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This summer treat yourself to the best homemade blueberry ice cream. Featuring vanilla ice cream with delectable swirls of cozy cinnamon-scented blueberries and crunchy graham crackers, this 15-minute no-churn blueberry ice cream recipe is the frosty, creamy post-dinner dream you’ve been missing!
“I love this ice cream so much! Seriously, the blueberries with graham crackers and cinnamon is such an amazing combination. I would totally serve this in my ice cream shop if I had one!”
– Maya
Update: This recipe was originally published in August 2015. I made tweaks to the recipe and updated the article below to include more information about making no-churn ice cream with blueberries at home.
Hi, friends! I hope you are in the mood for some seriously creamy-dreamy ice cream, because that’s exactly what I’m delivering today.
Table of Contents
- About this blueberry ice cream recipe
- What is no churn ice cream?
- Ingredients for blueberries ice cream
- Expert tips for the best homemade blueberry ice cream
- FAQs: frequently asked questions
- Serving suggestions
- Storing leftover ice cream
- More ice cream recipes!
- Homemade Blueberry Ice Cream (no-churn recipe!)
About this blueberry ice cream recipe
When it comes to summer, I loath turning on any device that will make my kitchen any warmer. That means pies, cakes, cookies, and the like are DEAD TO ME until cooler weather returns. (Unless, of course, they’re no-cook, like this delectable key lime pie, tiramisu, and banana pudding, in which case, we’re buddies.)
That’s why, when hot weather appears, frozen desserts are my jam. From boozy milkshakes and milkshakes with alcohol, to frosty popsicles, homemade Dole whips, to berry-licious smoothie bowls, anything that can give me a brain freeze is 100% welcome.
This particular blueberry ice cream recipe (without an ice cream maker) might just be one of my most brilliant hacks yet. Granted, there’s a brief 6-minute window when you’re simmering homemade blueberry compote on the stovetop, but the giant flavor payoff is totally worth it.
Why you’ll love this homemade ice cream
Aside from tasting like a frozen dream from simpler times, this ice cream blueberry deliciousness is ALSO:
- Quick & Easy – It’ll be ready for packing into the freezer in just 15 minutes.
- Amazing Flavor – With warming cinnamon, flavorful graham crackers, and a juicy berry swirl, this ice cream recipe has amazing sweet, inviting blueberry flavor.
- Doesn’t Require An Ice Cream Maker – While I’m something of an appliance hoarder, I recognize not everyone has the space or patience to deal with overflowing cabinets. Ice cream makers aren’t the smallest, and unless you make a LOT of ice cream, you may not want such a space hog! Luckily, this no-churn cinnamon ice cream with blueberries and graham crackers requires little more than a hand or stand mixer and a loaf tin to freeze it in.
- Made With Fewer Than 10 Ingredients – Just simple ingredients, and no eggs! I mean, who’s got time for a long grocery list when there are pools, lakes, and oceans to sit by?
- Cheaper & BETTER Than Store-Bought – Not sure when it happened, but $8 for a 14oz “pint” of ice cream is just insulting. This nom-nom berry ice cream not only tastes better than what you’d get at the store, but it’s also way more budget-friendly. Huzzah!
What is no churn ice cream?
No-churn ice cream is basically a super cool (pun intended) way to make ice cream without needing an ice cream maker. It’s my go-to shortcut to frozen deliciousness! Trust me, once you try this amazing hack, you’ll be hooked.
Instead of churning the mixture in a bulky machine, you whip up a magical combo of creamy ingredients like condensed milk and whipped cream. Then, you can put your own spin on things by adding all sorts of yummy bits like chocolate chips, crushed-up cookies, chopped-up candy, fruit crunch crumbles, fruit sauces (like our blueberry compote), fruit chutneys, or even edible cookie dough.
Pop your personalized concoction the freezer, give it some time to chill, and ta-da! You’ve got your very own velvety smooth, scoop-able goodness ready to devour. So, next time you’re craving ice cream but don’t have an ice cream maker (or the stomach to spend $8+ on a teensy weensy container), no-churn is the way to go!
Ingredients for blueberries ice cream
As promised, you only need a handful of ingredients to make this recipe for blueberry ice cream:
- Heavy Whipping Cream – For all that rich, unctuous goodness.
