clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-churn lemon blueberry tahini ice cream

  • Total Time: 6 hours 30 minutes
  • Yield: 1 pan 1x


  • 1 pint blueberries
  • 2 tablespoons water
  • 1 tablespoon honey
  • 2 teaspoons lemon zest
  • 1 can sweetened condensed milk
  • ½ cup tahini, well-stirred
  • ¼ cup lemon juice
  • ½ teaspoon vanilla
  • 1 ½ cups heavy whipping cream


  1. Combine blueberries, water, honey and lemon zest in a small saucepan set to medium-high heat. Once blueberries start to break down, turn heat to medium-low and let mixture simmer for 10-15 minutes stirring and smashing blueberries every few minutes. Remove from heat and let cool completely.
  2. Whisk together sweetened condensed milk, tahini, lemon juice and vanilla.
  3. In a separate bowl whip heavy whipping cream until you get whip cream.
  4. Carefully fold tahini mixture in with whip cream and mix until combined.
  5. Pour half of the mixture into a loaf pan. Add half of the blueberry compote and swirl to combine. Add the remaining ice cream and then blueberries and swirl again.
  6. Cover with plastic wrap and let freeze for at least 6 hours.
  7. Let ice cream sit out for 10-15 minutes before serving.
  • Prep Time: 30 minutes
  • Cook Time: 6 hours