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!

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

Travel directions

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.

COOK TIP

You can substitute the blueberries with your own favorite ingredients – try adding chopped chocolate, peanut butter, fruit puree, or caramel sauce.