For me, ice cream is the best refreshment on really hot days and therefore the perfect summer treat. This blueberry swirl ice cream is incredibly creamy, but also fruity. The blueberry flavor complements the creamy, sweet ice cream and makes it incredibly delicious.
You only need a handful of ingredients and the preparation is done in no time. Besides, no ice cream maker is needed for this recipe. Heavy cream and sweetened condensed milk are the basic ingredients. All other components can be swapped as you like. Use the fruits or additions you like best and enjoy your ice cream!
Tools & Equipment
- Loaf pan or any other freezer-proof container
- Silicone spatula
- Stand mixer fitted with the paddle attachment
Blueberry Jam: you can use fresh or frozen blueberries as an alternative to jam. The easiest way to puree frozen or fresh blueberries is to use a food processor or blender. Add a little sugar if you feel that the blueberry puree is not sweet enough, but keep in mind that the ice cream contains plenty of sweetened condensed milk.
Fruit: in case you do not like blueberries, you can swap them for any other fruit, such as strawberries, raspberries, mango, pineapple, etc. Use whatever fruit you like best or feel free to mix different fruits together.
Plan Ahead: this ice cream needs at least 6-8 hours to harden, that’s why I prefer to make it 1 day in advance. Freezing overnight makes sure that the ice cream has the perfect texture.
How to Make Blueberry Swirl Ice Cream
Line a pan with plastic wrap and set aside. Make sure you have enough overhang to cover the ice cream before you transfer it to the freezer. Weigh your ingredients.
In the bowl of a stand mixer beat heavy cream with vanilla until the cream reaches stiff peaks, for about 2 minutes. Add the sweetened condensed milk and mix into the whipped cream, for about 1 minute. It’s done when the cream reaches stiff peaks. Scrape down the sides of the bowl.
Put half of the cream into the pan and smooth the surface. Spread half of the blueberry puree on top and use a skewer to swirl it. Add the rest of the cream, smooth the surface, spread the rest of the jam on top and swirl again.
Cover the ice cream directly with plastic wrap and freeze for at least 6-8 hours, better overnight. Remove the pan from the freezer and let it stand at room temperature for a couple of minutes. Fill ice cream into small bowls and garnish with fresh or frozen blueberries.
Storage: you can freeze the blueberry ice cream covered for up to 3 months.
My Summary for Blueberry Swirl Ice Cream
Taste: this swirled blueberry ice cream tastes fruity, fresh and is a perfect summer treat.
Texture: the ice cream is super creamy and melts in your mouth. So delicious.
PROS: the recipe is simple and the preparation done in no time. Besides, this ice cream looks so pretty with all its swirls.
CONS: none – maybe the waiting time until the ice cream has the right consistency.
More Summer Recipes
- 480g heavy cream
- 10g vanilla paste
- 400 ml sweetened condensed milk
- 100g blueberry jam with blueberry bits
- fresh or frozen blueberries, for garnishing
- Line a loaf pan or the pan you want to use with plastic wrap. Make sure you have enough overhang to cover the ice cream before you transfer it to the freezer. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream with the vanilla paste until the cream reaches stiff peaks, for about 2 minutes.
- Add the sweetened condensed milk and mix into the whipped cream, for about 1 minute.
- Stop the mixer when the cream reaches stiff peaks and scrape down the sides of the bowl with a silicone spatula.
- Put half of the cream into the prepared pan and smooth the surface with a silicone spatula. Spread half of the blueberry puree on top and use a skewer to swirl the jam.
- Add the rest of the cream, smooth the surface, spread the rest of the jam on top and swirl again.
- Cover the surface of the ice cream directly with the overhang of the plastic wrap and freeze for at least 6-8 hours, better overnight.
- Remove the pan from the freezer and let it stand at room temperature for a couple of minutes. Use an ice cream scoop to divide it into small bowls and garnish with fresh or frozen blueberries.