Vanilla Berry Swirl Ice Cream Recipe
This Vanilla Berry Swirl Ice Cream Recipe is made using a vanilla base with blueberry and/or strawberries sauce swirled throughout.
The simpler things in life is something I’ve grown to appreciate. Fresh cream with berries is certainly one of those. The combination of the two is a perfect pair, especially on a hot summer’s day. In frozen form, it’s an even more perfect combination. This Vanilla Berry Swirl Ice Cream Recipe uses a basic vanilla base, with delicious colorful swirls of blueberry and strawberry sauce throughout. It’s like summer in a bowl!
So when the next heat wave hits, don’t sweat it. Pull out that ice cream maker and whip up a batch of this Vanilla Berry Swirl Ice Cream, then grab a spoon and find a cool place to kick up your feet and enjoy a bowl with your favorite people. Happy churning, y’all!
Vanilla Berry Swirl Ice Cream Recipe notes:
- The recipe below makes enough blueberry and strawberry sauce to have extra for adding more to top off the ice cream for a berry-licious extravaganza. Yum! The berry sauces are fantastic for adding to yogurt or pound cake too. And they are so easy to make. I used a slightly adapted Blueberry Sauce recipe from The Perfect Scoop by David Lebovitz, who just so happens to know a thing or two about cooking delectable treats.
- Vanilla Bean Paste is perfect in ice cream and is an excellent substitute for regular vanilla extract. Use in equal amounts.
- A dependable ice cream maker is crucial. We have both an outdoor electric ice cream churn that requires packing it with ice and rock salt, as well as an indoor countertop electric ice cream maker that uses a freezer bowl. Both work great. Unless I’m making a large batch of ice cream I usually use the indoor countertop ice cream maker. It’s quick too! Usually about 30 minutes or less to completely churn ice cream.
- When making ice cream, be sure to allow enough time for the ice cream base to chill thoroughly. Don’t cut corners on the chill time. Chilling the base overnight is even better!
- For vanilla ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- For berry sauce: (use amounts for either blueberry or strawberry)
- ¾ pound of blueberries OR 1 pound of strawberries
- ¼ cup sugar
- 1½ teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla or almond extract
- For vanilla ice cream base:
- Whisk together cream, milk, sugar, salt and vanilla until sugar dissolves. Stir well.
- Cover and refrigerate for a minimum of 3 hours, up to 24 hours.
- Pour mixture into ice cream maker and churn according to manufacturer's directions.
- When ice cream has finished churning, layer the ice cream and berry sauce (instructions below) in a freezer-safe container. Cover and freeze until firm.
- For berry sauce:
- Combine berries and sugar in saucepan over medium heat until berries start to release juices. If making strawberry sauce, mash about half of the strawberries.
- Mix cornstarch with cold water, and lemon juice until smooth. Add to berry/sugar mixture. Stir well.
- Bring to a boil, stirring occasionally. Reduce heat and simmer for about 3 minutes,stirring occasionally.
- Remove from heat and stir in extract.
- Let cool, cover and refrigerate, or serve warm as a topping.
Originally posted June 30, 2013. Updated June 16, 2015.