Blueberry Ice Cream

Creamy, smooth, and refreshing homemade Blueberry Ice Cream full of berry flavour. It is the perfect way to enjoy the summer.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 25

Ingredients

Instructions

How to Make the Blueberry Compote

In a medium pan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally and let the blueberries break down for about 10 minutes.
In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry.
Stir it into the blueberry mixture and cook for another 1-2 minutes until slightly thickened.

How to Make Ice Cream

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sweetened condensed milk and vanilla extract, mixing until well combined.
In a separate bowl, whip the cold whipping cream to soft peaks with a hand mixer.
Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Pour half of the ice cream mixture into a freezer-safe container.
Spoon half of the cooled blueberry compote over it and swirl lightly with a spatula.
Repeat with the remaining ice cream mixture and compote, swirling again.
Freeze for at least 4 hours or until firm.
Let the ice cream sit at room temperature for a few minutes before scooping.
Serve in bowls or cones and enjoy the creamy, fruity goodness!

Notes

For the Blueberry Compote: Let it cool completely before adding it to the ice cream. If it’s warm, it can melt the mixture and affect the texture.

Adjust the Sweetness: If your blueberries are very sweet, you can reduce the sugar a little. If they’re tart, a bit more sugar or honey can help balance the flavor.

Whipping the Cream: Be careful not to overwhip it! Soft peaks are perfect, too much whipping can make the ice cream base grainy.

Folding the Mixture: When mixing the whipped cream into the cream cheese mixture, do it gently. This keeps the ice cream light and airy.

Swirling the Compote: Don’t overmix when swirling in the blueberry compote. A few gentle swirls will give you nice ribbons of fruit throughout.

Freezing Time: It’s best to freeze overnight for the creamiest texture, but if you can’t wait, 4-6 hours should do the trick!

Scooping the Ice Cream: If the ice cream is too firm straight from the freezer, let it sit at room temperature for about 5 minutes before scooping.

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