Blueberry Swirl No Churn Ice Cream
An incredibly delicious ice cream made without a machine!
Servings 3 pints
Ingredients
- juice of one lemon
- ¼ 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
Instructions
- 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 3-5 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