This No-Churn Blueberry Protein Ice Cream [with Gingersnap] will have the entire family going back for seconds! Made without an ice cream machine, this ice cream boasts of it's creamy nutty and blueberry flavors + perfectly spice gingersnap cookie bits; which creates a soft, sweet, and scoop-able treat that everyone will love! Plus, it's incredibly simple and easy to make and has an extra kick-----good source of protein for added benefits! Completely no-churn, just a handful of ingredients, a blender, and a little bit of time. Kids and adults alike will love this rich + creamy homemade ice cream recipe! Dairy-free + vegan options.
Seriously, when it comes to ice cream, I get so excited about it, especially when I get a chance to make my own at home. Homemade ice cream is so simple and fun for the entire family and it's what I often do with my family for a nice sweet treat at the end of the day. This No-Churn Blueberry Protein Ice Cream with Gingersnap Cookies recipe is definitely one for the books and I can see it being a true staple in your house going forward. Plus, it's a high protein dessert which is a win in my opinion! And this Skillet Blueberry Cobbler with Cinnamon Biscuits is a great twist on your love for blueberries too!
Despite the fact that summer will soon come to an end, I'm a big believer that you always need something creamy and cool to indulge in (besides this Best Strawberry Shortcake Ice Cream, No-Churn Chocolate Oreo Ice Cream, or No-Churn Vanilla Ice Cream with Rainbow Sprinkles), and this protein ice cream is sure to satisfy those moments. Granted, most protein ice cream options utilize the option of using protein powders (which this has the same option), however, I love enjoying certain benefits from natural ingredients, which is why I chose to use almond butter. But if you're not a fan of almond butter, I mention other great protein based ingredients further below. Be sure to check out my 10 Delicious No-Churn Ice Cream Flavors Worth Trying for the entire family!
But when it comes to this ice cream recipe in particular, the type that requires minimal effort + simple ingredients & no fancy ice cream maker----it's a huge hit with the family and is perfect for a sweet cool-down treat over summer or ideal for a cozy winter movie night. Basically, it's perfect ALL YEAR round and can be adapted to be dairy-free!
You may have thought that the only way to enjoy homemade ice cream is to purchase an ice cream maker. That is totally false! You can create excellent texture without an ice cream maker if you follow some of my basic principles for no-churn ice cream---especially this blueberry protein version. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!
If you take sweetened cream, flavor it, and freeze it, you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.
Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoop-able ice cream once it has hardened in the freezer. However, for an even easier method----you can blend everything in a blender for the right amount of whipping.
Here is a simple list of ingredients to make this No-Churn Blueberry Protein Ice Cream with Gingersnap:
First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.
Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.
That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, in this recipe, I love using Edward's & Son's Let's Do Organic's dairy-free coconut version for vegan-friendly options.
TO MAKE THE ICE CREAM:
ASSEMBLE + FREEZE:
If you're choosing to use an ingredient other than almond butter based on preference or availability, the following options are a great source of protein to add to this ice cream instead:
I like using frozen blueberries for baking or cooking projects because they are super convenient (unless in season). The flavor is more concentrated, plus they’re more affordable.
However, in this ice cream, I chose to use fresh blueberries since they were in season and I'd be making a compote/sauce. Rest assured, you can totally use frozen blueberries for this recipe if that's what you have handy!
To switch things up a bit and make a purée or jam sauce for your strawberry topping instead, you'll need just four ingredients:
Make the sauce by first combining all of the ingredients in a saucepan on the stove. Then simmer the berries until they break down, about 5 to 6 minutes. At this point, the sauce should have thickened up beautifully. Finally, remove from heat and let it cool COMPLETELY.
Although homemade Blueberry Protein Ice Cream is absolutely amazing on its own, here are some ideas to elevate it to the next level:
Scoop into bowls or cones: Serve the blueberry protein ice cream in bowls or cones for pure ice cream joy.
Make ice cream sandwiches: Get playful by sandwiching protein ice cream between vanilla wafers or sugar cookies for twice the amount of buttery goodness!
Build epic sundaes: Create towering sundaes with multiple scoops of this blueberry protein ice cream, toppings, and crushed gingersnap cookies.
Blend milkshake magic: Whip up creamy milkshakes by blending the ice cream with your favorite milk like this Homemade Creamy Cashew Milk or Almond Milk, then top with whipped cream and cookie crumbs and fresh blueberries or a drizzle of blueberry sauce.
Ice Cream Pie: Press a cookie crust into a pie dish, fill it with the blueberry protein ice cream mix, and freeze until firm. YUM!
Pair with deliciously soft, warm donuts or biscuits: Serve this ice cream with freshly baked or fried donuts like these Homemade Glazed Donuts or Flaky Honey Buttermilk Biscuits for a heavenly combination!
When kept in an air-tight container, ice cream lasts for about 2 weeks.
Yes and No! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool whip, however, the texture won't be as solid and "ice cream" like as this one. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.
To make this ice cream entirely dairy-free, simply substitute the heavy cream for full-fat coconut cream or milk (refrigerated overnight), the condensed milk for dairy-free sweetened condensed milk, and ensure that the cookies are dairy-free/vegan. Also, ensure that the blueberry preserves/jam is vegan-friendly.
Of course! You can sub with cake pieces, biscuit pieces, sugar cone pieces, shortbread cookies, vanilla wafers, or even Graham crackers [the cinnamon version].
The freezing time can vary depending on your freezer temperature and the depth of the ice cream in the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.
Of course! If you're short on time or just don't want to make your own blueberry sauce/filling from scratch, you can definitely purchase an organic can of blueberry pie filling as a substitute. It has the right consistency which creates a velvety texture to this ice cream.
If you choose to use protein powder, I highly recommend using the correct type to avoid a grainy or "off" texture. The best choices are brown rice, casein, and pea protein. Also, keep in mind of the brand differences in terms of levels of sweetness and thickness + quality.
Not at all! For this ice cream recipe, you'll just need a blender or an electric stand mixer for a standard method like in my No-Churn Vanilla Ice Cream with Rainbow Sprinkles.
The best way to ensure the perfect creamy, thick texture as traditional ice cream is to use high-fat ingredients like sweetener condensed milk, heavy cream, or add additional ingredients like a frozen banana, raw cashews, or additional nut butter.
If you tried this No-Churn Blueberry Protein Ice Cream [with Gingersnap] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.