Blueberry swirl ice-cream
A no churn , egg free homemade blueberry swirl vanilla ice-cream . Smooth , rich and easy!
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 100 ml condensed milk
- 1 cup or 250 ml heavy whipping cream chilled
- 1 tsp vanilla extract
- 100 grams blueberries
- 1 tablespoon granulated sugar
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.
- 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.