- Feel Good
- 1st May 2025
- 0
- 0 minute
No-churn blueberry swirl ice cream
INGREDIENTS
For the blueberry compote
300 g blueberries
2 tbsp caster sugar
2 tbsp water
For the ice cream
600 ml double cream
397 g condensed milk (1 tin)
100 g blueberries (plus a few extra)
METHOD
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.
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.
Recipe credit: Curly’s Cooking
Beth Williams
Digital Manager
Beth is our Digital Manager and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle six…
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