Ingredients
-
2 cups Heavy whipping cream (chilled)
-
1 can (14 oz) Sweetened condensed milk
-
2 cups Fresh or frozen blueberries
-
2 tbsp Granulated sugar
-
1 tbsp Fresh lemon zest
-
3 tbsp Freshly squeezed lemon juice
-
1 tsp Vanilla extract
-
Extra blueberries and lemon slices for garnish
Instructions
1. Prepare the Blueberry Compote
In a small saucepan, combine the blueberries, granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat for 8–10 minutes, stirring occasionally, until the berries burst and the mixture thickens into a syrupy consistency. Remove from heat and let it cool completely. For a smoother texture, you can pulse this mixture in a blender.
2. Mix the Base
In a medium bowl, whisk together the sweetened condensed milk, lemon zest, remaining lemon juice, and vanilla extract. Once combined, gently stir in the cooled blueberry compote until you see beautiful purple swirls.
3. Whip the Cream
In a separate large chilled bowl, beat the heavy whipping cream using a hand mixer or stand mixer on high speed until stiff peaks form. Be careful not to overbeat.
4. Fold and Combine
Gently fold the blueberry-milk mixture into the whipped cream using a spatula. Use a slow “under-and-over” motion to keep the mixture light and airy. Do not stir vigorously, or you will deflate the cream.
5. Freeze
Pour the mixture into a 9×5-inch loaf pan or an airtight container. Smooth the top and scatter a few fresh blueberries over the surface. Cover with plastic wrap (touching the surface to prevent ice crystals) and freeze for at least 6 hours, or preferably overnight.
6. Serve
Scoop into chilled bowls and garnish with a fresh lemon wheel and extra berries to match the beautiful presentation in the photo!