- Feel free to swap in slightly lighter whipping cream (30-36% milkfat), or use your favorite vegan whipping cream alternative.
- Sweetened Condensed Milk – With both sugar and milk in the mix, this pantry powerhouse means you don’t have to cook an ice cream base. Plus, it acts like an invert sugar and prevents ice crystals from forming too easily!
- Nowadays, there are multiple plant-based versions on the market. Feel free to use whichever you prefer!
- Vanilla Bean – For that rich, cozy flavor we all know and love.
- For a cheaper version, swap in 2 teaspoons of either vanilla extract, vanilla paste, or vanilla powder. You can also use 1 teaspoon of ground vanilla bean.
- Unsalted Butter – For giving your compote an extra boost of numminess.
- Alternatively, use salted butter if you like salty sweets! You can also use vegan butter or coconut oil.
- Fresh Blueberries – a.k.a. Summer’s candy.
- Feel free to swap in frozen blueberries if needed!
- Light Brown Sugar – For sweetening the compote with a touch of molasses-y, caramelly sweetness.
- Other varieties of brown sugar like dark brown sugar, muscovado, jaggery, or piloncillo can also be used.
- Cinnamon – I love the hint of warmth this gives the berries.
- Feel free to omit it, or swap in other warming spices like ginger or cardamom.
- Honey – For a slight touch of sweetness.
- You can also use agave nectar or maple syrup if you need.
- Graham Crackers – I used honey grahams, but cinnamon will also work!
- Or, swap in the crunchy bits of your choice.
If blueberries are on sale at the grocery store, pick up an extra pack and put them to good use in these delicious recipes: Fruit Butter with Blueberries, Ricotta Blueberry Toast, Extra Large Blueberry Muffins, and Blueberry Lemon Bars.
Recipe variations
Just because the Boy and I are obsessed with this particular blueberry ice cream recipe doesn’t mean it’s perfect for you and your fam. Here are a few ways you can customize it to your exact specifications:
- Dairy-Free or Vegan – To make the best blueberry ice cream a dairy-free delight, simply swap in vegan whipping cream, plant-based sweetened condensed milk, and vegan butter instead. To make it vegan, swap the honey for a vegan alternative like maple syrup, and ensure your grahams are also vegan-friendly.
- Gluten-Free – Use GF grahams, swap in your favorite GF cookie or cereal, or omit the crunchy swirl altogether.
- Use Different Berries – Try another purple berry! Blackberries, boysenberries, huckleberries, or bilberries are all equally delightful here. It’s basically an any-berries ice cream recipe, when you think about it. 🤔
- Swap Out Graham Crackers – The graham cracker swirl gives this homemade blueberry ice cream recipe a quasi-cheesecake vibe. Feel free to use other yummy crunchy things like crushed shortbread or gingersnaps, or your favorite cereal instead.
Expert tips for the best homemade blueberry ice cream
- Make sure your cream and canned milk are COLD. I also like to pop my mixing bowl and beaters in the fridge or freezer for a few minutes before I get started.
- The quickest way to cool your blueberry mixture (compote) is to pour it out onto a parchment-lined tray. (This gives the blueberries plenty of space to cool down.)
- Invest in freezer-safe storage for your homemade ice cream.
- Store your blueberry icecream in the coldest part of your freezer to prevent crystallization.
FAQs: frequently asked questions
How long does it take to make homemade ice cream?
While I can’t speak for all blueberry ice cream recipes, my speedy no-churn version takes just 15 minutes of active prep time. After that, I recommend giving it at least 4-5 hours to freeze for the perfect scoop-able consistency.
Why does homemade ice cream freeze so much harder than store-bought?
First off, store-bought ice cream often contains stabilizers and emulsifiers, like guar gum or carrageenan, which help prevent ice crystals from forming and keep the texture smooth. Secondly, professional churning equipment is much more powerful than homemade, meaning more air gets pumped in.
Finally, professionally made ice cream is usually kept in super cool environments the whole time, even when transferring from the churner to the freezing container. This means less melt happens, which means more air stays in the mix, which leads to softer ice cream.
