Ice and Easy: Easiest ever ice cream with blueberry ripple

These tempting frozen treats are incredibly simple to make – so you can keep your cool!  

Serves 8, Makes 900ml (1½pt) 

For the blueberry ripple

• 300g (10½oz) blueberries
• 1tbsp caster sugar
• 1tbsp lemon juice
• For the ice cream 
• 600ml (1pt) double cream
• 397g tin condensed milk
• 8 ice cream cones

Directions 

Place the blueberries in a small pan with the caster sugar and lemon juice.

Cover with a lid and cook for a couple of minutes, until the berries just soften.

Remove from the heat and allow to cool completely.

To make the condensed milk ice cream, place the cream and condensed milk in a large bowl and, using an electric hand whisk, whisk together until it forms soft peaks. 

Fold the cooled blueberry mixture through it gently so that it creates swirls. Freeze in a shallow container for at least 6 hours, or overnight. 

Serve scooped into ice cream cones.

COOK’S TIP 

You can replace the blueberries with your own favourite ingredients – try adding chopped chocolate, peanut butter, fruit purée or caramel sauce.