This Small Batch Blueberry Ripple Ice Cream is a fabulously easy recipe. It starts with a simple no churn ice cream base that is smooth and creamy. Blueberry compote is then swirled through to create gorgeous “ripples” of whole fruit. For this ice cream recipe, I included instructions on how to make your own blueberry compote. You can, however, use a store bought compote or jam instead like these from Bonne Mamam, Follain, or Clare Jam.
This recipe is really quick and straightforward. Blueberry compote is swirled into a velvety ice cream base to create this incredible dessert.
To make this compte, add the blueberries (fresh or frozen) to a pan along with the sugar and water. Cook for 5-10 minutes until the blueberries become soft and the compote has slightly thickened. Leave to one side to cool completely before continuing with the next steps.
This ice cream base is the base of many of my no churn ice cream recipes. It’s simple, quick and takes only 3 ingredients, one of which is optional. Begin by adding the cream to a large mixing bowl. Whisk until soft peaks form. This means the cream has thickened and will hold its shape when moved. Next, add the condensed milk and spirit of your choice. Whisk together until combined.
Pour half of the ice cream base into your freezer safe container. Drizzle over half of the blueberry compote. Swirl the compote through with a spoon or a small palette knife. Repeat this step by adding the remaining ice cream base and compote and swirling again.
Freeze overnight or for at least 4 hours before serving. Store any leftovers in an airtight container for up to 3 months.
This recipe contains condensed milk. The high sugar content helps prevent ice crystals and keep it smooth. It’s also a thick sweetened milk that has reduced water content which prevents large ice crystals from forming.
Once the ice cream has frozen solid, either wrap the entire loaf tin with cling film or transfer to an airtight container. Store in the freezer for up to 3 months.
This recipe contains a tiny bit of a neutral spirit. This is because alcohol has a low freezing point, allowing the ice cream to stay a little on the soft side. This helps it scoop easier and keep a creamy, smooth texture. It is optional but does contribute to a good texture. Leave it out if you want but the best possible version of this ice cream will have a touch of booze in it.
Absolutely! You can replace the blueberries with any fruit of your choice, raspberries, strawberries, blackberries, mango, pineapple, stewed rhubarb, etc.
For more Frozen Recipes, check out my Frozen Category, here.
Maybe you’re looking for cake recipes to scoop this onto? Take a look at my Cake Category, here.
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