On the other hand, homemade ice cream typically lacks these additives and is also made under less stable conditions with less powerful equipment. All this means the homemade stuff can freeze into a slightly harder consistency. But don’t worry, it’s still delicious! (Plus, don’t you prefer it when you can pronounce all the ingredients??)
All that said, homemade ice cream is just as (if not MORE) delectable than the store-bought stuff. Plus, you can always let your homemade ice cream soften at room temperature for a few minutes before scooping to make it easier to serve and give it that scoop-shop quality.
So, while your homemade blueberry ice cream might end up freezing a little harder than store-bought, the love and creativity you put into making it truly make up for it. And hey, a little extra effort in scooping is totally worth the delightful flavors and the satisfaction of saying, “I made this myself!”
What can I add to homemade ice cream so it doesn’t freeze solid?
AIR! By incorporating air into your ice cream mixture, either through traditional churning or whipping the cream to stiff peaks in the case of no-churn recipes, you can help keep it from freezing rock solid.
Here are a couple of other ingredients that can help:
Sweetened condensed milk not only adds yummy caramelized milk flavor but also helps maintain a softer texture. Its high sugar content helps lower the freezing point of the ice cream, preventing it from becoming overly hard.
Alcohol (think vodka, rum, or bourbon) can also help keep your ice cream softer. Alcohol has a lower freezing point than water, so it helps inhibit the formation of ice crystals, resulting in a smoother consistency. Plus, it can add a fun flavor twist!
Corn syrup adds extra sugar that helps lower the freezing point and keeps the texture more scoop-able. Alternatively, a drizzle of honey can have a similar effect.
Serving suggestions
Friends, you don’t need anything fancy to serve this frozen blueberries ice cream. Just you, a spoon, and whatever container you froze it in is MORE than sufficient for a moment of bliss. But, since I know you’re all overachievers (bless you!), here are a few ideas to get you started:
- Blend it up into a milkshake. Once frozen, add a few scoops of homemade blueberry ice cream to a blender with a splash of milk. Top with homemade whipped cream and some sprinkles for a 1950s soda shop experience at home! Or, get naughty and add some booze.
- Make a stellar sundae. Split open a banana, add a few scoops of ice cream, drizzle on caramel and chocolate sauce, add whipped cream, candy nuts, and jimmies, then top it all off with some cherries.
- Try a Jamba Juice-style smoothie. (In case you didn’t know, most of their smoothies have either frozen yogurt, which, for all intents and purposes is just ICE CREAM.) Toss a few scoops in a blender with extra frozen berries and a frozen banana, plus just enough milk or juice to get it to blend into a cyclone.
- Turn it into ice cream sandwiches. Sandwich a scoop between your favorite cookies (old fashioned oatmeal cookies or even this oatmeal muffins recipe seem perfect here, but that’s just me), then roll in sprinkles and freeze until solid.
- Or an ice cream pie. Pour the ice cream mixture into the prepared crust of your choosing (e.g. graham cracker, pretzel, or oreo). Freeze until solid, then decorate with rosettes of buttercream and extra fresh berries.
Storing leftover ice cream
- Transfer your no-churn blueberry ice cream to a freezer-safe container with a tight-fitting lid.
- Smooth the surface of the ice cream with a spatula or the back of a spoon.
- Place a sheet of plastic wrap or wax paper directly on the surface of the ice cream. Then, seal the container with the lid, making sure it’s airtight. (Once it’s frozen, you can also store the ice cream upside down in the container to help keep the air out.)
- Put the container in the coldest part of your freezer, towards the back. DO NOT STORE IT IN THE DOOR OF YOUR FREEZER. This is the warmest spot.
- Serve. When you’re ready to indulge, remove it from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly and make scooping easier. Alternatively, you can thaw it in the refrigerator for about 30 minutes.
NOTE: Try to avoid repeatedly taking the ice cream out of the freezer and returning it, as this can affect its texture and lead to ice crystal formation. Nobody wants that!
Since homemade ice cream doesn’t have the same preservatives and weird chemicals as store-bought ones, so it’s best to enjoy it within a month after freezing for the best taste and texture.
Get ready to go berry crazy for this no-churn blueberry ice cream! Whether you’re serving it up in a cone or a bowl, this fruity frozen delight will have you shouting, “I scream, YOU scream, WE ALL SCREAM FOR ICE CREAM!!!” So grab your scoop and let’s dive into a world of creamy blueberry bliss. Remember, when life gives you blueberries, make this no-churn magic! Until next time, stay scoop-er cool.
