This No-Churn Blueberry Swirl Ice Cream is the easiest, creamiest ice cream that you can whip up in minutes without an ice cream maker. Perfectly balanced by the cream cheese with a beautiful blueberry ribbon throughout.
1 8-ounce block cream cheese at room temperature
1 14-ounce can sweetened condensed milk
2 cups heavy whipping cream
1/2 cup blueberry preserves – I prefer Bonne Maman – see recipe notes
1 teaspoon vanilla bean paste or vanilla extract
In a stand mixer fitted with a whisk attachment, add cream cheese and mix until very light and fluffy and no chunks remain.
Turn mixer off and add heavy cream. Mix until soft peaks form as if you were making whipped cream.
Turn mixer off and add can of sweetened condensed milk and vanilla.
Whisk again until everything is combined and you have soft peaks.
Pour half mixture into a freezer safe dish. I use a loaf pan.
Drop about 4 tablespoons of blueberry preserves in a zig zag pattern on top of this layer and then top with remaining ice cream mixture. Add 4 more tablespoons of preserves, trying not to put them exactly on top of the bottom layer.
Using a butter knife or chopstick, swirl the jam around the ice cream mixture.
Cover dish loosely with plastic wrap and place in freezer until firm, This should take 5-8 hours.
When you’re ready to serve, let sit at room temperature for 5-10 minutes to allow for easier scooping. I do this with all ice cream.
Vanilla is always my first choice, but feel free to play around with flavors here. Use any jam you love, any extract you love, add some lemon zest and juice. This is a great base recipe for you to experiment with.
I always use Bonne Maman jams and preserves unless I’m using homemade. I appreciate the quality of their products and the simplicity of their ingredients. The Wild Blueberry Preserves are my favorite; They are packed with the cutest little whole berries. (This is not an ad or a sponsored post, I just really love their product!)