Hey friends! I have a gorgeous treat for you today: Homemade Blueberry Swirl ‘No Churn’ Ice Cream. Now before you throw your hands up and say “I ain’t got no time for that!” I think you must have missed the key words… “No Churn” y’all! That’s right, you do not need a machine to make this smooth, rich, creamy ice cream.
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So, “How Does No Churn” Work?
It’s so simple it’s almost crazy. Why did anyone ever think we needed an ice cream maker to make ice cream? Believe it or not, you simply beat together heavy whipping cream, vanilla and sweetened condensed milk until peaks form, like soft whipped cream. Then pour into a container and freeze for at least 4 hours.
But What About That Berry Swirl?
The swirl is everything! Simply simmer blueberries, a little sugar and lemon juice to make a simple blueberry syrup. Then you swirl it through the cream. Can you even believe how pretty this is?
The Secret Ingredient: Creme Fraiche
You don’t need creme fraiche to make this ice cream amazing. It would be amazing without it. But creme fraiche adds an tantalizing tang to this creamy dessert. So I will suggest it, but you can make up your own mind (but do it ok?)
The Recipe: Blueberry Swirl ‘No Churn’ Ice Cream!
An incredibly delicious ice cream made without a machine!
- juice of one lemon
- 1/4 cup organic granulated sugar
- 1 cup fresh blueberries (or frozen, thawed)
- 2 cups heavy whipping cream
- 14 ounces cold organic sweetened condensed milk
- 8 ounces creme fraiche (if you can't find it you can sub with sour cream)
- 1 teaspoon vanilla paste or extract
In a small sauce pan heat juice lemon, sugar and blueberries until simmering, stir frequently
Use a spatula or potato masher to smash berries as they cook, simmering for five minutes or so, until the sauce has a syrupy consistency. Place syrup in a jar and place in the fridge until cool. Go do something else like laundry or Facebook while it cools.
When berry syrup is cooled, pour whipping cream and vanilla into a large bowl. Beat with a hand mixer on medium until soft peaks form (usually 3 minutes or so)
Add creme fraiche (if using) and sweetened condensed milk, beat again until soft peaks form (1-2 minutes)
Fold cooled blueberry syrup into mixture by hand, swirling it in but being careful not to over mix or you will just have purple ice cream
Pour into a container, seal and freeze for at least four hours
Enjoy! Stays good in freezer for six weeks
MAY I PLEASE ASK A LITTLE FAVOR?
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