Blueberry and brown sugar no-churn ice cream

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Cool off with a bowl of easy, no churn ice cream with condensed milk made from sustainable dairy this summer.

Dairy Farmers of America’s Nerd Herd, a team of dairy farmers, engineers, scientists and more, is working to cut greenhouse gas emissions through sustainable dairy farming practices. So, the more ice cream you make using dairy products from your local DFA-owned brands, the more you’re helping the planet!

While making homemade ice cream can sound intimidating, don’t fear! Because this no churn ice cream recipe utilizes sweetened condensed milk, it all comes together in an easy 30 minutes of active time.

What makes this homemade ice cream so satisfying:

Creamy, thanks to heavy whipping cream
Since this homemade ice cream recipe doesn’t require churning, the ice cream gets its thick and creamy consistency from freshly whipped heavy whipping cream. If you want even more hands-off time, use a stand mixer rather than a hand mixer to whip it up.

Prevents food waste
When you need to use up the last of a carton of berries in the fridge, how much sweeter can you get than making ice cream? This recipe only calls for 1 cup of fresh blueberries, making it ideal for polishing off the last of your berries. You can also get creative to prevent food waste by adding toppings to your ice cream from what’s left in your pantry — crush up leftover cookies, the last of a bag of nuts or add the crumbles of granola in the bottom of the box to your bowl of ice cream.

Reduces packaging waste
When you make your own homemade ice cream, you’re eliminating the packaging waste of throwing away a tub or carton.

Uses real, sustainably made dairy
Featuring sweetened condensed milk and heavy whipping cream, this no churn ice cream is uber creamy and delicious because it’s made with real dairy produced sustainably on family dairy farms.

When you’re enjoying this no churn ice cream this summer with your family and friends, you can feel good about supporting local dairy farmers and the unmatched nutritional value of real, sustainable dairy, which includes essential vitamins and nutrients.

Learn more about DFA’s efforts on sustainable dairy from our Nerd Herd, and find our local brands in your grocery store’s dairy aisle.

Blueberry and Brown Sugar No Churn Ice Cream With Sustainably Made Dairy

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Blueberry and brown sugar no-churn ice cream

What makes this homemade ice cream so satisfying:

View recipe

Blueberry and Brown Sugar No Churn Ice Cream

Start to finish: Active: 30 minutes | Inactive: 5 hours
Impresses: 4

Ingredients
1 14-ounce can sweetened condensed milk
¼ cup brown sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
2 cups heavy whipping cream
1 cup fresh blueberries

Method
Whisk together condensed milk (look for one of our DFA-owned brands in your store’s dairy case to support sustainable dairy), brown sugar (or a brown sugar substitute like coconut sugar or white sugar and a small amount of maple syrup), vanilla extract and salt in a large bowl and set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.

Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then, fold the lightened mixture into the whipped cream until well-blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, about 2 hours.

In a small bowl, slightly smash blueberries with a fork. Gently fold blueberries into cream mixture. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

When ready to serve, let ice cream sit at room temperature for 5–10 minutes before scooping.

Serve your no churn ice cream in a bowl or on a waffle cone.