What is the best recipe for blueberry & vanilla swirl ice cream?

The best blueberry & vanilla swirl ice cream recipe starts with a no-churn base of whipped heavy cream and sweetened condensed milk, paired with a thick homemade blueberry compote. The key is layering and gently swirling the fruit through the base before freezing. This method is easy, egg-free, and produces a creamy texture with bold flavor.

What ingredients do I need for blueberry & vanilla swirl ice cream?

You’ll need heavy whipping cream, sweetened condensed milk, vanilla extract, and for the swirl: blueberries (fresh or frozen), sugar, and lemon juice. Optional add-ins include graham cracker pieces, lemon zest, or even a dash of lavender for creative twists.

How do I make a blueberry swirl for ice cream?

Simmer 1½ cups of blueberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice over medium heat until the berries burst and the sauce thickens—about 10–12 minutes. Let it cool completely before swirling into your vanilla base. This creates those vibrant ribbons without bleeding or sinking.

Can I make blueberry ice cream without a churn?

Yes! This recipe is 100% no-churn. Just whip the cream to stiff peaks, fold in the condensed milk and vanilla, layer in the blueberry swirl, and freeze. It’s creamy, scoopable, and doesn’t require any fancy equipment.

Blueberry & Vanilla Swirl Ice Cream: A Creamy Summer Dream

Description

This Blueberry & Vanilla Swirl Ice Cream is a no-churn summer dream. Creamy vanilla ice cream meets bold blueberry ribbons for a perfect balance of sweet, tart, and creamy. Easy, egg-free, and no special equipment required.

Ingredients

Scale

2 cups heavy whipping cream

1 (14 oz) can sweetened condensed milk

1 tablespoon vanilla extract

1½ cups fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

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Instructions

1. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.

2. Simmer for 10–12 minutes until thick and syrupy. Let cool completely.

3. In a large bowl, whip heavy cream to stiff peaks.

4. Fold in sweetened condensed milk and vanilla extract.

5. Layer vanilla base and blueberry compote in a loaf pan.

6. Swirl gently with a butter knife—don’t overmix.

7. Cover and freeze for at least 6 hours or overnight.

8. Let soften slightly before scooping. Serve and enjoy!

Notes

Make sure the blueberry swirl is fully cooled before layering—it helps preserve the vibrant streaks.

For added flair, serve with crushed graham crackers or mint leaves.

Store covered in the freezer for up to 2 weeks.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Ice Cream
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 270
Sugar: 22g
Sodium: 45mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg