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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