Red, White & Blueberry No Churn Ice Cream
Celebrate the Red, White and Blueberry with this berrylicious no-churn ice cream. No ice cream maker required for this easy dessert~ ideal for the lazy days of summer!
Servings: 8 servings
Equipment
- 9 x 5-inch metal loaf pan
- mixer
Ingredients
- 14- ounce can sweetened condensed milk
- 2 cups heavy cream cold
- 2 teaspoons pure vanilla extract
- Pinch fine salt
- 1/2 cup blueberry preserves or more to taste
- 1/2 cup strawberry preserves or more to taste
- 1 1/2 cups combination fresh blueberries and chopped fresh strawberries
Instructions
- Place metal loaf pan in freezer.
- Whisk together condensed milk, 1 cup berries, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/berry mixture (carefully so you don’t deflate cream) with spatula until combined.
- Layer 1/3 of mixture into chilled 9-by-5-by-3-inch metal loaf pan. Spoon half of both blueberry and strawberry preserves and swirl preserves through mixture using the tip of knife or bamboo skewer, so you end of with flavored ribbons of blueberry and strawberry. Repeat layers. Add remaining 1/2 cup berries on top layer of mixture.
- Cover with plastic wrap. Freeze 8 hours or overnight until solid and scoopable. Serve with additional berries if desired.
Notes
For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.