Small Batch Blueberry Ripple Ice Cream - No Churn Recipe
Small batch no churn creamy vanilla ice cream with blueberry compote swirled in
Equipment
- 1 Small saucepan
- 1 Large mixing bowl
- 1 Whisk
- 1 freezer proof container that holds at least 500 grams
- 1 spoon or small palette knife
Ingredients
Blueberry Compote
- 150 grams blueberries fresh or frozen
- 50 grams water
- 80 grams caster sugar
Ice Cream Base
- 250 grams cream
- 150 grams condensed milk
- 1 tsp clear spirit such a vodka, gin, white rum optional
Instructions
Blueberry Compote
- Begin by adding the blueberries, water and sugar to a small saucepan.
- Cook on a medium heat for 5-10 minutes until the blueberries have softened and slightly thickened. Leave to one side to cool completely.
Ice Cream Base
- Once the blueberries have cooled, add the cream to a large mixing bowl.
- Whisk together until soft peaks, which means it has thickened and just about holds its own shape when moved.
- Pour the condensed milk and spirit of choice into the whipped cream. Whisk together until combined.
- Pour half of the ice cream base into the freezer proof container. Drizzle over half of the blueberry compote and swirl it through using a spoon or small palette knife.
- Top with the remaining ice cream base and repeat by adding the rest of the blueberry compote. Swirl again using a spoon or small palette knife.
- Freeze overnight or for at least 4 hours before serving.
- Store any leftovers in an airtight container in the freezer for up to 3 months.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.