Ice and Easy: The easiest ice cream ever with blueberry ripple
These tempting frozen treats are incredibly easy to make – so you can keep your cool!
EASIEST ICE CREAM EVER WITH BLUEBERRY RIPPLE: Turn it on and impress your guests
For 8 persons, for 900 ml (1½ pt)
For the blueberry ripple
- 300 g blueberries
- 1 tbsp caster sugar
- 1 tbsp lemon juice
- For the ice
- 600 ml (1 pt) whipped cream
- 397 g can of condensed milk
- 8 ice cream cones
You can add all kinds of extras to ready-to-eat ice cream, but use good quality full-fat ice cream, because you’ll be knocking all the air out of soft scoop varieties.
Just soften it a little, stir in your chosen extras and serve.
In a small saucepan, put the blueberries with the brown sugar and lemon juice.
Cover with a lid and cook for a few minutes, until the berries just soften.
Remove from heat and let cool completely.
To make the condensed milk ice cream, place the cream and condensed milk in a large bowl and beat with an electric hand beater until soft peaks.
Gently fold in the cooled blueberry mixture to create swirls. Place in a shallow container for at least 6 hours or overnight.
Serve in ice cream cones.
You can substitute the blueberries with your own favorite ingredients – try adding chopped chocolate, peanut butter, fruit puree, or caramel sauce.