Blueberry ice cream

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  • 17 fl oz natural yoghurt
  • 10.5 oz blueberries
  • 2 ½ tbsp sugar
  • 2 ½ tbsp powdered sugar
  • 12 fl oz whipping cream


Boil the blueberries, add the sugar and remove from the heat until they pop. In a different bowl, mash the blueberries to obtain a jam-like mixture.

In a bowl, pour the whipping cream and whip until it starts thickening. Add the natural yoghurt, blueberry jam, and powdered sugar to the cream, and beat until everything is well combined. Pour into a container with a lid and leave in the freezer for 4-5 hours. After that, put in the fridge for 10 minutes to obtain a soft ice cream.