No-Churn Blueberry Protein Ice Cream [with Gingersnap]

Scoops of ice cream in a round pan with a scoop and blueberries.

5 from 2 votes

No-Churn Blueberry Protein Ice Cream [with Gingersnap]

Enjoy a few scoops of this No-Churn Blueberry Protein Ice Cream [with Gingersnap] that combines rich and velvety textures with the perfect amount of bite from the blueberries and gingersnap cookies---all while adding a good source of protein to your indulge. The perfect summer treat for the entire family!

Prep Time15

Freeze Time:6

Total Time6 15

Course: Dessert

Keyword: blueberries, blueberry, dairy-free, dessert, easy, homemade, ice cream, kid-friendly, no-churn, protein, summer, vegan, vegetarian

Servings: servings

Calories: 290kcal

Author: Shanika

Ingredients

BLUEBERRY SAUCE/COMPOTE:

2 cups organic blueberries, fresh or frozen
¼ cup organic cane sugar
½ lemon, freshly-squeezed
3 Tbsps organic blueberry jam/preserves
½ teaspoon ground cinnamon

ICE CREAM:

2 cups organic heavy cream, VERY COLD
1 (14 oz.) can sweetened condensed milk
2 tsps vanilla extract
Pinch of sea salt
2 cups organic gingersnap cookies, roughly crushed
1 cup Almond butter (See Notes!)

US Customary - Metric

Instructions

TO MAKE THE BLUEBERRY SAUCE:

In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once blueberries begin to soften, continue stirring until mixture begins to thickened a bit, about 5-6 minutes. Remove from heat and let cool completely.

TO MAKE THE ICE CREAM:

In a high-powered blender, add the heavy cream, sweetened condensed milk, almond butter, vanilla, and salt, blending everything together until smooth, about 2-3 minutes.

ASSEMBLE + FREEZE:

Immediately pour the ice cream "batter" into a 9x5 loaf pan (or small metal bowl or round cake pan), followed by ¾ of the COOLED blueberry sauce, slightly stirring everything around (best with a spatula or spoon) to create a "swirl" look. Next, add the crushed gingersnap cookies and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining ¼ of the blueberry sauce and more crushed cookies.
Tightly wrap the top of pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping and adding it your fave bowl(s) or cone(s).
Bon Appetit!

Notes

STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
DAIRY-FREE OPTION: To make this ice cream dairy-free, simply substitute the heavy cream for full-fat coconut milk/cream (chilled overnight), the sweetened condensed milk with dairy-free sweetened condensed coconut milk (Edwards & Sons has a great option), and ensure that the cookies are dairy-free friendly.
PROTEIN: For this ice cream, I chose to add natural protein like Almond butter to the batter, however, feel free to sub with protein powder, peanut butter, etc.

Nutrition