No Churn Blueberry Swirl Ice Cream is a delicious summer treat made with fresh blueberries, lemon juice and sugar swirled in with ice cream made of condensed milk, vanilla extract and heavy cream without an ice cream maker.
August is all about absorbing those last warm rays of sunshine and enjoying some cool treats like ice cream! The blueberries have been such a great price lately and so juicy that we have been eating them non-stop so obviously a great ice cream eventually had to be made with them.
My ice cream lovers will also want to check this no churn recipe for Peanut Butter Cup Ice Cream.
No Churn Blueberry Swirl Ice Cream
No Churn Blueberry Swirl Ice Cream is so creamy and has just the right amount of sweet blueberry sauce swirled in. Add some fresh blueberries on top for some added nutritional value in your treat.
Tips & Tricks
Blueberry Sauce
The best part of this ice cream is the blueberry sauce swirled in. The swirl is a basic sauce made of fresh blueberries, sugar and some lemon juice. Reduce the mixture down by cooking on a low simmer until the sauce thickens. I prefer to strain my sauce using a sieve but this is an optional step. You can keep it simple and just let it cool before mixing into ice cream mixture.
Stiff Peak
The instructions tell you to beat heavy whipping cream to a stiff peak. What does this mean? You will use a hand or stand mixer to beat the cream for 6+ minutes until the liquid thickens up. The cream is done when you are able to lift the beaters out of the cream and it stands straight up without curling or falling over.
No Churn Blueberry Swirl Ice Cream
Equipment
- Hand Mixer
Ingredients
Blueberry Sauce
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 lemon juiced
Ice Cream
- 16 ounces heavy whipping cream
- 14 ounces condensed milk
- 1 teaspoon vanilla extract
Instructions
Blueberry Sauce
- In a saucepan, add 1 cup fresh blueberries with 1/2 cup sugar. Squeeze in the juice from 1 lemon.
- Bring to a low simmer for 5-7 minutes. Mash the berries a bit to release as much juice as possible. I like to use an avocado masher to do this.
- Optional step: Strain through a sieve. You can skip this for a chunkier sauce.
- Let cool.
No Churn Blueberry Swirl Ice Cream
- In a mixing bowl, whisk vanilla extract and condensed milk. Set to the side.
- In a separate bowl. Beat heavy cream to a stiff peak.
- Fold the condensed milk bowl together with the whipped cream bowl.
- Pour half the mix into the ice cream tub.
- Spread half the blueberry sauce over top.
- Pour the remainder of the ice cream mixture into tub followed by the remainder of the blueberry sauce. Use a knife to make a few swirls throughout the mixture.
- Cover and freeze for 6+ hours.
What has been your go-to dessert this summer? Let me know in the comments below.
That looks amazing, perfect for hot summer days!
This sounds AMAZING and my kids would love to help me make that!!!! I will have to try it before summer’s over!!!
Summer is going too fast. Hope the kids enjoy Julie.
Ummmm, gimme!! This is the perfect summer treat!
Yes! Enjoy Melanie 🙂