Smashed blueberry ice cream {no churn}

Ingredients

• 480 ml (2 cups)cold double cream
• 1 can (397 g / 14 oz)condensed milk
• 454 g (1 lb)blueberries
• 15 ml (1 tbsp), optionalsweetener

Instructions

1. 1

   Chill the equipment

   Put the mixing bowl and beater in the fridge to chill before you start.

2. 2

   Heat the oven

   Preheat the oven to 190°C (375°F).

3. 3

   Wash the berries

   Rinse the blueberries, then let them drain in a colander lined with kitchen paper.

4. 4

   Line a tray

   Cover a baking tray with baking parchment.

5. 5

   Season the berries

   Mix the blueberries with the optional sweetener and spread them over the lined tray.

6. 6

   Roast the berries

   Roast the blueberries in the oven for 30 minutes.

7. 7

   Cool the fruit

   Turn off the oven and leave the berries to cool for about 5 minutes.

8. 8

   Mash or blend

   Use a hand blender to make a smooth paste, or mash the berries with a fork if you prefer some pieces in the ice cream.

9. 9

   Mix the fruit

   Stir the blueberry paste into the condensed milk, then set the mixture aside.

10. 10

    Whip the cream

    Pour the cold double cream into the chilled bowl and whip it until soft peaks form.

11. 11

    Fold together

    Gently fold the blueberry and condensed milk mixture into the whipped cream until evenly combined.

12. 12

    Fill the container

    Transfer the mixture to an ice cream container or loaf tin and cover with a lid. If using a loaf tin, cover it with cling film.

13. 13

    Freeze the ice cream

    Freeze for 4–6 hours.

14. 14

    Serve

    Enjoy the ice cream once it has set.

What is smashed blueberry ice cream?

This is an American-style no-churn ice cream: instead of churning a custard in a machine, whipped cream gives the mixture its airy body, while condensed milk adds sweetness and richness. Roasted blueberries bring the fruit flavour, and the berries can be blended smooth or left in small pieces.

The method is simple, but the 30-minute roast and 4–6-hour freeze mean the stated 20-minute total time does not include all the time needed to make and set the ice cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 0g protein, 0g carbs, 0g fat.

The cream and condensed milk provide most of the fat, while the condensed milk and blueberries contribute carbohydrates. The recipe supplies little protein; serve a scoop with a protein-containing dessert accompaniment, such as plain yoghurt, if you want a more balanced plate.

Roast the blueberries

Dry berries: draining them well after washing helps avoid adding excess water to the fruit mixture.

Spread them out: arrange the berries in a single layer so they roast evenly on the parchment-lined tray. The recipe roasts them for 30 minutes at 190°C.

Choose the berry texture

Smooth paste: blend the roasted berries with a hand blender for a more uniform colour and flavour through the ice cream.

Fruit pieces: mash them with a fork instead if you want small blueberry pieces in each serving, as in the described version.

Whip and fold gently

Soft peaks: stop whipping when the cream holds a soft peak; it should look airy but not stiff or grainy.

Gentle folding: add the blueberry-condensed milk mixture gradually and fold until combined. Stirring vigorously can knock air out of the cream.

Allow time to freeze

The oven step takes 30 minutes, followed by about 5 minutes of cooling, and the filled container then needs 4–6 hours in the freezer. Plan ahead rather than relying on the listed 20-minute total time for a ready-to-eat dessert.

The recipe does not specify a particular container size. A loaf tin or ice cream container both work; cover either one before freezing.

Serving ideas

Serve it in chilled bowls or cones once the ice cream has set. A few fresh blueberries alongside make a simple accompaniment without changing the base recipe.

For a fuller dessert, serve a scoop with a plain biscuit or a slice of cake. Let the ice cream soften briefly at room temperature if it is too firm to scoop.

Recipe notes & tips

• Chill the bowl and beater before whipping the cream.
• Drain the washed blueberries well before roasting.
• Spread the berries out on the tray rather than piling them up.
• Use a fork for a chunky result or a hand blender for a smoother texture.
• Fold the fruit mixture into the cream gently to keep the base airy.
• Cover the container before putting it in the freezer.

Variations

• Chunky berries: mash the roasted fruit with a fork to leave visible pieces.
• Smooth finish: blend the roasted berries into a fine paste before mixing.
• Skip the sweetener: leave out the optional sweetener for a less sweet berry mixture.
• Berry mix: replace some of the blueberries with another berry, keeping the total fruit amount the same.
• Loaf tin: freeze the mixture in a loaf tin covered with cling film instead of an ice cream container.

Common mistakes to avoid

• Warm cream: chill the bowl and beater first so the cream can whip properly.
• Wet berries: drain them thoroughly after washing so excess water does not enter the mixture.
• Overwhipped cream: stop at soft peaks; whipping beyond that can make the cream grainy.
• Rough folding: fold gently so the whipped cream keeps its airy texture.
• Uncovered ice cream: cover the container before freezing to protect the surface.
• Rushed serving: allow 4–6 hours of freezing time for the ice cream to set.

How to store

Keep the ice cream covered in the freezer. For the best texture, use it within about 2 weeks; let it soften briefly at room temperature before scooping. Do not thaw and refreeze it repeatedly.

Frequently asked questions