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5 from 21 votes

Homemade Lemon Blueberry Ice Cream

A sweet treat for a warm day.
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Prep Time6 hours 10 minutes
10 minutes
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 388kcal
Author: Corinne Schmitt

Ingredients

  • 1 14- oz. can sweetened condensed milk
  • 2 cups cold heavy cream
  • ½ to 1 teaspoon lemon extract to taste
  • 1 cup frozen or fresh blueberries
  • ½ lemon sliced (to garnish)

Instructions

  • With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and lemon extract and fold in until smooth.
  • Next, pour half the ice cream into a freezer safe container. Top with half of the blueberries. Repeat with another layer and top with the remaining blueberries and slices of lemon.
  • Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 90mg | Potassium: 265mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1027IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 1mg