Go Back
+ servings
Blueberry swirl ice cream being scooped out with an ice cream scoop after freezing.
Print Pin
5 from 4 votes

Blueberry Ice Cream

This Blueberry Swirl Ice Cream combines homemade blueberry compote with an easy-to-make ice cream base and crunchy graham cracker bits. It's delicious!
Course Dessert
Cuisine American
Method No Bake, Stovetop
Prep Time 10 minutes
Cook Time 5 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 284kcal
Author Yumna Jawad


  • 1 pint blueberries
  • 1 tablespoon granulated sugar
  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch salt
  • ½ cup graham cracker crumbs


  • Add blueberries and sugar to a medium sized saucepan and bring to boil over medium-high heat. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and allow to cool.
  • When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.
  • In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.
  • Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.
  • Pour the mixture into prepared pan and freeze for 4 hours or more.
  • Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.


Calories: 284kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 76mg | Potassium: 198mg | Fiber: 1g | Sugar: 25g | Vitamin A: 693IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 0.4mg