A zesty and sweet homemade ice cream bursting with fresh blueberries and tangy lemon flavor. No churn required—just mix, freeze, and enjoy!
Ingredients:
- 1 cup fresh blueberries
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp lemon juice
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
Directions:
- Make the blueberry swirl:
In a small saucepan over medium heat, combine blueberries, lemon zest, lemon juice, and sugar. Stir and cook for 5–7 minutes until the blueberries burst and the mixture thickens. Let cool completely. - Whip the cream:
In a large bowl, beat the heavy cream until stiff peaks form. - Mix the base:
In a separate bowl, stir together the sweetened condensed milk and vanilla extract. - Combine:
Gently fold the whipped cream into the condensed milk mixture until fully combined. - Layer and swirl:
Pour half of the ice cream mixture into a loaf pan. Spoon half of the cooled blueberry mixture on top and swirl gently with a knife. Repeat with remaining ice cream base and blueberry mix. - Freeze:
Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Prep Time: 15 mins
Chill Time: 6 hours
Total Time: 6 hours 15 mins
Servings: 8
Calories: ~270 per serving
Pro Tip: Garnish each scoop with fresh blueberries, lemon zest curls, or a sprig of mint for that wow factor!
Want a dairy-free version too? I’ve got you!