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Blueberry Ripple Ice Cream


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  • 16 oz. blueberries
  • 1/4 C sugar
  • 2 C very cold heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 tsp. pure vanilla



Step 1

Place the blueberries, sugar and 2 Tbl. water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the blueberries break down and liquid turns to a thick syrup...10-12 minutes. Transfer to a bowl and refrigerate until cool; about 15 minutes. Using an electric mixer, beat the cream, condensed milk and vanilla in a large bowl on medium-high until stiff peaks form, 3-4 minutes. Spoon half the cream mixture into an ice cream freezer, spoon half the blueberry mixture on top. Repeat with the remaining cream and blueberry mixture. Freeze until set.


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