Blueberry Swirl Ice Cream

Cool off with a homemade treat that’s as beautiful as it is delicious—Blueberry Swirl Ice Cream. This creamy dessert combines the richness of a velvety vanilla custard base with the vibrant, slightly tangy flavor of a fresh blueberry compote, creating a stunning marbled effect in every scoop. Made with simple, wholesome ingredients like heavy cream, whole milk, and fresh blueberries, this recipe balances indulgence and freshness. A hint of lemon juice enhances the fruit’s natural sweetness, while a touch of vanilla rounds out the flavor profile. Perfect for summertime gatherings or as a satisfying sweet treat any day, this no-fuss layered ice cream uses a classic swirl technique to deliver artistic results. With only 30 minutes of prep, followed by a churn and freeze, this dessert is well worth the wait—prepare to impress with every creamy, fruity bite!

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 cups Fresh blueberries
• 0.75 cups Granulated sugar
• 2 cups Heavy cream
• 1 cup Whole milk
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 1 tablespoon Lemon juice
• 1.5 teaspoons Cornstarch

Directions

Step 1

In a medium saucepan over medium heat, combine blueberries, 0.25 cups of granulated sugar, and lemon juice.

Step 2

Cook, stirring occasionally, until the blueberries have burst and the mixture is slightly thickened, about 5-7 minutes.

Step 3

Remove from heat and let it cool to room temperature.

Step 4

In a separate bowl, whisk together egg yolks and 0.5 cups of granulated sugar until pale and thick.

Step 5

In a saucepan, combine heavy cream, whole milk, and salt. Heat until it's hot but not boiling.

Step 6

Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.

Step 7

Return the mixture to the saucepan over medium heat, stirring constantly until it coats the back of a spoon, about 5 minutes.

Step 8

Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.

Step 9

Stir in the vanilla extract and let the custard cool completely in the refrigerator.

Step 10

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.

Step 11

Transfer one third of the churned ice cream to a lidded container, spoon a few tablespoons of blueberry sauce over it. Repeat layers of ice cream and sauce.

Step 12

Use a knife to gently swirl the blueberry sauce through the ice cream, then freeze until firm, about 4 hours or overnight before serving.

Nutrition Facts

Serving size	1188.7 grams (1188.7g)

Amount per serving	% Daily Value*
Calories	2697

Total Fat 186.60g	239%
Saturated Fat 107.10g	536%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 876mg	38%
Total Carbohydrate 200.50g	73%
Dietary Fiber 5.50g	20%
Total Sugars 185.50g
Protein 20.40g	41%

Vitamin D 181IU	903%
Calcium 407mg	31%
Iron 3mg	14%
Potassium 636mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 3.2%

Carbs: 31.3%