February Recipes

No-Churn Lemon-Blueberry Ice Cream

No Churn Lemon Blueberry Ice Cream
Hands On:
15 minutes
Total Time:
375 minutes
Serves:
10

Ingredients

  • 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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Preparation

1
Beat cream in a large mixing bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).
2
Beat pie filling, sweetened condensed milk, lemon juice, and lemon zest in another large bowl with electric mixer on high speed until well combined.
3
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.
4
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
Calories:260
% 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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