blueberry and Castello Saga blue brie no-churn ice cream
Prep time
Cook time
Total time
This easy no-churn ice cream is a contrast in flavors, with earthy notes from the blue cheese and the tart sweetness of freshly-picked summer berries (adapted from No-Churn Ice Cream by Leslie Bilderback)
Serves: 1 quart
  • 3 cups blueberries
  • ¼ cup water
  • finely grated zest of 1 lemon
  • 1 tbsp plus 1 tsp fresh lemon juice
  • 1 13-ounce can sweetened condensed milk
  • 1 cup milk
  • 1 tsp. pure vanilla extract (I use Nielsen-Massey Vanilla Extract for maximum vanilla impact)
  • pinch of salt
  • 2 cups heavy cream
  • 3 tbsps Castello Saga blue brie cheese
  1. Combine the berries, water, zest and juice in a small saucepan over medium heat. cook, stirring occasionally, until the berries break down and release their juices. Continue to cook until the mixture becomes jam-like, then mix in blue brie and let it melt into the mixture. Taste and add salt, if necessary. Remove the jam from heat and let it cool completely.
  2. Puree the cooled jam by passing it through a fine mesh strainer or by running it through a food processor.
  3. In a large bowl, combine the cooled blueberry jam, sweetened condensed milk, milk and vanilla and mix thoroughly.
  4. In a separate bowl, whip the heavy cream until soft peaks form, then fold the cream gently into the berry mixture. Pour the mixture slowly into a shallow, freezeable container and spread evenly.
  5. Cover the container with plastic wrap pressed directly on the surface of the ice cream, and freeze for 6 hours or more.
  6. Scoop and serve with additional clumps of blue brie and fresh blueberries.
Recipe by Grits and Chopsticks at