Blueberry Swirl No-Churn Vanilla Ice Cream

Blueberry Swirl Vanilla Ice Cream is one of the easiest things that you’ll make all summer and you don’t even need an ice cream maker. The hardest part about this recipe is waiting for it to freeze.

A smooth, creamy vanilla ice cream with swirls of a delicious lemon blueberry sauce carving it’s way throughout the dish. Serve in a cone or in a frosted dessert cup. 

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No-Churn Blueberry Vanilla Ice Cream Ingredients

If you like blueberries I suggest doubling, even tripling the compote recipe. This stuff tastes amazing on so many things, ice cream, of course, spread on toast or biscuits, slathered over pancakes, spooned over cake, and even with some savory dishes pork.

▪ Blueberries
▪ Sugar
▪ Lemon Juice
▪ Heavy Whipping Cream
▪ Vanilla
▪ Sweetened Condensed Milk

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MORE IDEAS YOU’LL LOVE
SIMPLE BLUEBERRY SAUCE
Can be made in less than 10 minutes, using fresh blueberries.

Serve with your favorite dessert or try it with a savory dish,

like pork sandwiches. Be sure to make  continue reading

 

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How to Prepare Blueberry & Vanilla Swirled Ice Cream

Step 1 – Blueberry Compote
In a small saucepan, over medium heat, add blueberries, sugar and lemon juice. Stirring constantly, cook until blueberries burst and the syrup thickens, about 5-7 minutes. Remove from heat and refrigerate in an air-tight container until ready to use.

Step 2 – Vanilla Cream
Chill the mixing bowl (metal or glass) and your whisk attachment for 5-10 minutes.

Pour cold whipping cream and a 1/2 teaspoon of vanilla extract into the chilled bowl. Using the whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the sweetened condensed milk. Increase the speed to medium and continue mixing until stiff peaks form.

Step 3 – Assembly
Place half of the vanilla cream into a chilled, 2-quart loaf pan, spoon half of the blueberry compote on top. With a spoon or knife, gently swirl the blueberry compote into the vanilla cream.

Repeat by layering with the other half of the vanilla cream and blueberry 

Step 4 – Freeze
Loosely cover and freeze for at least 6 hours, preferably overnight, before serving.

Variations to the Recipe

You can use frozen blueberries, but the may take longer to cook down because of the excess water from being frozen. You can also use different kinds of fruit, add nuts or flavorings, there are endless combinations you could make.

RELATED: 25 Blueberry Recipes You’ve Got to Try

Storage Instructions

If you keep it stored in an air-tight container it will taste just as good as the day you made it for about 2 weeks.

This was really tasty, but mint chip is still my favorite flavor.

5.0 from 4 reviews

Blueberry Swirl No-Churn Vanilla Ice Cream

 

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Prep time

6 hours

Cook time

10 mins

Total time

6 hours 10 mins

 

A smooth, creamy vanilla ice cream with swirls of a delicious lemon blueberry sauce carving it's way throughout the dish. Serve in a cone or in a frosted dessert cup.

Author: Robin | Fluster Buster

Recipe type: Dessert

Cuisine: American

Yields: 6 cups

Ingredients

Blueberry Sauce

• 1 cup blueberries
• ¼ cup sugar
• 1 teaspoon lemon juice

Ice Cream

• 2 cup heavy cream
• 1 14-oz can sweetened condensed milk
• 1½ teaspoons vanilla extract

Instructions

1. In a small saucepan, over medium heat, add blueberries, sugar and lemon juice. Stirring constantly, cook until blueberries burst and the syrup thickens, about 5-7 minutes. Remove from heat and refrigerate in an air-tight container until ready to use.
2. Chill the mixing bowl (metal or glass) and your whisk attachment for 5-10 minutes.
3. Pour cold whipping cream and a ½ teaspoon of vanilla extract into the chilled bowl. Using the whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the sweetened condensed milk. Increase the speed to medium and continue mixing until stiff peaks form.
4. Place half of the vanilla cream into a chilled, 2-quart loaf pan, spoon half of the blueberry compote on top. With a spoon or knife, gently swirl the blueberry compote into the vanilla cream.
5. Repeat by layering with the other half of the vanilla cream and blueberry.
6. Loosely cover and freeze for at least 6 hours, preferably overnight, before serving.

3.5.3251

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Tips

✔ When making the whipped cream be sure to chill your bowl and beaters before starting. It will thicken up quicker!
✔ Be sure that the whipping cream and condensed milk are cold, it will help to make a fluffier ice cream.
✔ With the bowl being so cold the whipping cream will want to stick to the sides of the bowl and clump up. To remedy this, start the mixer before adding the whipping cream, you’ll end up with a creamier ice cream.
✔ To keep ice cream at a softer consistency, stir in a tablespoon or two of vodka to the cream base before freezing. Using vodka won’t change the flavor.

Making This Recipe?
We’d really love to see how it turned out. Snap a picture and tag it on Instagram with @flusterbuster

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About the Author

Robin
A mother to three amazing boy, wife to an incredible husband and a former finance manager who traded in her spreadsheets for cookie sheets. I blog about things that make life a little more fun, a bit more manageable, slightly prettier, a great deal tastier and considerably cheaper.

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