Ice and Easy: Easiest ever ice cream with blueberry ripple
These tempting frozen treats are incredibly simple to make – so you can keep your cool!
EASIEST EVER ICE CREAM WITH BLUEBERRY RIPPLE: Switch it up and impress your guests
Serves 8, Makes 900ml (1½pt)
For the blueberry ripple
- 300g (10½oz) blueberries
- 1tbsp caster sugar
- 1tbsp lemon juice
- For the ice cream
- 600ml (1pt) double cream
- 397g tin condensed milk
- 8 ice cream cones
You can add all sorts of extras to ready-made ice cream, but use full-fat, good-quality ice cream as you will knock all the air out of soft scoop varieties.
Just soften slightly, stir in your chosen extras and serve.
Place the blueberries in a small pan with the caster sugar and lemon juice.
Cover with a lid and cook for a couple of minutes, until the berries just soften.
Remove from the heat and allow to cool completely.
To make the condensed milk ice cream, place the cream and condensed milk in a large bowl and, using an electric hand whisk, whisk together until it forms soft peaks.
Fold the cooled blueberry mixture through it gently so that it creates swirls. Freeze in a shallow container for at least 6 hours, or overnight.
Serve scooped into ice cream cones.
You can replace the blueberries with your own favourite ingredients – try adding chopped chocolate, peanut butter, fruit purée or caramel sauce.