Cheyanne
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More ice cream recipes!
- Homemade Butter Pecan Ice Cream
- Strawberry Shortcake Sundaes
- Key Lime Pie Milkshake
- Strawberry Milkshake Cocktail
Homemade Blueberry Ice Cream (no-churn recipe!)
Equipment
- 1 Medium Saucepan (for the blueberry compote)
- 1 Stand Mixer with Whisk Attachment (to make no-churn ice cream)
- 1 Rubber Spatula (for folding ice cream)
- 1 Loaf Pan (for storing and freezing ice cream)
Ingredients
Blueberry Compote Sauce
- 2 TBS Unsalted Butter
- 2 Pints Fresh Blueberries – washed and dried
- 2 TBS Light Brown Sugar – packed
- 1 TBS Ground Cinnamon – packed (substitute: granulated white sugar)
- 1 tsp Honey
Vanilla Ice Cream
- 2 Cups Heavy Cream
- 14-ounce Can Sweetened Condensed Milk
- 2 tsp Pure Vanilla Extract (substitute: seeds from 1 whole vanilla bean)
- 1 Cup Graham Crackers – crushed
Instructions
- Make blueberry sauce: Melt the butter in a medium saucepan over medium-heat on the stove-top. Once the butter melts, add the blueberries, sugar, cinnamon, and honey. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Once the blueberry mixture is boiling, immediately reduce the heat to maintain a gentle simmer. Simmer the blueberry sauce, stirring occasionally, for 4-6 minutes, or until the blueberries are burst and the mixture resembles a chunky sauce. Remove the compote from the stovetop. Set aside and allow the blueberries to cool completely.
- Start Ice Cream – whip cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whip until the cream ALMOST reaches stiff peaks.
- Add milk and vanilla: Add the condensed milk and vanilla extract to the bowl with the whipped cream. Whip until the mixture forms stiff peaks, about 1 minute.
- Fold in crackers and blueberries: Add the crushed graham crackers and the cooled blueberry sauce to the vanilla ice cream and use a rubber spatula or fork to gently swirl and fold the ingredients together.(Note: Try to avoid aggressively stirring the ice cream.) (Tip: If you prefer a layered ice cream, skip this step, and simply do a few layers of everything in the pan, starting with the vanilla ice cream, followed by graham crackers and blueberries. Repeat!)
- Add to ice cream container or loaf pan: Use a rubber spatula to carefully transfer the blueberry ice cream to an ice cream storage container or loaf pan. Cover the ice cream with a large sheet of wax freezer paper, gently pressing to adhere the paper to the top of the dessert.
- Freeze: Place the container of ice cream in the freezer and freeze for at least 6 hours, or up to 2 weeks.
- Serve: For the creamiest, dreamiest ice cream, let the container thaw for 5-10 minutes on the counter before scooping and serving. Enjoy!
Notes
- Vanilla: For the best ice cream, use the seeds from a real vanilla bean! I typically use a Madagascar Bourbon Vanilla Bean if I have them on hand.
- Graham Crackers: Use whatever you love; I typically use honey flavored graham crackers. However, Teddy Grahams, Golden Oreos, and other flavorful cookie crackers can be used here! Or you can leave the crackers out all together. I will always recommend using what you have and what you love!
Nutrition
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Demeter | Beaming Baker
Chey, this sushi place must be seriously, out-of-this-world good if you love it that much! It’s so cool that the Chef sent out a special dessert for you! Okay, if you had a When Harry Met Sally moment, then that bread pudding must’ve been insane!
Love that you came up with this idea, spawned from culinary humpty dumpty and whatnot (lol) from that amazing blueberry dessert you had! And seriously, are you kidding me with your cake-like ice cream? Um, can I have like two gallons of this? Pretty please? With a blueberry on top? 😉 Oh, btw, I so cannot wait to see what else you come up with for this summer. I’m happily waiting, with a fork and spoon in hand. 😉 Hope you have an awesome week! xo
mira
Glad you shared this on fb today, can’t wait to try it! Pinned!
