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Lemon Blueberry Ice Cream

Lemon Blueberry Ice Cream

Linda M. Harris
This Lemon Blueberry Ice Cream is a perfect blend of tangy lemon and sweet blueberries, creating a creamy, refreshing treat.
Made with just a few simple ingredients and a no-churn method, this ice cream is a summer favorite that’s quick and easy to prepare.
With its beautiful swirls of blueberry compote, this homemade dessert will be the highlight of any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Frozen Treat
Cuisine American, Summer Dessert
Servings 8 Servings
Calories 230 kcal

Equipment

  • 1 Mixing Bowl (Large, 3-4 quart)
  • 1 Electric Mixer (Hand or Stand)
  • 1 Small Saucepan (For Blueberry Compote)
  • 1 Loaf Pan or Freezer-Safe Container (9x5 inch)
  • 1 Spoon or Knife (For Swirling)
  • Plastic Wrap or Aluminum Foil (For Covering)

Ingredients
  

For the Ice Cream Base

  • 2 cups Heavy Cream
  • 1 can 14 oz Sweetened Condensed Milk
  • ¼ cup Fresh Lemon Juice
  • 1 tbsp Lemon Zest
  • 1 tsp Vanilla Extract

For the Blueberry Swirl

  • 1 cup Fresh or Frozen Blueberries
  • ¼ cup Granulated Sugar
  • 1 tbsp Lemon Juice

Instructions
 

Prepare the Blueberry Compote

  • In a small saucepan, combine 1 cup blueberries, ¼ cup sugar, and 1 tablespoon lemon juice.
    Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens.
    Mash some of the berries for texture. Let the compote cool completely.

Make the Ice Cream Base

  • In a large mixing bowl, whip 2 cups heavy cream with an electric mixer until soft peaks form.
    Gently fold in 1 can sweetened condensed milk, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until fully combined.

Assemble the Ice Cream

  • In a 9x5-inch loaf pan or freezer-safe container, layer half of the ice cream base.
    Spoon half of the blueberry compote over the base and use a knife or spoon to swirl the two together.
    Repeat the process with the remaining ice cream base and blueberry compote.

Freeze

  • Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours, or overnight for the best texture.

Serve

  • Once the ice cream is frozen, let it soften slightly before scooping. Serve in bowls, cones, or as a topping for other desserts.

Notes

  • For the best texture, use fresh lemons for juice and zest.
  • If you prefer a smoother blueberry swirl, blend the cooked blueberries into a sauce instead of mashing them.
  • This ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
  • Customize with add-ins like chocolate chips or chopped nuts after swirling the blueberry compote.
Keyword Lemon Blueberry Ice Cream