Here’s a simple and delicious recipe for Homemade Blueberry Lemon Ice Cream that doesn’t require an ice cream maker. It’s creamy, tangy, and bursting with fresh blueberry flavor!
Ingredients
- For the Blueberry Swirl:
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- For the Ice Cream Base:
- 2 cups heavy cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
1. Make the Blueberry Swirl:
- In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest.
- Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 8-10 minutes).
- Remove from heat and let it cool completely. You can blend it for a smoother swirl or leave it chunky.
2. Prepare the Ice Cream Base:
- In a large bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, vanilla extract, lemon juice, and lemon zest.
- Gently fold the whipped cream into the sweetened condensed milk mixture until fully combined.
3. Assemble the Ice Cream:
- Pour half of the ice cream base into a loaf pan or airtight container.
- Drizzle half of the blueberry swirl over the base and use a knife or skewer to gently swirl it in.
- Repeat with the remaining ice cream base and blueberry swirl.
- Cover the container with plastic wrap or a lid and freeze for at least 6 hours or until firm.
4. Serve:
- Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.
- Enjoy your homemade blueberry lemon ice cream!
Tips:
- For a stronger lemon flavor, add more lemon zest.
- If you prefer a smoother texture, blend the blueberry swirl before adding it to the ice cream.
- Store in an airtight container in the freezer for up to 2 weeks.
Enjoy!
