It’s summer! Okay, I know, the official start of summer is June 21 but in Hawaii, school is out, the weather is warm, it’s time to relax and enjoy the lazy days of summer. What better way to celebrate summer than with a bowl of cold, creamy lemon ice cream with a fresh blueberry swirl.
Inspiration
This recipe is inspired by Valerie Bertinelli. On an episode of her show, Valerie’s Home Cooking, she made no-churn lemon ice cream with raspberry swirl. I personally dislike raspberries in almost every form but I do love blueberries and the combination of lemon and blueberry is a classic. It was an easy decision to replace the berries.
Following a tried-and-true recipe
Rather than using Valerie’s recipe, I decided to follow Nigella Lawson’s general recipe for no-churn ice cream. From the first coffee ice cream recipe, her formula has never failed me.
I also like her addition of a little alcohol to keep the ice cream soft and smooth. There are several different alcohols that you can use – limoncello, limón rum, citron vodka, or plain vodka.
If you are serving this to children you may leave out the alcohol completely. You will want to let the ice cream sit at room temperature for 10 minutes before serving as it will be more firm than ice cream with alcohol.
No-Churn Lemon Blueberry Ice Cream
- Total Time: 6 hours, 15 minutes
- Yield: 16 1x
Description
This easy, creamy no-churn ice cream celebrates the classic combination of lemon and blueberries.
Ingredients
For the blueberry swirl:
1 cup fresh blueberries
2 tablespoons sugar
1 teaspoon water
For the lemon ice cream:
2 1/2 cups heavy cream
14-ounce can sweetened condensed milk
3 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons limoncello, optional*
Instructions
For the blueberry swirl:
In a small pot over medium-low heat, add the blueberries, sugar, and water. As the mixture begins to boil, use a whisk or potato masher to break up the blueberries. Cook for 4-5 minutes or until the mixture slightly thicken.
Use a fine mesh sieve to strain the mixture, pressing lightly on the pulp to release as much syrup as possible. Set aside to cool completely.
For the ice cream:
Place the heavy cream, sweetened condensed milk, lemon juice, lemon zest, and limoncello in the bowl of a stand mixer. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy.
In a wide-top container or a 9″ x 5″ loaf pan, pour in half of the ice cream base. Layer on half of the blueberry syrup. Using a wooden skewer or butter knife, gently swirl the blueberry syrup into the ice cream – do not overmix.
Repeat with the remaining ice cream base and blueberry syrup. Cover the container (or cover the loaf pan with plastic wrap). Place in the freezer for 6 hours or overnight.
Notes
*Alcohol helps to keep the ice cream soft because it never freezes hard. You can also use limón rum, citron vodka, or plain vodka. If you omit the alcohol, allow the ice cream to sit at room temperature for 10 minutes before serving.
- Prep Time: 15 minutes
- Inactive Time: 6 hours
- Category: Ice cream
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 224.81
- Sugar: 17.81 g.
- Sodium: 41.75 mg.
- Fat: 15.63 g.
- Saturated Fat: 9.91 g.
- Carbohydrates: 18.41 g.
- Fiber: 0.31 g.
- Protein: 3.11 g.
- Cholesterol: 50.45 g.
Keywords: lemon, blueberries, heavy cream, sweetened condense milk
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