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!
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!
Recipe Yield: 1 1/2 QuartsNutritional information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.