Blueberries are amazing this time of year on the west coast. They are sweet and flavourful and perfect on pretty much everything (like this cake). Today, we’ve decided to bring them to you in ice cream form because ice cream is one of the most perfect foods invented (right alongside muffins and butter chicken in our opinion).
Thankfully, we didn’t have to break out our ice cream maker for this one! Instead, we used the incredibly popular no-churn method that uses the magic of whipped cream and sweetened condensed milk to produce the creamiest ice cream you can imagine, with only a fraction of the work it normally takes.
We also roasted the blueberries, which really intesifies and concentrates the flavour of them. We threw in a couple of sprigs of basil for good measure as well, as it adds some freshness and a slight earthiness to the blueberries that we found complements the sweet creaminess of the ice cream base.
Do you you guys see that colour?! We’re not sure anything but nature could come up with something that amazing!
Instead of just plain old vanilla ice cream, we added some lemon zest to really brighten things up. And because blueberry and lemon is one of the finer flavour combinations out there, and just screams summer.
Once you have your ice cream base and your roasted blueberries ready you simply mix the two together. Just a little bit if you want a lovely swirl running through the ice cream, or completely if you’re looking for something that’s a bit more consistenly blueberry.
Kick your ice cream up a notch this summer and make this ice cream this weekend! Once you do, you’ll never be able to go back to the store bought stuff!
Go make ice cream.
No-Churn Roasted Blueberry Ripple Ice Cream
2 pints fresh blueberries
1/4 cup sugar
Few sprigs fresh basil
2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
zest of 1 lemon
2 teaspoons pure vanilla extract
- Preheat your oven to 350 degrees F. Spread the berries on a tinfoil-lined baking sheet and sprinkle with the sugar. Add the basil keeping the leaves whole for easy removal.
- Transfer the blueberries to the oven and bake for 20-25 minutes, or until jammy and bubbly. Set aside to cool then place into a large bowl and cool completely in the refrigerator (about 1 hour).
- In a small bowl whisk together the sweetened condensed milk, lemon zest, and vanilla. Set aside.
- In a large bowl whip the heavy cream until stiff peaks form. Using a spoon or spatula gently fold in the lemon/sweetened condensed milk mixture until evenly incorporated.
- Pour the blueberries in a gently mix it until swirls of blueberries appear, or mix the blueberries all the way in for a more uniform look.
- Transfer the ice cream to a freezer-safe dish and freeze until firm. Enjoy!
Inspired by this recipe.