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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


Recipe Summary

20 mins
5 hrs 20 mins
about 1 1/2 quarts


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; fat 17g; cholesterol 56mg; saturated fat 11g; carbohydrates 25g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 23g; protein 4g; vitamin a 696.1IU; vitamin c 6.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 8.2mcg; vitamin b12 0.2mcg; sodium 100mg; potassium 193mg; calcium 123mg; iron 0.2mg.