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No Churn Blueberry Ice-cream


  • 385g can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • x2 400g GOLDCREST canned blueberries
  • 1 teaspoon fresh lemon juice
  • Fresh Blueberries for garnish
  • ice cream cones.


  1. Drain the GOLDCREST blueberries from their juice (keeping the juice in a jug)
  2. With an electric mixer, whip cream until stiff peaks form.
  3. To a large bowl, add sweetened condensed milk. Gently in the whipped cream and vanilla flavoring. Add the GOLDCREST blueberries to the mixture and stir just until combined.
  4. Pour a little of GOLDCREST blueberry juice into the mixture and stir gently to achieve the marbled effect.
  5. Pour mixture into a loaf pan and cover the top with a piece of wax paper. Freeze for at least six hours or overnight before serving. Keeps well for two weeks.
  6. Garnish with fresh blue berries and serve in ice-cream cones

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