No-Churn Blueberry Ripple Ice Cream | Easy Homemade Dessert
Silky, rich vanilla ice cream swirled with vibrant blueberry powder and freeze-dried slices from Mamaku blue. No machine needed—just a bowl, mixer, and freezer.
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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
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
- Add crushed vanilla biscuits
- Add raspberry puree for a two-tone ripple
- Replace some cream with Greek yoghurt for a lighter option