Blueberry Lemon Ice Cream
Lemon Blueberry Ice Cream is the ultimate summer treat! With zesty lemon juice and sweet, fresh berries, it’s a refreshing dessert you’ll want to enjoy all season long.
Servings: 6 - 8 servings
Calories: 504kcal
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- ¼ cup lemon juice
- 1 ¼ cups blueberries
Instructions
- Use an electric hand mixer to beat the cream and vanilla into stiff peaks in a large mixing bowl. This should take between 3 and 5 minutes.
- Add the condensed milk, lemon juice, and blueberries to the mixing bowl and lower the speed of your hand mixer to its lowest setting. Gently whisk the ingredients together until the condensed milk is fully incorporated with the whipped cream.
- Pour the ice cream mixture into a 9x5-inch loaf pan, or similar sized Rubbermaid container. Cover the ice cream with plastic wrap or a lid and allow it to chill in the freezer for 6 hours.
- Check to make sure the ice cream is completely set, serve, and enjoy!
Notes
- Storage directions: Store the ice cream tightly covered in the loaf pan in the freezer for up to 2 months.
- Be gentle with the blueberries: They should break apart slightly rather than be completely squished. Be sure to mix at a low speed or fold them in carefully with a silicone spatula.
- Use cold heavy cream: For perfectly fluffy whipped cream, make sure your heavy cream is well-chilled straight from the refrigerator.
Nutrition
Calories: 504kcal | Carbohydrates: 43g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 356mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1360IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 0.3mg