Creamy Blueberry Ice Cream

• 1½ cups fresh or frozen blueberries

• ¼ cup sugar

• 1 tsp lemon juice

Ice cream base

• 1 cup heavy cream

• ½ cup whole milk

• ½ cup sugar

• 1 tsp vanilla extract

• Pinch of salt

Step 1: Make the Blueberry Swirl

1. Add blueberries, sugar, and lemon juice to a saucepan.

2. Cook on medium heat 8–10 min, stirring, until thick and jammy.

3. Blend smooth (optional) and cool completely.

OPTION 1: Ice Cream Maker Method 🍦

1. Whisk cream, milk, sugar, vanilla, and salt until sugar dissolves.

2. Churn according to your machine’s instructions.

3. During the last minute, swirl in the cooled blueberry sauce.

4. Freeze 2–4 hours until scoopable.

OPTION 2: No-Churn Method (No Machine!) 🙌

Swap base for:

• 2 cups cold heavy cream

• 1 can (14 oz) sweetened condensed milk

• 1 tsp vanilla

Steps:

1. Whip cream to stiff peaks.

2. Fold in condensed milk + vanilla.

3. Gently swirl in blueberry sauce.

4. Freeze 6 hours or overnight.