Easy Blueberry Ice-Cream

You can’t beat an ice-cream on a hot summer’s day, especially one you’ve made yourself. Our recipe is so simple to make and requires few ingredients, plus you can substitute for almost any berry – bonus!


  • 4 cups blueberries, plus more for serving
  • 1/4 cup sugar
  • Juice and zest of 1 lemon
  • 3 cups cream
  • 1 can sweetened condensed milk


  1. In a food processor, puree blueberries, then transfer to a medium saucepan. Working over medium heat, add sugar and lemon juice and zest. Bring mixture to a boil, then reduce heat. Simmer until slightly reduced (about 15 minutes).
  2. Transfer to a bowl and place in the fridge to chill.
  3. In a large bowl, beat cream until stiff peaks form. Fold in condensed milk until fully combined, then fold in chilled blueberry puree.
  4. Transfer to a loaf pan and freeze until firm, about 5 hours.
  5. Serve with fresh blueberries.


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