No-Churn Blueberry Ripple Ice Cream | Easy Homemade Dessert
Homemade ice cream doesn’t get any easier than this! This Blueberry Ripple Ice Cream is silky smooth, rich and beautifully marbled with blueberry powder and freeze-dried slices from MamakuBlue. There’s no churner required — just a bowl, a mixer and a freezer.
➡️ Watch the YouTube video here: The Best Blueberry Treats | 3 Quick and Easy Recipes
More desserts to try:
• Overnight Blueberry Oats | Easy Make-Ahead Breakfast
• Blueberry Float | Creamy, Fizzy Summer Treat
• Chocolate Chip Cookie Log
Learn how to make your own Sweetened Condensed Milk
To make your own sweetened condensed milk. You can watch the video here. It takes less than five minutes to make and will save you loads of time and money! It is the most popular video on my channel. Easy Sweetened Condensed Milk in under Five Minutes!
No Ice Cream Maker Needed
This recipe is perfect for beginners because you don’t need any special equipment. The sweetened condensed milk and whipped cream create a soft, scoopable texture that feels like classic ice cream.
The Secret to Perfect Ripples
To keep those beautiful blueberry streaks, don’t overmix the coloured portion into the base. Just one or two gentle folds are enough to create a gorgeous ripple effect.
Why Freeze-Dried Blueberries Work Best
Fresh or frozen berries can sometimes add too much moisture, which forms ice crystals. Freeze-dried slices keep the ice cream creamy and smooth while adding delicious bursts of flavour.
Perfect for Make-Ahead Desserts
This is an excellent recipe to keep in the freezer for guests or family treat nights. Simply take it out 10- 20 minutes before scooping.
Blueberry Ripple Ice Cream Recipe
Ingredients
- 400 g homemade sweetened condensed milk (or 1 tin store-bought)
- 500 ml whipping cream
- 1 Tbsp vanilla essence
- 3 tsp Mamakublue freeze-dried blueberry powder
- Freeze-dried blueberry slices (to taste)
Method
- Whip condensed milk, cream and vanilla until thick but not overwhipped.
- Transfer ¾ of the mixture into a container and stir in blueberry slices.
- Add blueberry powder and more slices to the remaining mixture.
- Spoon the blueberry mixture over the plain mixture and ripple lightly.
- Cover with cling wrap and freeze until firm.
- Rest 10-20 minutes at room temperature before scooping.
Stacey’s Kitchen Tips
- Don’t overwhip the cream — soft peaks give the creamiest texture
- Let the ice cream freeze overnight for the best ripples
- Add biscuits for a “cheesecake ice cream” vibe
Variations
- Add crushed vanilla biscuits
- Add raspberry puree for a two-tone ripple
- Replace some cream with Greek yoghurt for a lighter option
Final Thoughts
This ice cream is so simple yet so impressive. The Mamakublue blueberry products make the ripple vibrant, delicious and naturally beautiful. I hope it becomes a favourite in your home too.
Sweet wishes,
Stacey x
No-Churn Blueberry Ripple Ice Cream | Easy Homemade Dessert
Ingredients
- 400 g homemade sweetened condensed milk or 1 tin store-bought
- 500 ml whipping cream
- 1 Tbsp vanilla essence
- 3 tsp Mamaku blue freeze-dried blueberry powder
- freeze-dried blueberry slices to taste
Instructions
- Whip condensed milk, cream and vanilla until thick but not overwhipped.
- Transfer ¾ of the mixture into a container and stir in blueberry slices.
- Add blueberry powder and more slices to the remaining mixture.
- Spoon the blueberry mixture over the plain mixture and ripple lightly.
- Cover with cling wrap and freeze until firm.
- Rest 10 minutes at room temperature before scooping.
Notes
- Don’t overwhip the cream — soft peaks give the creamiest texture
- Let the ice cream freeze overnight for the best ripples
- Add biscuits for a “cheesecake ice cream” vibe
- Add crushed vanilla biscuits
- Add raspberry puree for a two-tone ripple
- Replace some cream with Greek yoghurt for a lighter option