Kate @ Framed Cooks
THIS LOOKS SO AMAZING! And the no ice cream maker part? Yes, yes, a thousand times yes. Happy summer, my friend! xo
Kelley @ Chef Savvy
All I can say is WOW! This ice cream looks amazing! Blueberry and graham cracker in one! Love that this is no churn too!
Cheyanne Bany
Thank you so much, Kelley! That means SO much coming from you! I mean everything you create is WOW! Hope you are having a fabulous weekend! 😉 Cheers
annie@ciaochowbambina
There is nothing about this that I don’t love! You know I love blueberry ice cream, but man – cinnamon and graham cracker? Forget about it! Perfection, Cheyanne! 🙂
Cheyanne Bany
🙂 Thank you so much, Annie! Approval from you always makes my day! <3 Cheers, girlfriend!
Shelby @ Go Eat and Repeat
What a fun recipe! No churn is definitely the way to go- especially because I don’t have an ice cream maker! Yum!
Cheyanne Bany
Ice cream machines are over rated, Shelby! Just one more dang piece of kitchen equipment to clean! 🙂 Who has time for that nonsense when you can Non-Churn it?! Hope you are having a great weekend and Cheers, girlfriend!
Kevin | KevinIsCooking
Oh my you did it again and I’m still sipping my espresso here in the morning! Beautiful.
Love your humor and the “clustery pops of fantastically fresh, juicy, whole blueberry nom noms. And chunky bits of honey delicious graham cracker yummies. Essentially, this will knock the socks off of your ice cream loving self.” summed it up… delicious!
Cheyanne Bany
Hahahaha, Thank you, Kevin!! Glad we share the same sense of humor, because you are one of my favorite people 😉 Don’t want to have to go and disown you or anything! (I kid, I would NEVER) Hope you are having a beautiful weekend! Cheers, buddy!
Dannii @ Hungry Healthy Happy
I never would have thought to put blueberry and cinnamon together, and I certainly wouldn’t have thought to put them in ice cream, but that is genius. Oh, and who needs to churn it when no churn looks as good as this!
Cheyanne Bany
🙂 Thank you so much Dannii! You just brought a HUGE smile to my face! Hope you are having a great weekend! Cheers, girlie! <3
Mike@TheIronYou
Blueberry and cinnamon is such a winning combo and you added Graham crackers too. I mean, hello???? This is so amazing!
Cheyanne Bany
Ha! Thank you so much, Mike! Hope you are having a stellar weekend! Cheers! 😉
Arpita@ The Gastronomic Bong
The icecream flavour is FANTASTIC!! blueberry and cinnamon.. fab combo.. and I absolutely love no churn icecreams. simple and hassle free.. Definitely trying tic ice cream. 😀
Cheyanne Bany
Thank you so much, Arpita! Simple and hassle free is the way to be – especially when you just want to devour the decadence. #NoTimeToMessAround Cheers to a fantastic weekend! 🙂
Anu-My Ginger Garlic Kitchen
I love blueberry. I love cinnamon. I love ice-cream. You are killing me girl! I so want that adorable, delicious, gorgeous ice-cream right now! Can you send me a huge parcel! 🙂 This is STUNNER, Cheyanne! Have a lovely Weekend! 🙂
Cheyanne Bany
Thank you so much, Anu! I will totally send you some… but fair warning – it will probably be a liquidy MESS! I’m not sure your delivery men will like you after that! lol. Hope you and your cutie patutie are having a beautiful weekend! <3
Kelly – Life Made Sweeter
This ice cream looks amazing, Cheyanne! Ice cream is my weakness so I would totally choose this over anything with chocolate any day 🙂 Love that it’s no churn and all those gorgeous blueberries are just perfect for summer! #TheFatGirlInsideOfMe# could easily polish off this entire batch in one sitting!
Cheyanne Bany
LOL! Thank you, Kelly! Lets be #InnerFatGirls Together! 😉 Ice cream is my weakness too! Just so cold and creamy – who can deny themselves that? Hope you and your beautiful family are having a fabulous weekend! xo
Cathleen @ A Taste Of Madness
I thought people who were allergic to peanuts had it bad. But cocoa? Oh my goodness, I don’t think I could live!
At least you can have your dessert with this ice cream. And no churn? That sounds like a major win!
