Blueberry Swirl ice-cream

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“Life is like an ice cream cone, you have to lick it one day at a time. ”― Charles M Schulz

So summer is all set to bid its goodbyes for the year and the rain gods have been more and more generous with us off late , I thought its a great time to share a couple of frozen desserts I have up my sleeve. Ofcourse my ice cream eating remains blissfully unhampered by the weather forecasts- Infact I like eating iceceam even more when its raining !

This blueberry swirl ice-cream is so simple , no fuss and comes together so quickly. I got the idea from a food magazine whose name eludes me now. I will not sit here and tell you this is the best ice-cream you’ll ever have . But for a homemade ice-cream with no eggs and which requires no machine – it is pretty darn delicious!

The ice-cream base is one made with sweetened condensed milk and heavy whipping cream . A tried and tested combination that in different proportions is all over the internet. Blueberries are cooked down with a little sugar to make a syrup that is then swirled into the vanilla ice cream base. You could leave out the fruit or you could sub with other berries or fruits of your choice . But the tartness of the blueberry and the deep purple ripple against the white ice-cream worked for us!!!

This ice-cream is rich and smooth , and the blueberry swirl adds that little oomph to it! What more should I say.. its ice-cream ! How can it NOT be good!

The only thing I don’t like about ice creams is taking pictures of them! However fast I move (and i am usually not a fast mover!) , it WILL go all melty on me before I get a decent click! Its like the Murphys law of ice-cream and photography!

Print Recipe
Blueberry swirl ice-cream Yum
A no churn , egg free homemade blueberry swirl vanilla ice-cream . Smooth , rich and easy!
Prep Time 20 minutes
Servings
1 litre
Ingredients
Prep Time 20 minutes
Servings
1 litre
Ingredients
Instructions
  1. Heat the blueberries and sugar in a thick bottomed saucepan on the stovetop while stirring until the sugar melts and the fruit get soft . You can heat more to thicken it if you wish. Sieve the mixture and let cool.
  2. Using a electric mixer or whisk, whip the condensed milk, cream and vanilla until firm peaks are formed.
  3. In a freezable container, pour some of your ice-cream base, add a couple of teaspoons of the blueberry syrup and swirl it in.
  4. Continue with more ice-cream and syrup .
  5. Freeze for 6-8 hours (or overnight) until set.
Recipe Notes

Step by step Tutorial:

 

Also:

  • This will stay good for 2 months or longer in your freezer .
  • The recipe makes more than enough blueberry syrup, so reduce the amounts of blueberries if you wish.
  • If you have trouble whipping your condensed milk and cream mixture to peaks, chill it for some time and whip again. Better still, fill a tray with ice cubes, place your mixing bowl on the ice and then whip.

 

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2 Comments

  1. Hi, can I replace blueberries with strawberries? If yes, I believe I will have to chop then to cook them in the sugar syrup? Thank you.

    • Hi Anjali… yes, chop them up, heat with some sugar until thick. You can leave as such if you want chunks or strain and use the thickened strawberry puree for the swirl!

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