile, whip the heavy cream in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form.
In a lidded container, stir together the sweetened condensed milk and a small pinch of salt. Scoop about 1 cup of the whipped cream into the container with the sweetened condensed milk and gently fold together using a rubber spatula until well combined. Gently fold in the remaining whipped cream until well combined.
Pour the chilled blueberry compote over the top of the cream mixture. Gently turn and swirl the compote into the mixture, leaving distinct ribbons of cream and berries.
Place the lid on the container and freeze for at least 6 hours before serving.