Blueberry Ice cream No Churn

In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.

Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. 😜

Pulse the blueberries in a blender then pass thru a sieve - discard the skins and set the juice asidePro tip - Removing the skin makes a smooth creamy velvety texture ice cream.

Then, add the blueberry puree to the whipped cream mixture and combine. Pro tip - I like to stir well to blend it into a smooth blueberry color. Alternatively, you can add the puree in two batches and give it a gentle swirl just enough to get a marbled color and texture.

Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.

Enjoy!