No-Churn Roasted Blueberry Ripple Ice Cream

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


  1. 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.
  2. 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).
  3. In a small bowl whisk together the sweetened condensed milk, lemon zest, and vanilla. Set aside.
  4. 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.
  5. 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.
  6. Transfer the ice cream to a freezer-safe dish and freeze until firm. Enjoy!

Inspired by this recipe.

Lemon Mascarpone Cheesecake with Blueberries

We have been going through a major heat wave here in Victoria. Temperatures have been in the 30 degree celsius range which means that by 3 or 4 PM everyone is just barely hanging on to their patience and you’re doing your best not to have your legs stick to your chair too badly. Cheesecake helps.

Also, if you can get to a lake or the ocean it is absolute bliss. Thankfully, we live on an island so there is (almost) always a breeze that takes the edge off the heat.  In addition, if you haven’t heard, there is also a depressing amount of smoke here that has been blowing over from the wild fires burning on the mainland. It’s an absolutely tragic situation; however, at the same time the smoke is also serving as a buffer to the intensity of the heat. As much as we may appreciate this slight respite from the heat, our thoughts are with those effected by the fires.

Now, let’s move on to something a bit more light-hearted! We were talking about cheesecake earlier, right?! We need to chat about the absolutely divine combination of lemon and blueberry- especially, when you have as many local blueberries available to you as we do here on the west coast. These two flavours complement each other to no end, and make for the perfect dessert when paired with creamy mascarpone and whipped cream.

Our original intent when we made this recipe was for a pie, but once we had doubled the crust recipe (because the crust is obviously one of the best parts!), we quickly realized we were going to have to take some more drastic action and whipped out our 9” springform pan. Then, things got serious.

We whisked together lemon zest, lemon juice, and sweetened condensed milk until a deliciously creamy and tangy mixture was formed.

Then, we whipped heavy cream and icing sugar until it reached billowy peak level, and took things to the next level by adding mascarpone cheese. If you’ve only ever tried mascarpone in classic Italian desserts like tiramisu, you’ve been missing out! It adds a lovely creaminess without the tang of cream cheese, and goes incredibly well with the tartness of lemon.

The filling gets poured into your prepared graham cracker crust, and then guess what? You don’t have to turn on your oven!! You simply put the cake in the fridge for a couple of hours to set and voila! Dessert is served!

Cheesecake on weathered wood.

Go bake.

Lemon Mascarpone Cheesecake with Blueberries


3 cups (400g- 1 pkg.) graham cracker crumbs

1/4 cup (52 g) granulated sugar

14 tablespoons (196 g) salted butter, melted

3/4 cup sweetened condensed milk

1/4 cup freshly squeezed lemon juice

2  tablespoons lemon zest (from 2 large lemons)*

1 1/2 cups heavy whipping cream

1 cup (115 g) icing sugar

340 g (12 oz.) mascarpone cheese

1 pint of blueberries for decorating


  1. Start by preheating your oven to 325 degrees F.
  2. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl and mix until combined.
  3. Press the crumb mixture evenly into the bottom and about 3/4 up the sides of a 9″ spring form pan, then transfer to the oven and bake for 10 minutes. We did not grease our pan and had no trouble getting the sides off; however, if this is something you’re concerned about a little non-stick spray never hurts! Once finished baking, remove from the oven and allow to cool completely.
  4. Meanwhile, in a medium bowl, combine the sweetened condensed milk, lemon juice, and lemon zest and set aside.
  5. In another large bowl, add the heavy whipping cream and icing sugar. Whip on high speed until very stiff peaks form (about 5-8 minutes depending on what kind of mixer you’re using).
  6. Add the mascarpone cheese to the whipped cream and whip on medium speed until just combined, then continue gently folding together until well combined.
  7. Add about 1/3 of the lemon/sweetened condensed milk mixture to the whipped cream and gently fold, using a spatula or large spoon, to combine. Add the remaining lemon mixutre and gently fold again until it is fully incorporated.
  8. Carefully pour the lemon filling into the cooled pie crust. Smooth out the top and then decorate the top with as many blueberries as you’d like. Cover with plastic wrap and then refrigerate until firm, 4-5 hours (or overnight if you want to play things really safe!).
  9. To serve, gently release the sides of the pan and cut into slices. Enjoy!

*We found that the zest from 2 lemons to be perfect in this cheesecake; however, if you like things really lemony, you might consider using the zest of 3 lemons.

Inspired by this recipe.