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“description”:”Creamy homemade blueberry ice cream made without eggs using simple pantry staples for a smooth, scoopable frozen dessert everyone will love.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”No Bake”,”keywords”:”blueberry ice cream, no bake ice cream, eggless ice cream, homemade ice cream, gluten free ice cream”}
Blueberry Ice cream
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A luscious, eggless, no-bake Blueberry Ice Cream that is creamy, fruity, and made with simple real-food ingredients you can feel great about.
Why You’ll Love This Recipe
There is nothing quite like a creamy, dreamy bowl of homemade Blueberry Ice Cream on a warm day, and this recipe from Bake With Neetu makes it so easy you will wonder why you ever bought it from a store. Bursting with the natural sweetness of blueberries and made without eggs, this no-bake frozen dessert is pure joy in every single scoop.
Blueberries are packed with antioxidants and vitamins that support brain health and immunity, making this treat as nourishing as it is delicious. With no refined sugar and a wholesome base of real milk and cream, you can feel genuinely good about every creamy spoonful you enjoy.
- ✅ It is completely eggless and gluten-free, making it a dessert the whole family can enjoy without worry.
- ✅ Made with real blueberries for natural flavour, vibrant colour, and a boost of antioxidants in every bite.
- ✅ No refined sugar means you are treating yourself to sweetness that is kinder to your body and blood sugar levels.
- ✅ With no special equipment or baking required, this is the easiest homemade ice cream you will ever make.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Base
- • 1 cup milk — full fat for creaminess
- • 1/2 cup milk — mixed with dry ingredients
- • 1/2 cup cream — adds richness
- • 2 tbsp milk powder — boosts protein and body
Stabilisers and Sweetener
- • 1/4 cup sugar — adjust to taste
- • 1/8 tsp CMC — prevents ice crystals
- • 3/4 tbsp GMS — emulsifies for smooth texture
- • 1 tbsp cornflour — thickens the base
Substitutions
| Ingredient | Swap |
|---|---|
| sugar | coconut sugar for refined sugar free version |
| cream | thick coconut cream for dairy free |
| CMC | extra cornflour 1 tsp if CMC unavailable |
How to Make It — Step by Step
Mix Dry into Milk
Whisk cornflour, milk powder, CMC, and GMS into the 1/2 cup cold milk until fully dissolved and no lumps remain.
Cook the Base
Heat 1 cup milk with sugar in a saucepan. Pour in the cold milk mixture and stir on medium heat until the base thickens. Let it cool completely.
Add Cream and Flavour
Once cool, stir in the cream. Add blueberry puree or any flavour of your choice and mix well.
First Freeze
Pour into a freezer safe container and freeze for 3 to 4 hours until it is half frozen around the edges.
Churn and Set
Scoop the half frozen mixture into a blender and blend until smooth and creamy. Return to the container and freeze for 6 hours or overnight before serving.
Tips for the Best Result
Mix the CMC with a small amount of cold milk and let it sit for 10 minutes before adding to the mixture. This prevents lumps and ensures a smoother, creamier ice cream texture.
Make sure your base mixture is completely cold before pouring it into the freezer container. A warm base leads to large ice crystals and a grainy texture instead of a silky smooth scoop.
After the mixture is semi-frozen (about 2 to 3 hours), take it out and whip it vigorously with a hand mixer or blender. This breaks down ice crystals and gives you that soft, scoopable consistency.
How to Store
Frequently Asked Questions
Yes, frozen blueberries work perfectly well. Thaw them slightly and blend before adding to the mixture for a smooth, even colour and flavour.
CMC (Carboxymethyl Cellulose) is a food-grade stabiliser that prevents ice crystals and keeps the ice cream smooth. You can skip it, but the texture may become icier.
You can, but the ice cream will be less creamy and more icy. Full-fat cream is what gives that rich, scoopable texture.
Let it sit at room temperature for 5 to 7 minutes before scooping. You can also add a little extra GMS next time to keep it softer straight from the freezer.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup milk
- → 1/4 cup sugar
- → 1/2 cup cream
- → 1/2 cup milk
- → 2 tbsp milk powder
- → 1/8 tsp CMC
- → 3/4 tbsp Gms
- → 1 tbsp cornflour
- → You also add any flavour if you want
Instructions
- 1. Whisk cornflour, milk powder, CMC, and GMS into the 1/2 cup cold milk until fully dissolved and no lumps remain.
- 2. Heat 1 cup milk with sugar in a saucepan. Pour in the cold milk mixture and stir on medium heat until the base thickens. Let it cool completely.
- 3. Once cool, stir in the cream. Add blueberry puree or any flavour of your choice and mix well.
- 4. Pour into a freezer safe container and freeze for 3 to 4 hours until it is half frozen around the edges.
- 5. Scoop the half frozen mixture into a blender and blend until smooth and creamy. Return to the container and freeze for 6 hours or overnight before serving.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this blueberry ice cream a try and let it become your go-to summer treat at home. Tag @bakewithneetu on Instagram so Neetu can see your beautiful frozen creations!
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