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homemade blueberry ice cream in cup with blueberries on side

Homemade Blueberry Ice Cream (no churn, no egg)

Such a fun homemade blueberry ice cream without the hassle of heavy equipment! No egg but with instructions for adding it if you choose to try it, and refined-sugar free!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Freezing and Thawing Time 8 hours
Total Time 8 hours 45 minutes
Course Dessert, Toddler and Kid Friendly
Cuisine American, gluten free, Refined-Sugar Free
Servings 9 servings

Ingredients
  

  • 3 ¼ cups fresh blueberries, split
  • 2 teaspoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1 cup full fat coconut milk
  • 1 teaspoon vanilla extract
  • 4 tablespoon raw honey
  • pinch of sea salt
  • *optional 4 large egg yolk My preference is without yolks but instructions included for adding yolk

Instructions
 

Cook Blueberries

  • Option 1: Bake Blueberries in Oven
    Add 3 cups fresh blueberries to an oven safe baking dish. I use an 11 cup pyrex that I later add all the ice cream into to make life easier. Choose a dish that has sides, not a cookie sheet because you want to catch all the juices.
    Add 2 teaspoon lemon juice and 4 tablespoon honey and bake at 375℉ for 25 minutes. Stir 2 times during bake.*See note about adding vanilla for toddler friendly version when not adding egg yolks.
    Remove from oven and cool on counter until container is no longer hot, then chill completely in the fridge.
    Option 2: Cook Blueberries on Stovetop
    In a medium-sized saucepan add blueberries, lemon juice, and raw honey.
    Heat on low heat (level 2) for about 15 minutes. Decrease heat to Lo for another 5 minutes and remove from heat. Chill on stove top, then transfer to the fridge until completely chilled. This should total 2 cups berries and juice.

Option with NOT adding egg yolks:

  • Once completely cold, add coconut milk and vanilla extract to blueberry mix (if you didn’t during the bake) and stir with a chopstick. Jump to "Putting Ice Cream Together" step.

Option if you choose to add egg yolks:

  • While blueberries are baking, in a small bowl, whisk egg yolks and set aside.
  • In a small saucepan add coconut milk, salt, and vanilla extract. Heat on low heat for 5-10 minutes until hot (barely reaching a simmer). Remove from heat, keep burner on.
  • Slowly add half the coconut milk mixture into the egg yolks continuously stirring while adding to temper the yolks. Once combined, slowly reincorporate back into other half of coconut milk and whisk while adding.
  • Continue heating on the stove for another 5 minutes, stirring frequently. It will begin to thicken slightly but you want to watch it carefully. Once it starts to thicken, immediately remove it from heat because it can quickly get too hot and curdle.
  • If it starts to curdle, immediately transfer to another bowl. You can put that bowl in another bowl of cold water or ice and whisk quickly and you can save it. If it curdles a lot then it might not be salvageable.
  • Chill in fridge until cooled completely. Once all the above are chilled move on to the next step.

Putting Ice Cream Together

  • Measure 2 cups cold heavy cream and whip until thickened. See recipe for Homemade Whipped Cream.
  • Choose the container you’ll hold the final ice cream in. You can choose a Pyrex like I do, a loaf pan, round bowl, anything large and freezer safe. Whatever container you’re using, add the coconut milk and blueberry mixture. Gently fold in the whipping cream. Combine gently with a fork or chopstick. Drop in ¼ cup fresh blueberries at this point.

Freezing

  • Freeze, covered, for about 6-7 hours. After 1 ½ hours remove from freezer and stir to mix in any ice forming. Repeat one more time after another 1 ½ hours. Continue to freeze the remaining hours.
  • When ready to eat, you might need time for it to thaw some. I like to put it out at room temperature for about an hour for easy scooping.
  • At this point I like to scoop and transfer smaller portions into 8oz-16 oz. canning jars to store in the freezer. That way they’re portioned out and you can easily pull a jar at a time to thaw for about 30 minutes before enjoying!

Notes

*If you want this toddler friendly, just add the vanilla to the baking/stove top cooking of the blueberries to kill off any alcohol. If you’re choosing to add egg yolks into this recipe, follow the instructions above for when to add vanilla extract.
Keyword blueberries, homemade ice cream, homemade whipping cream
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