If you haven't eaten Blueberry Ice Cream before you are missing out! This Blueberry Swirl Ice Cream (No Churn) is so simple to make and incredibly delicious.
Add the blueberries, sugar and water to a small pan. Cook on a medium/low heat for 5-10 minutes until the blueberries have broken down. Stir frequently
Take the compote off the heat and allow to cool slightly
Add the cream and condensed milk to a large bowl and whisk until it becomes thick soft peaks
Add in the blueberry compote and whole blueberries
Fold the compote and blueberries through the cream mixture
Tip into your container (2lb/900ml capacity). Scatter with a few additional blueberries and put in the freezer for 12 hours
Be careful not to over whip the cream and condensed milk. Keep watching it and stop when it becomes thick. If you whip too much it will start to become butter!
Freeze and eat within 2-3 weeks to avoid crystallisation.
Nutritional information is given as a guide only.
Blueberry Swirl Ice Cream (No Churn) https://www.curlyscooking.co.uk/blueberry-swirl-ice-cream-no-churn/