No-Churn Blueberry Swirl Ice Cream

Prep time: 20 mins | Freeze time: 6+ hours | Yields: 1.5 Quarts

Ingredients

For the Blueberry Swirl:

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch (mixed with a splash of water)

For the Ice Cream Base:

2 cups (480ml) heavy whipping cream, cold
1 can (14oz/400g) sweetened condensed milk, chilled
1 tsp pure vanilla extract
Pinch of salt

Instructions

1. Make the Blueberry Compote

In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Simmer for about 10 minutes until the berries burst and the liquid thickens. Stir in the cornstarch slurry and cook for 1 more minute. Crucial Step: Let this cool completely in the fridge before adding it to the cream, or it will melt your ice cream!

2. Whip the Cream

In a large chilled bowl, beat the cold heavy cream until stiff peaks form. You want it firm enough to hold its shape but be careful not to over-beat it into butter.

3. Fold the Base

In a separate bowl, whisk together the sweetened condensed milk, vanilla, and salt. Gently fold a large spoonful of the whipped cream into the milk to lighten it. Then, very gently fold the rest of the whipped cream in until combined. Keep it airy!

4. The Swirl

Pour half of the cream mixture into a loaf pan or glass container (like the one in your photo). Drop spoonfuls of the cooled blueberry sauce on top. Add the remaining cream, then the rest of the sauce. Use a butter knife or skewer to gently swirl the purple sauce into the white cream.

5. Freeze

Cover with plastic wrap (press it against the surface to prevent ice crystals) and freeze for at least 6 hours, or ideally overnight.

Pro-Tips for Success

Chill Everything: Make sure your bowl, beaters, and condensed milk are cold. It helps the air bubbles stay trapped in the cream.
Texture: If you want a smoother swirl, you can strain the blueberry skins out of the sauce after cooking, but keeping them adds a nice rustic look.