Cheyanne Bany
Hahahaha, Cathleen! I donno, people who are allergic to peanuts STILL do have it pretty bad, if you ask me! Thanks for the kind (and funny) comment! Cheers, girl! 😉
Sharon @ What The Fork Food Blog
YUM, I LOVE blueberry and cinnamon together!
Cheyanne Bany
I.Know.Right? I could eat blueberries and cinnamon for days! Cheers, Sharon! 🙂
Sara Lily
Oh wow!! I just made my first no churn ice cream and now I’m hooked!! The combination of graham crackers and blueberry is just so yummy – it’s like pie in ice cream form! Thanks
Cheyanne Bany
Thank you so much for the kind comment, Sara! No churn ice cream is the best, right! I’m so glad you love this ice cream recipe as much as we do! Cheers to a beautiful day!! 🙂
Thao @ In Good Flavor
Since I don’t own an ice cream maker, I love no churn recipes.This is a must try! It looks and sounds incredible! Pinning for future use! I hope you’ll get opportunities to visit Florida and your favorite restaurant.
Meg Ryan’s romantic comedies are on the top of my favorite movie list. That scene is hilariously unforgettable!
Cheyanne Bany
I love no churn recipes too, but mostly because sometimes I am too lazy to bust out the ice cream maker. And then have to clean it after. Ugh! Thank you for the pin AND the kind words! Meg Tyan Rom-Coms are terrific! Cheers and Happy almost Friday! <3
Ben Maclain | Havocinthekitchen
I’m still on my way, Chey! But wait. It might be too late already. I didn’t anticipate so many people. Hopefully they didn’t came over for this delicious ice cream. And I hope you’ve reserved a few (a few containers) for me. Because remember the words of Karlsson-on-the-Roof that a good friend should always hope for a friend coming anytime and thus should always have a cake. By the way, have you got a cake too? P.S. I bought today an ice cream scoop lovely color which would be nicely paired with this ice cream. Why was I saying that…?
Cheyanne Bany
Hahahah, there is still a smidge of the ice cream left in the freezer… BUT, have no fear Ben! I would totally make you your very own batch! AND I’ll make you cake. Because what are friends for? Since you bought a shiny new ice cream scoop, I am hoping you will be posting more frozen yummies on your site! Cheers, buddy! 🙂
Maya
I love this ice cream so much! Seriously, the blueberries with graham crackers and cinnamon is such an amazing combination. I would totally serve this in my ice cream shop if I had one! 🙂
Also, I love the When Harry Met Sally reference, and LOVE food that tastes so good you have a moment! YUM!
Cheyanne Bany
I’m so thrilled you enjoyed this ice cream recipe! And you saying you would carry this in an ice cream shop is a huge compliment – thank you!! And, yes food that tastes THAT good is the goal! 🙂 Cheers and warmest wishes for a wonderful day.
Rachelle @ Beer Girl Cooks
Girl, I’m about to retire my ice cream maker for this no churn blueberry ice cream! The Fat Girl Inside of Me is So Happy Right now – # i’mnotsurehowtodothethehashtagtwitterthing Perhaps I used more than 140 characters? 🙂 Anyhoo, I saw this ice cream on twitter this am and finally got to a computer to see the whole post and all the pics. Totally worth the wait! LOVE this! XO Cheers!
Cheyanne Bany
Lol, I have NO clue about hashtag rules either, girlie! Thank you for the supa’ sweet words! Cheers and xoxo! <3
Kathleen | HapaNomNom
“I’ll have what she’s having”.I can seriously quote the entire movie of ‘When Harry Met Sally’ – I’m totally obnoxious to watch the movie with 😉
Anyhoo, cinnamon and blueberry with graham cracker chunks sounds like my new favorite combo! This is one of those desserts I’d sit on the couch with (entire container, forget the bowl) and spoon away! #TheFatGirlinMeAlsoSaysHi 😉
Cheyanne Bany
Hahaha! SO glad you love to movie too! Now I KNOW for SURE we are soul sistahs! 😉 Thanks so much for always making me laugh and the kind words, girlfriend! #InnerFatGirlsUnite. xo
Alice @ Hip Foodie Mom
A ‘When Harry met Sally’ diner moment. oh my gawd, you crack me up girl!!! and this ice cream!!! wow! LOVE this flavor combo!
