No Churn Blueberry Swirl Ice Cream

“No fancy equipment is necessary other than a stand or hand mixer to whip the cream. In just a few hours you can have the most amazing ice cream..get those spoons and scoops ready” –

ServiPost Imageng Size: 12

  • 1 cup fresh or frozen blueberries
  • 2 tbsp water
  • 2 tbsp cup granulated sugar
  • 1 tbsp key lime juice
  • 1 pint (2 cups) heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup fresh blueberries for topping
  • In a small saucepan, bring the berries, water, sugar and lime juice to a boil over medium heat. Cook for 5 minutes until berries soften. Transfer to a blender and purée the mixture.
  • With a hand or stand mixer, whip the cream until you have stiff peaks. With a spatula fold in the condensed milk.
  • Pour the mixture cream mixture into an 8 1/2″ X 4 1/2″ inch loaf pan. Drizzle the blueberry sauce over the top. Swirl around with a knife.
  • Top with fresh blueberries. Freeze for 5 hours & serve


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