Blueberry Swirl Ice Cream



  • 500g fresh blueberries
  • 115g (½ cup) caster sugar
  • 80ml (⅓ cup) water
  • 125ml (½ cup) thickened cream
  • 1L vanilla ice-cream
  • Wafers, to serve


  1. Line base and sides of an 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing it to overhang. Place blueberries, sugar and water in a saucepan. Stir over low heat until sugar dissolves. Increase heat and simmer, uncovered, for 5 minutes, then strain. Discard blueberry skins and set aside for 15 minutes or until cool.
  2. Use an electric beater to whisk the cream until soft peaks form. Gently fold the blueberry sauce through the cream. Transfer to a shallow metal container and place in the freezer, stirring occasionally, for 1 hour or until thick.
  3. Remove ice-cream from freezer. Divide ice-cream between two bowls and set aside for 5-10 minutes to soften slightly. Add half the blueberry mixture to each bowl and use a metal spoon to gently fold once or twice to create a marbled effect. Spoon into prepared pan and use the back of the spoon to smooth the surface. Fold over the plastic wrap and cover loosely with foil. Place in the freezer for 6 hours or overnight.
  4. To serve, scoop ice-cream mixture into balls and serve with wafers.