Cheyanne Bany
I love that movie, Alice! And I my husband WAS kicking me under the table telling me to STOP making those noises! lol… I couldn’t help myself. When something is good, its GOOOOOD. ya know? 😉 Thanks for the kind words, Alice! Cheers! <3
Cyndi – My Kitchen Craze
A cocoa allergy? Ugh that sucks. I’m sorry. But who needs cocoa when they have this delicious and amazing no churn ice cream. Love the berries and love that you used condensed milk too. I need to make this asap!
Cheyanne Bany
Ha, TRUE, Cyndi! Take that Chocolate! 😉 Thank you so much for the kind comment!! Cheers, Girl!
Sam @ SugarSpunRun
I love that this is a no-churn recipe (especially considering I don’t have an ice cream maker…) That restaurant you described sounds incredible, and how awesome they sent you out a special dessert! Drooling over this ice cream!!
Cheyanne Bany
Thank you, Sam! Even though I have an Ice Cream maker, sometimes I don’t want to bust it out. Ya know? Just give me all the things simple and delicious in life! 🙂 Shari is awesome… its one of the only things I miss about Florida. Aside from my family, of course! Hope you are having a terrific day, Girlfriend! Cheers! <3
Beeta @ Mon Petit Four
Cheyanne….Cheyanne!!!! First of all, I seriously want some sushi now…not fair. Secondly, this ice cream….THIS!! I need this in my life. Look at that delicious blueberry compote buried in piles of luscious cream. Why, yes, I will devour you in 2.5 seconds Miss I’m-a-dangerously-easy-to-make-no-churn-necessary ice cream. I just LOVE this combination of ingredients. Seriously…it’s summer lovin’ in a cone. You are so crazy good in the kitchen…just STOP…jk, don’t stop. ever. Just move next door plz. When you hopefully get tired of NC one day, please move to CA. Thanks! 😀
Cheyanne Bany
Beeta, I ALWAYS want Sushi… it’s my greatest weakness in life. Sushi. All the time. Gets expensive!! I always LOVE your comments, make me smile and giggle! One day I will HAVE to come to CA and visit you! Besides, I’d love to attend one of your classes!! I bet you are the best lil’ culinary instructor EVER! 🙂 xoxo Cheers, my sweets!
Mir
Cocoa allergy? COCOA ALLERGY?! Do you still have it? Do I need to break out the mourning garb? Cheyanne, what gives? I’m a little horrified. And the whole not really craving dessert thing? Man, if only I had that problem.
This does look incredible, though, which is making my scared, traumatized self feel a little better. You can make some ice cream, girl!
Cheyanne Bany
Hahahaha! OMG, I am SO used to that reaction. Shock and Awe. You should go ahead and break out the mourning garb, Mir, because my allergy isn’t going anywhere! And it’s actually a BAD allergy- like throat closing, Epi pen needed, type of allergy. 🙁 This is why I have been TOTALLY digging ALL your peanut butter recipes recently! Yay to those! 🙂 And you most definitely DESERVE to stuff your face with ALLLL the things delicious, I mean you DID save your husbands life recently! AND you are recovering from tube trauma! This equals lots and LOTS of ice cream! Cheers, Girl. Stay on land (lol) and feel better soon! <3
CakeSpy
Awesome flavor combo, and I love the churn-free aspect. 🙂
Cheyanne Bany
Thank you, girlie! Cheers to a fantastic day! 😉
Jess @ whatjessicabakednext
Love no-churn ice cream recipes! This looks delicious! Love the cinnamon, beautiful spiced flavour! Looks delicious, Cheyanne!
Cheyanne Bany
Thank you so much, Jess! Your recipes are always beautiful and delicious, so that means A LOT! Cheers, girl! 🙂
Gayle @ Pumpkin ‘N Spice
This ice cream is absolutely gorgeous, Cheyanne! No-churn recipes are my favorite! I just got done making a fall one so I need to try this version next! I love the blueberries in here. How gorgeous is this, not to mention delicious? Love it! PInned!
