Red White and Blueberry No-Churn Ice Cream

by Alli

I’m crazy about patriotic holidays and Red White and Blueberry No-Churn Ice Cream! Whether we’re remembering our nation’s birthday or honoring the men and women who are serving and/or have given their lives for our freedom, I’m a true patriot.

A few days ago, I was wondering what dessert to serve at our upcoming Memorial Day gathering. Since I’m on a no-churn ice cream kick, I decided to make Red White and Blueberry No-Churn Ice Cream.

Red White and Blueberry No-Churn Ice Cream

Whenever I’m creating a new recipe, I have my family try it and tell me their honest opinion. I got rave reviews on this one.

Helpful Shortcut Hint: The blueberry sauce is amazing and honestly, you can save time by buying premium vanilla ice cream, make the homemade blueberry sauce, serve it in pretty red bowls and call it a patriotic day.

However, I wanted red to be represented in the ice cream, so I added diced strawberries to the base. The blueberry sauce is layered in the middle of the ice cream before freezing.

Red White and Blueberry No-Churn Ice Cream

Blueberry Sauce

Combine berries and sugar in a saucepan over medium heat and stir occasionally until berries start to release juices.

Blueberry Sauce - Red White and Blueberry No-Churn Ice Cream

Mix the cornstarch with cold water and lemon juice. Stir until smooth. Add to the berry/sugar mixture and stir well. Bring to a boil. Stir occasionally. Reduce heat and simmer for about 3 minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Let cool.

No-Churn Vanilla Ice Cream

Beat 2 cups whipping cream until stiff peaks form, about 2 minutes. Fold in 1 can of sweetened condensed milk, 1 teaspoon vanilla extract and diced strawberries.

Red White and Blueberry No Churn Ice Cream - Ready to Serve

Red White and Blueberry No Churn Ice Cream

Red White and Blueberry No-Churn Ice Cream

Ingredients

Blueberry Sauce

  • ¾ pound blueberries
  • ¼ cup sugar
  • 1½ teaspoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • 10 strawberries, diced

Instructions

Blueberry Sauce

  1. Combine blueberries and sugar in a saucepan over medium heat until berries start to release juices.
  2. Mix cornstarch with cold water and lemon juice until smooth. Add to blueberry/sugar mixture. Stir well.
  3. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 3 minutes, stirring occasionally.
  4. Remove from heat and stir in vanilla extract.
  5. Let cool.

Ice Cream

  1. Whip cream until stiff peaks form, about 2 minutes.
  2. Fold sweetened condensed milk and vanilla into the whipped cream. Fold in strawberries.
  3. Spoon 1/2 of the ice cream mixture into a metal loaf pan. Spread blueberry sauce over ice cream. Top with remaining ice cream. Freeze until firm.
  4. Remove from freezer and let soften for 15 minutes before serving.

Did you make this recipe?

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In a metal loaf pan, add a layer of vanilla ice cream base, strawberry sauce, vanilla ice cream base, blueberry sauce and top with another layer of vanilla ice cream base. Freeze five hours or overnight. Remove from freezer and let soften for 15 minutes before serving.

Delicious Red White and Blueberry No-Churn Ice Cream

How do you celebrate patriotic holidays?

 

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