Easy homemade blueberry ice cream

Making homemade ice cream is so much easier than you’d think – after I discovered a short-cut way to make chocolate chip vanilla ice cream and a delicious lemon and vanilla ice cream (my all-time favourite recipe so far), I was hooked and am always experimenting in the kitchen trying to come up with new recipes.

The trick to this ice cream is keeping it very creamy (the watery consistency of the berries could make it too icy), and making sure the berries have completely broken down as leaving the berries whole will create very hard and crunchy bits that can be hard to chew through!

You will need:

  • 300ml double cream
  • teaspoon vanilla essence 
  • 1 large punnet of blueberries
  • 1/2 cup (or a small handful) of sugar
  • 150 grams meringue nests


  1. Put all of the blueberries in a frying pan (DON’T put in any oil or butter!), and slowly heat them on a low heat, adding the sugar, 1 teaspoon of water and stirring.
  2. Whilst the berries slowly cook, whip the double cream in a large mixing bowl, and add in the vanilla essence.
  3. Once the berry mixture is done (it should be syrupy – use a spoon to crush any berries that haven’t oozed yet), leave it to cool.
  4. One by one crush the meringue nests with both hands and crumble the meringue crumbs and powder into the whipped double cream and fold into the mixture.
  5. Add more vanilla or a bit of icing sugar to taste, if you so desire.
  6. Pour the mixture into a tupperware box, then fold in the berry mixture in swirls.
  7. Freeze for minimum 3 hours – but preferably overnight!
  8. To serve, either tip the tupperware upside down to form a solid ice cream “cake” which can be cut into slices, or scoop out little balls with an ice cream scoop. Your guests won’t believe you made it!

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