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blueberry swirl ice cream

Blueberry swirl ice-cream

A no churn , egg free homemade blueberry swirl vanilla ice-cream . Smooth , rich and easy!
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Prep Time 20 minutes
Total Time 20 minutes
Servings 1 litre

Ingredients
  

  • 100 ml condensed milk
  • 1 cup or 250 ml heavy whipping cream chilled
  • 1 tsp vanilla extract
  • 100 grams blueberries
  • 1 tablespoon granulated sugar

Instructions
 

  • 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.
  • Using a electric mixer or whisk, whip the condensed milk, cream and vanilla until firm peaks are formed.
  • In a freezable container, pour some of your ice-cream base, add a couple of teaspoons of the blueberry syrup and swirl it in.
  • Continue with more ice-cream and syrup .
  • Freeze for 6-8 hours (or overnight) until set.

Notes

 
  • 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.