Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
No-Churn Blueberry Lemon Ice Cream
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- Level: Easy
- Total: 5 hr (includes freezing time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 375
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 69 mg
- Sodium
- 75 mg
Bright, refreshing and effortlessly indulgent, this No-Churn Blueberry Lemon Ice Cream is summer in every scoop. Bursting with sweet blueberry flavor and a zesty lemon bite, it strikes the perfect balance between tangy and creamy. Made without an ice cream machine, this velvety treat comes together with minimal effort but delivers maximum flavor. Scoop it into a crispy waffle cone and you’ve got the perfect cool-down dessert for your next summer BBQ.
- Level: Easy
- Total: 5 hr (includes freezing time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 375
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 69 mg
- Sodium
- 75 mg
Ingredients
Blueberry Sauce:
Ice Cream:
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Directions
- For the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally and gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
- For the ice cream: Process the cream cheese, heavy cream, sugar, yogurt, vanilla, salt and lemon zest in a food processor until very thick and fluffy, about 1 minute. Pour the ice cream mixture into a 9-by-13-inch dish and immediately pour the chilled blueberry sauce over top. Using a spatula or the back of a spoon, swirl the 2 mixtures together. Cover with plastic wrap, pressing it against the surface of the mixture, and freeze for at least 4 hours.
- Let sit at room temperature 20 minutes before scooping.
Cook’s Note
To quickly chill your blueberry sauce, transfer to a stainless-steel bowl and set in a slightly larger bowl of salted ice water; stir until cold.
