Description
Creamy no-churn vanilla base meets a vibrant blueberry swirl for a nostalgic, fruity summer ice cream made with love.
Ingredients
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
2 tsp vanilla extract (or vanilla bean paste)
Pinch of salt
1½ cups blueberries (fresh or frozen)
¼ cup sugar
1 tbsp lemon juice
Instructions
1. In a chilled bowl, whip the heavy cream to stiff peaks.
2. In another bowl, whisk condensed milk, vanilla, and salt until smooth.
3. Gently fold the whipped cream into the vanilla mixture in thirds.
4. In a saucepan, combine blueberries, sugar, and lemon juice. Simmer 10–15 mins until thick.
5. Let the blueberry compote cool completely.
6. In a loaf pan, layer vanilla base and spoon blueberry sauce in between.
7. Swirl with a skewer. Repeat layers and swirl again.
8. Cover and freeze for 5+ hours or until firm.
9. Let sit 5 mins before scooping. Enjoy!
Notes
Use real vanilla bean for intense flavor.
Cool the blueberry compote fully to avoid melting the base.
Store covered tightly to prevent freezer burn.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 230
- Sugar: 20g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg