An easy, no churn recipe for blueberry swirl ice cream. Blueberry jam is swirled into creamy vanilla bean ice cream for a cold, delicious treat that everyone will love this summer!
Looking for more no churn ice cream recipes? You’ll love this mint chocolate chip ice cream, coffee chocolate chip ice cream, and roasted strawberry ice cream.
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Why You’ll Love This Recipe
So Easy. This no churn blueberry swirl ice cream is really as easy as a recipe can get. Simply swirl blueberry jam into the ice cream base and wait for it to freeze.
Smooth and Creamy. You’ll love the luscious, creamy mouth feel that this ice cream has.
Versatile. If you want to try another flavor besides blueberry, pick your favorite jam, such as peach, apricot or seedless raspberry.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Heavy Whipping Cream. Whipped until thick and fluffy, the whipped cream gives homemade no churn ice cream a light, creamy, rich texture.
- Sweetened Condensed Milk. Adds sweetness and makes the ice cream smooth and creamy.
- Vanilla Bean Paste. Adds loads of vanilla flavor and pretty specks throughout the ice cream. If you don’t have vanilla bean paste, you can also use vanilla extract.
- Salt. Balances the sweetness.
- Blueberry Jam. Swirled into the ice cream, the blueberry jam adds so much blueberry flavor and looks just gorgeous, too.
Instructions
- In a large bowl, beat the cold heavy whipping cream with the vanilla and salt until soft, fluffy peaks form.
- Add the sweetened condensed milk and beat until well combined.
- Pour the ice cream mixture into a lidded ice cream container. Freeze for several hours (at least 3-4), until it begins to thicken and firm up. The ice cream will be more solid around the edges, so you can stir it a few times to help it freeze more evenly.
- Once the ice cream is getting cold and thick, dollop the blueberry jam on top and swirl it in. (If you add the jam before the ice cream starts to freeze, the jam will just sink to the bottom of the container.)
- Return the ice cream to the freezer and freeze until firm enough to scoop, at least 6-8 more hours, or overnight.
Frequently Asked Questions
What blueberry jam did you use?
For today’s recipe, I used Bonne Maman Wild Blueberry Preserves.
How can I make a lower sugar ice cream?
It can be difficult to control the sweetness of no churn ice cream recipes, since sweetened condensed milk contains sugar, and you can’t adjust the amount. However, you can choose a low sugar blueberry jam or make your own homemade blueberry jam with less sugar, to reduce some of the sugar in the recipe.
How long does homemade ice cream last?
Homemade ice cream is best eaten within about 2 weeks.
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Blueberry Swirl Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream
- 2 tsp vanilla bean paste
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 can (14 oz) sweetened condensed milk
- ¾ cup good-quality blueberry jam
Instructions
- In a large bowl, beat the cold heavy whipping cream with the vanilla and salt until soft, fluffy peaks form.
- Add the sweetened condensed milk and beat until well combined.
- Pour the ice cream mixture into a lidded ice cream container. Freeze for several hours (at least 3-4), until it begins to thicken and firm up. The ice cream will be more solid around the edges, so you can stir it a few times to help it freeze more evenly.
- Once the ice cream is getting cold and thick, dollop the blueberry jam on top and swirl it in. (If you add the jam before the ice cream starts to freeze, the jam will just sink to the bottom of the container.)
- Return the ice cream to the freezer and freeze until firm enough to scoop, at least 6-8 more hours, or overnight.
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