Blueberry Ice Cream

If you are looking for the ultimate summer dessert, look no further. My homemade Blueberry Ice Cream tastes like summer in a bowl (or on a cone) and is extremely easy to make. You won’t need any special equipment and the recipe has just a few simple ingredients. Make some today using your Farmer Owned ingredients and impress your guests with this delicious treat!

250 grams of frozen blueberries
juice of half a lemon
3 tablespoons of sugar
1 can (14 ounce) of sweetened condensed milk
1 cup of whole milk
2 teaspoons of vanilla extract
a pinch of salt
2 cups of heavy whipping cream


Measure out all ingredients. Keep the dairy cold while you make the blueberry swirl.

PlaceĀ the blueberries, lemon juice, and sugar in a small sauce pot over medium heat. Once the berries comes to a boil, turn them down to a simmer.

Cook for 5 – 10 minutes until thick and jam like. Remove from heat and set aside to cool completely.

Once the berries are cool, make the ice cream base.

In the bowl of a stand mixer filled with a whisk attachment or in a large bowl with a hand mixer, beat the heavy cream until it holds stiff peaks.

In another bowl, whisk together the condensed milk, whole milk, vanilla extract, and salt. Fold this mixture into the whipped cream. Do so delicately being careful not to deflate the whipped cream.

Layer the vanilla base into a loaf pan, alternating with the blueberry.

Once all the vanilla baseĀ and blueberry mixture are in the loaf pan, take a butter knife and run it thought the mixture, creating swirls.

Freeze overnight until solid. Before serving, remove from freezer and let warm up for about 5 minutes so it is easier to scoop.



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