Creamy sweet lemon ice cream swirls in a beautiful blueberry sauce with this refreshing lemon blueberry ice cream. You can enjoy the summer flavor of this Sunshine, made with fresh or frozen blueberries.
Lemon Blueberry Ice Cream
Lemon desserts are the ultimate in summer: bright, citrus, tarts, they are perfect for capturing the essence of its warm weather. Blueberries, ah blueberries. It’s fragrant, sweet, and there’s nothing paired with lemons as well as blueberries.
This recipe is made in two parts. Make ice cream and blueberry sauce separately. You can get the jump start of the process and make the sauce up to a day before.
The most popular question I get is whether you can make ice cream without a machine. The answer is yes. You can make ice cream without a machine. Find the perfect direction here!
You don’t need to make it in advance, but you need to be sure it’s much colder before adding it to your ice cream. Once the ice cream is dismantled, it is set very softly and must be transferred to a container for the freezer to harden (or ripen).
Drop and swirl the sauce while adding freshly baked ice cream to the freezer safe container. After spending a few hours in the freezer, I was able to scoop and swirl!
Creamy blueberry ice cream is a summer snack you need to taste to believe. It’s truly unforgettable. I love berries with cream in almost every form, but I don’t think I’ve ever seen an ice cream like this in a store.
Blueberry ice cream has been one of my favorites for many years. It all started with Rusconi’s blueberry ice cream, then there was a chunk of chocolate, and melted in my mouth with an amazing bite.
Blueberry gelato is a cross between both of these blueberry ice cream. The creamy vanilla base and the simple blueberry sauce are mixed with the reduction in simple blueberry sauce, and the flavor is more intense than when using only berries.
Serving: 6 Serving
Blueberry swirl material
Blueberry sauce instructions
Place blueberries, ¼ cup sugar, cornstarch and water in a small pan. Stir occasionally until the berries are soft, bringing the heat to medium and low, stirring. This will take 2-3 minutes.
While the liquid stew and sauce are thick, mash the berries slightly in a potato masher and stir constantly, about another 2 minutes. Remove from the heat and allow to cool completely, then place in the fridge until cooled.
Ice cream description
In a large bowl, whisk the condensed milk and lemon juice until completely smooth. Add the lemon rind, cream, milk, ½ cup sugar, salt and vanilla. Blend well and combine. Pour into the ice cream maker and process according to the manufacturer’s instructions.
Scoop the freshly baked ice cream into a safe container in the freezer, drizzle blueberry sauce over each scoop and add it to the container. Place in the freezer until ready.
calorie: 407kcal ・ carbohydrates: 58g ・ protein: 6g ・ fat: 19g ・ Saturated fat: 12g ・ Polyunsaturated fat: 1g ・ January Saturated Fat: 5g ・ cholesterol: 61mg ・ sodium: 118mg ・ potassium: 281mg ・ fiber: 1g ・ sugar: 54g ・ Vitamin A: 765iu ・ Vitamin C: 14mg ・ calcium: 175mg ・ iron: 0.3mg
Here are over 160 ice cream recipes and everyone has ice cream! If you’re new to ice cream, the best and easiest vanilla ice cream is the perfect place to get started.
These are my favorite cheap containers for storing ice cream. They are perfect for gifts (someone who doesn’t like homemade ice cream?) storage, reuse, and more. I write the flavor on the lid with Sharpie and rinse it off with dish soap.
There are more ice cream scoops than you can track at this point, and you’re definitely playing your favorites. This ice cream scoop does the best job ever by cutting through solid ice cream and still offers a fair amount of scoop. It earns bonus points because it is one of the cheapest scoops I own.
Don’t miss out on ice cream maker reviews for all the information you need to find the best ice cream maker for your needs. Spoiler Alerts – Top-rated machines under $50 may surprise you. It certainly surprised me!
