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Bowl of no churn blueberry swirl ice cream.

Blueberry Swirl Ice Cream (No Churn)

Heather Smoke
An easy, no churn recipe for blueberry swirl ice cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 15 mins
Freeze Time 12 hrs
Total Time 12 hrs 15 mins
Course Dessert
Cuisine American
Servings2 quarts (approximate)


  • Electric Mixer (Stand or Hand-Held)


  • 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


  • 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.
Keyword Blueberry, Ice Cream, No Churn Ice Cream
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