We love homemade ice cream…but this Blueberry Swirl No-Churn Ice Cream recipe couldn’t be easier! Make the most of those delicious summer blueberries!
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.