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An amazing No Churn Blueberry Swirl Ice Cream that is swirled with fresh blueberry sauce and brown sugar crumb ribbon. This creamy no churn method is so easy and fun to make!
Happy Monday everyone!
I think Monday’s need more ice cream. Especially homemade blueberry swirl ice cream with a brown sugar crumble.
It’s a beautiful sunny day here in Northern Nevada, and it’s got me dreaming of flowers and pretty sweet treats like this wonderful homemade Blueberry Swirl Ice Cream. Not only is this homemade ice cream absolutely delicious, but it’s so pretty to eat! And right now I am all about the pretty springtime vibes.
For real. I have been so excited to share this recipe with you all! It has been sitting in my ‘most post soon’ list that is forever growing bigger and bigger. In fact, I have about 9 delicious recipes photographed and ready to go, just needing me to post them. My creative brain keeps dreaming up more and more delicious ideas, it’s hard to keep up with it all! But for now, this blueberry swirl ice cream will have to do. And this is a recipe you’re definitely going to want to keep…
Why we love this No Churn Blueberry Swirl Ice Cream..
This homemade ice cream requires no ice cream machine maker, no special methods or equipment and is quite possibly the EASIEST ice cream you will ever make! Plus, it’s oh, so creamy!
If you have never made homemade ice cream or have just been too intimidated to try, this recipe is the perfect one to make! A delicious AND easy homemade ice cream?! Yes, please!
The base for this ice cream only requires two ingredients: sweetened condensed milk and heavy whipping cream. After 8 hours of freezing, you will have the most lusciously smooth and creamy ice cream around. Seriously, this ice cream couldn’t be any tastier or easier!
For this ice cream I wanted a fresh blueberry swirl (because obviously I love blueberries), but you could do so many different ice cream flavors! Next I’m feeling a mocha chocolate brownie fudge ice cream is in order. 😉
So lets make some blueberry swirl ice cream!
First, lets make some blueberry sauce..
For this recipe I used fresh blueberries, but you could also use frozen blueberries or even blueberry preserves!
In a medium saucepan, combine the fresh blueberries and sugar over medium heat. Stir constantly and burst the blueberries on the sides of the pan to release their juices. Once the blueberries have burst, add the cornstarch/water mixture and bump up the heat to a gentle simmer. Cook the sauce for 2-3 minutes. Take the sauce off the heat and set aside to cool completely. As it cools the sauce will thicken.
While the sauce s cooling lets make some brown sugar crumb!
For the brown sugar crumb..
This step is optional, but so worth the extra step! The crumble ribbon makes this blueberry swirl ice cream taste like a blueberry muffin or a blueberry crisp!
In a small bowl whisk together the flour, brown sugar, oats, cinnamon and a dash of salt. Add the melted butter. Using a fork combine the butter so a streusel like texture forms. Set aside while we make the ice cream base.
How to make no churn blueberry swirl ice cream..
In the bowl of an elctric stand mixer (or by hand with some muscle strength), beat the heavy whipping cream over medium high speed, until stiff peaks form (a tad stiffer than if you were making whipped cream), then pour in the sweetened condensed milk. Mix, or fold, for about 30 seconds until the mixture is fully combined. The sweetened condensed milk will be what adds sweetness to our ice cream.
Stir in vanilla extract and a dash of salt.
Now for the fun part…swirling our blueberry ice cream!
Assembling the blueberry swirl ice cream..
Fold the crumb topping in the ice cream base and stir. Fold in ¼ cup of the blueberry sauce creating a swirl while you mix, and reserve the remaining sauce for the top.
Using a 9×5 loaf pan (or a freezer safe bowl), pour the blueberry swirl ice cream into the pan and spread evenly with a rubber spatula. Add the remaining blueberry sauce over the top and use the spatula or a butter knife to create swirls over the top.
Cover the ice cream tightly with foil and place in the freezer for 8 hours until firm enough to eat. ENJOY!
And that’s it! The easiest, creamiest and most wonderful no churn blueberry swirl ice cream EVER!
Looking for more fruity desserts? You may also love these!
- Blueberry Croissant French Toast Bake
- The Ultimate Bourbon Vanilla Peach Cobbler
- Vanilla Bean Strawberry White Chocolate Chip Cookies
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Recipe
No Churn Blueberry Swirl Ice Cream
Ingredients
For the Blueberry Swirl:
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 2 teaspoons water
- ½ teaspoon cornstarch
For the Brown Sugar Crumb:
- ¼ cup all purpose flour
- 2 tablespoons packed, dark brown sugar
- 1 tablespoon old fashioned rolled oats
- ¼ teaspoon cinnamon
- 2 tablespoons salted butter, melted
For the No Churn Ice Cream Base:
- 1 14 oz can full fat sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tablespoon pure vanilla extract
- dash of salt
Instructions
Blueberry Sauce:
- In a medium saucepan, combine the fresh blueberries and sugar over medium heat. Stir constantly and burst the blueberries on the sides of the pan to release their juices. Once the blueberries have burst, add the cornstarch/water mixture and bump up the heat to a gentle simmer. Cook the sauce for 2-3 minutes. Take the sauce off the heat and set aside to cool completely. As it cools the sauce will thicken.
Brown Sugar Crumb:
- In a small bowl whisk together the flour, brown sugar, oats, cinnamon and a dash of salt. Add the melted butter. Using a fork combine the butter so a streusel like texture forms. Set aside while we make the ice cream base.
No Churn Ice Cream Base:
- In the bowl of an electric stand mixer (or by hand with some muscle strength), beat the heavy whipping cream over medium high speed, until stiff peaks form (a tad stiffer than if you were making whipped cream), then pour in the sweetened condensed milk. Mix, or fold, for about 30 seconds until the mixture is fully combined. Stir in vanilla extract and dash of salt.
- Fold the crumb topping in the ice cream base and stir. Fold in ¼ cup of the blueberry sauce creating a swirl while you mix, and reserve the remaining sauce for the top.
- Using a 9×5 loaf pan (or a freezer safe bowl), pour the blueberry swirl ice cream into the pan and spread evenly with a rubber spatula. Add the remaining blueberry sauce over the top and use the spatula or a butter knife to create swirls over the top.
- Cover the ice cream tightly with foil and place in the freezer for 8 hours until firm enough to eat. ENJOY!
This looks scrumptious!! Can’t wait to try it!