Blueberry (no-churn) ice cream

November 5, 2015



  • 2 cups of cream (heavy and full cream)

  • 2 small can of sweetened condensed milk

  • 200g cream cheese

  • 2 tsp vanilla

Blueberry swirl:

  • 2 cups of fresh blueberries

  • 3 tbsp sugar

  • 2 tbsp lemon juice/ if you prefer no lemon juice you can remove this, it merely adds a sour ting


  • Combine the blueberries, sugar and lemon juice (if required) and stir with a spatula on a medium heat, until soft and juices start releasing.

  • Once the berries seem to be releasing more red juices, let it simmer for a while till the mixture becomes a bit more thick.

  • Then put into a separate bowl, and cool down in the fridge

  • In a large bowl, beat the cream cheese until smooth, with a whisk attachment.

  • Add the condensed milk slowly and the vanilla.

  • Whisk the cream separately until it forms stiff peaks and then slowly fold into the condensed milk mixture.

  • I find that adding the cream to the cream cheese, allows the mixture to split (separate) very quickly.

  • Once all ingredients are combined, then get a loaf tin and pour some of the mixture at the bottom.

  • Add a layer of the now cooled down berry compote on top (does not need to be neat).

  • Then another layer of the cream mixture and decorate with the remaining berry compote.

  • Cover tightly with foil and allow to freeze for at least 6 hours.

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