February Recipes

No-Churn Lemon-Blueberry Ice Cream

No Churn Lemon Blueberry Ice Cream
Hands On:
15 minutes
Total Time:
375 minutes


  • 2 cups Hy-Vee heavy whipping cream
  • 1 (21-oz.) can Hy-Vee blueberry pie filling or topping
  • 1 (14-oz.) can Hy-Vee sweetened condensed milk
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Food coloring, optional
  • Nonpareils sprinkles, for garnish
  • Candies, for garnish
  • Waffle cones, for serving; optional
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Beat cream in a large mixing bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).
Beat pie filling, sweetened condensed milk, lemon juice, and lemon zest in another large bowl with electric mixer on high speed until well combined.
Fold whipped cream into blueberry mixture until combined. Add food coloring, if desired. Spread mixture evenly in 2-quart freezer-safe container or 9×5-inch loaf pan. Cover and freeze for 6 hours or overnight until firm.
To serve, let stand at room temperature 15 minutes. Scoop ice cream into cones. Garnish with nonpareils and/or candies, if desired.

Nutrition Facts

Serves: 10
Amount Per Serving
% Daily Value*
Total Fat: 17g 22%
Saturated Fat: 11g
Trans Fat: .5g
Cholesterol: 55mg 18%
Sodium: 25mg 1%
Total Carbohydrate: 25g 9%
Dietary Fiber: 1g 4%
Sugars: 17g 34%
Protein: 2g 4%

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