Thyme and lemon are two of my favorite flavors, so I combined them into a refreshing ice cream. This no-churn Blueberry, Lemon and Thyme ice cream is light, fruity, subtly floral and absolutely delicious.
Blueberry and lemon is a classic pairing I can’t get enough of. Their bright, complementary flavors work beautifully in baked goods and frozen treats alike. For a quick Mid-Week Cheater Recipe, I’m sharing this homemade, no-churn ice cream that uses simple ingredients and a stand mixer instead of an ice cream machine.
This recipe requires no ice cream maker—just a stand mixer with a whisk attachment to whip everything to stiff peaks, then fold in the fruit compote, lemon zest and fresh thyme.
The first times I made no-churn ice cream (plain vanilla and a Thin Mint variation), the texture was very similar to store-bought ice cream: creamy and satisfying. With this blueberry-lemon-thyme version, the finished texture is a bit lighter—more like frozen yogurt—likely due to the fruit compote and citrus zest. It’s still wonderfully flavorful and well worth trying.
There’s so much flexibility with no-churn recipes: once you master the technique, you can experiment with countless fruit, herb and mix-in combinations.
If you’re new to no-churn ice cream, start with a simple homemade vanilla to get comfortable with whipping to stiff peaks, then try this Blueberry, Lemon and Thyme version. If you do make it, I’d love to hear how it turns out.
I’m also planning a taste test soon: no-churn ice cream made with the whisk attachment versus ice cream made with a proper ice cream maker attachment for a stand mixer. I’ll compare texture and flavor to see how much difference the machine makes. In the meantime, this cheater method is an easy way to enjoy homemade ice cream without extra equipment.
I hope you enjoy this no-churn Blueberry, Lemon and Thyme ice cream—it’s bright, delicate and perfect for warm-weather desserts.
Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk and vanilla extract on medium-high speed until the mixture forms thick, stiff peaks—usually about 7–8 minutes. Start at a moderate speed and increase as needed, keeping an eye on the mixer while it runs. Achieving stiff peaks is important for the final texture; if needed, beat a couple of minutes longer until peaks hold.
Prepare a simple blueberry compote, and have fresh lemon zest and thyme ready. The compote adds concentrated blueberry flavor and a lovely color contrast in the ice cream.
Gently fold the blueberry compote, lemon zest and thyme into the whipped base using a low mixer speed or by hand, just until evenly combined. Be careful not to deflate the whipped cream too much—light swirls and gentle mixing will preserve the airy texture.
Transfer the mixture to a freezer-safe container or nonstick loaf pan, smooth the top, cover tightly with plastic wrap and freeze until firm—at least 8 hours, preferably overnight for the best texture. Properly stored, the ice cream will keep well for up to two weeks.
Serve scoops garnished with extra lemon zest, a few thyme leaves and chopped pistachios if you like a bit of crunch and color contrast. The bright lemon and herbal thyme balance the sweet blueberry compote for a sophisticated frozen treat.
Print Recipe
Blueberry, Lemon and Thyme Ice Cream
Ingredients
- 2 cups heavy cream
- 1 can 14-ounce sweetened condensed milk
- 1 heaping teaspoon pure vanilla extract
- 1/2 cup Blueberry compote see recipe below
- 1 heaping tablespoon lemon zest + more for garnish if desired
- 1 tablespoon fresh thyme leaves
- pistachios for garnish optional
Instructions
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In an electric stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk and vanilla on medium-high speed until thick and stiff peaks form, about 7–8 minutes. Ensure the peaks hold for the best texture.
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Gently add the blueberry compote, lemon zest and thyme. Fold or mix on low just until combined, taking care not to deflate the mixture.
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Transfer to a loaf pan or freezer-safe container, cover tightly with plastic wrap and freeze until firm, at least 8 hours or overnight for best results. Store up to 2 weeks.
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When serving, garnish with additional lemon zest, thyme leaves and chopped pistachios if desired.
Print Recipe
Blueberry Compote
Ingredients
- 2 cups fresh or frozen blueberries unthawed
- 1/3 cup granulated sugar
- 1/3 cup water
Instructions
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In a small heavy saucepan over medium heat, combine blueberries, sugar and water. Simmer, stirring often, until berries begin to burst, about 8–10 minutes. Continue cooking until the compote thickly coats a spoon, another 4–5 minutes. Remove from heat and cool completely before using.