Cheyanne Bany
Thank you so much for the sweet comment AND the pin, Gayle!! <3 You made a Fall No Churn Ice Cream?? OMG, I hope you plan on posting that!! I always LOVE your recipes- so I can only imagine what that deliciousness looks like!! Cheers, my dear! 🙂
karrie @ Tasty Ever After
I could eat ice cream every day of my entire life! Especially this ice cream because it’s healthy with the fresh blueberries! Yay! Hope you found a sushi restaurant in NC to replace your beloved Shari Sushi Lounge 🙂
Cheyanne Bany
HA! I LOVE your logic, Karrie! SUPER healthy! Recipe is only one serving 😉 As far as sushi here, there is a pretty good place… but NOTHING compares to my beloved Shari! #Loyal4Life Cheers, #BlogBestie xo
Ashley | Spoonful of Flavor
I am obsessed with berries and can never turn down a scoop of ice cream. I love that you used sweetened condensed milk in this recipe too. I wish I had a double scoop of this ice cream for dessert 🙂
Cheyanne Bany
Thank you, Ashley! I can’t turn down a scoop of ice cream either, unless it’s chocolate. Then I have to… but other than that- Give me ALL the ice cream!! Cheers, my sweets!
Katalina @ Peas and Peonies
I wasn’t a huge dessert person until after I gave birth and now I am like GIVE ME ALL THE CAKE lol but I always loved ice cream, when someone is asking me to choose a food that I can eat for the rest of my life, its a no brainer question for me, the answer is a quick and enthusiastic: ICE CREAM! I love the flavors into this one, I am all about the blueberries this summer, and I still have to make my no churn ice cream, got all the ingredients I need yesterday.
Cheyanne Bany
Hahahaha, Katalina! I have always loved ice cream too, it’s like the ONE sweet I can’t live without! Since you have all the ingredients for no churn ice cream, you TOTALLY have to get on it! So easy and SUPER Yummy, regardless of the flavor! Cheers, girlfriend!
Naomi
I’m loving this summery treat in all its blueberry glory!
Cheyanne Bany
Thank you, Naomi!! 🙂 Hope you all are having a beautiful day! Cheers, girl!
Matt
This is an ice cream I can get behind-great flavor!
Cheyanne Bany
Thanks, Matt! Your family is like the frozen treats dream team, so that is a huge compliment! 😉 Cheers, buddy!
Gaila
Girl! I have never been to Shari’s but sounds amazing! As for your finger licking ice cream recipe and pics need I say more, simply gorgeous, hugs
Cheyanne Bany
Thanks, G! Shari rocks the house, FOR SURE!! If you are ever in Orlando, I suggest you check it out! Thanks for the kind words, as always! Cheers and HUGS! xo
Mary Ann
Oh this is definitely on my bucket list Cheyanne! LOVE the flavors! Anything with blueberries shoots right to the top of my list and cinnamon and graham crackers too…OH YEAH!!
Cheyanne Bany
Thank you, Mary Ann! I hope your summer bucket list isn’t as long as mine… because Oh.My.Gawd.. I am going to have to eat every minute of every day for the rest of summer to squeeze everything in. But, obviously I won’t be squeezing into my clothes, because they aren’t going to fit when I’m through with my list! lol Cheers, pretty lady! Hope you are having a fabulous day! <3
Allie | Baking a Moment
What a fabulous combination of flavors! This ice cream looks incredible, Cheyanne!
Cheyanne Bany
Thank you, Allie! Cheers, buttercup! <3
Jocelyn (Grandbaby cakes)
I seriously adore this flavor! This looks fantastic!
Cheyanne Bany
Thank you, Jocelyn! Cheers, girlfriend! 😉
Taylor @ Food Faith Fitness
YOU HAVE A COCOA ALLERGY?! That is a TRAVESTY!
But, this ice cream? TOTALLY makes up for that. I mean creamy, dreamy goodness mixed with pops of bursty berries and cinnamon spice crunchy grahams? HEAVEN IN MY FACE. Pinned!
Cheyanne Bany
I KNOW, right Tay?! I’ve been allergic most of my life, so I can’t really remember what chocolate tastes like… so at least I don’t really know what i’m missing? I’m glad I have your approval on this Ice Cream though! Because a life without the of the FFF seal of approval? Pssh. That’s NO life at all! 😉 Thanks for the pin, girlie! Cheers! xo