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Ice and Easy: The easiest ice cream ever with blueberry ripple

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

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

FAST BITE

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.

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.

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