Pure. Violet. Joy. The intense color comes from simmering the berries for a few minutes to release their juices -- but after that step, this brightly fruity no-special-gear-required recipe couldn't be more simple.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Line a 9x5-inch metal loaf pan with plastic wrap. Place pan in freezer. In a medium saucepan, combine blueberries and 3 tablespoons lemon juice. Bring to a boil; reduce heat to medium and cook, uncovered, until blueberries soften and release their juices, about 5 minutes, smashing berries with a potato masher as they cook. Transfer to a large bowl; set aside to cool completely. Whisk in sweetened condensed milk and salt.

  • In a mixing bowl, whip cream at medium-high speed until stiff peaks form. Fold one-third of the whipped cream into blueberry mixture to lighten it, then fold in remaining cream until well-blended. Taste for seasoning; if desired, fold in remaining 1 tablespoon lemon juice. Transfer mixture to chilled pan and freeze, uncovered, until firm, 4 to 6 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.

Nutrition Facts

264 calories; 17 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 56 mg cholesterol; 100 mg sodium. 193 mg potassium; 25 g carbohydrates; 1 g fiber; 23 g sugar; 4 g protein; 0 g trans fatty acid; 696 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 123 mg calcium; 0 mg iron;