Blueberry Ice cream – No-machine and Eggless

Ingredients

1. Blueberries – 1.5 – 2 cups

Sugar – 1 tbsp or to taste

Lemon juice – 1.5 tsp

2. Heavy whipping cream – 2 cups

Sweetened condensed milk – 1 tin or 3/4th of a tin if the blueberries are very sweet

Vanilla extract – 1 tsp

Method

1. Grind blueberries in the large jar of a mixie / food processor to a fine mixture.

2. Transfer it to a saucepan along with 1 tbsp sugar and 1.5 tsp lemon juice. Mix well and bring to a boil. Bring down the heat to low and cook for 6 – 8 minutes until excess moisture evaporates and it is slightly thickened. Switch off.  Set aside to cool completely.

3. Place the heavy whipping cream, condensed milk and vanilla extract in a large bowl and using a hand mixer, whip until medium peaks form. Add cooled blueberry mixture and mix gently using the hand mixer for 10 – 15 seconds. Transfer to a freezer safe bowl and freeze for at least 8 hours or until set. Enjoy!