About this recipe:This is a no-churn, eggless ice cream that can be made in no time using a mixer. The first time I made it I was overwhelmed by how easy it was. The ice cream is rich, creamy and outrageously good! Yet so simple to do. The great thing about it, you can experiment with the flavours. Blueberries are in full bloom at the moment, they are sweet no doubt they were the chosen ones for my ice cream.
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Method Prep:30min › Extra time:8hr freezing › Ready in:8hr30min
Place half of the blueberries in a blender, puree to a smooth paste, keeping aside the other half to be used later.
In a bowl add the evaporated milk, cream and sugar. Using a hand mixer, blend till well combined. Taste and add more sugar if needed.
Add the pureed berries, yoghurt and mix well.
Pour the blueberry ice cream mixture into a freezer safe bowl. Cover and freeze for 1 to 2 hours till the edges begin to freeze.
After 2 hours take the ice cream out, put it back into the mixing bowl and whisk till creamy, then return to the freezer bowl. Now add the rest of the blueberries and fold into the mixture.
You can repeat the above steps, but I found this is not necessary. I did this only once and left the ice cream to freeze overnight
To serve let the ice cream stand at room temperature for 3to 4 minutes before scooping and serving.
Serve with fresh berries or a squeeze of toffee sauce on top.
Condensed milk is a magic ingredient when making no-churn ice cream, but as you noticed I used evaporated milk instead and trust me it's just as creamy with less sugar. However you can use condensed milk instead; just omit or lessen the amount of caster sugar if you do.