Blueberry Mess Ice Cream

This is the kind of ice cream to turn to when you’ve had a horrible day and you need a quick pick-me-up. Just head to the freezer, grab a spoon and slide it deep into the cloud of cold violet cream. The spoon won’t hit a dead-end of concrete, meaning you have to leave the ice cream out of the freezer for fifteen minutes before it will allow you to chip at its icy exterior. It is ever welcoming and will soothe the most troubled of souls. This also means it is more than a little dangerous. I can hear it calling come hither from the bottom shelf of my freezer, encouraging me to just have one creamy mouthful. But it knows how weak I am, that the one mouthful will never be enough, I will keep going back for more and more until it’s gone. I never had this trouble with Haagan Daaz.

This is a pretty easy ice cream recipe, consisting of just four ingredients which merely requires you to either mash or stir. I use condensed milk in a couple of my ice cream recipes as it has built in sweetness, so you don’t have to muck around with sugar. Blueberries pack in a lot of flavour so they stand up to the sweetness of the condensed milk well. Then adding crushed meringues creates a wonderful texture to this soft serve ice cream so the whole affair has a bit of structure as you will find it melts quickly since it doesn’t have a custard stabiliser. But that’s okay as it doesn’t last very long in the bowl anyway.

Blueberry Mess Ice Cream  |  Stroud Green Larder

I made fresh meringues for this recipe as I was using up egg whites which I just splashed with a bit of food colouring to make them a bit blue. Shop bought meringues would work just as well and would be more in keeping with this faffless recipe anyway.

Blueberry Mess Ice Cream
Makes about 1 pint

200g blueberries
300g whipping cream
1 tin condensed milk (497g)
50g meringues, broken up roughly

  1. Whizz the blueberries up in a blender until you achieve a thick puree. Set aside.
  2. Whip the cream until it is just turning stiff.
  3. Fold in the condensed milk and blueberry puree until completely combined.
  4. Place in the fridge for at least 8 hours to completely chill.
  5. Churn in your ice cream machine for about 20-30 minutes until it starts to thicken although it won’t thicken as much as a custard based ice cream. Near the end of the churning throw in the meringues until they are evenly dispersed.
  6. Decant the ice cream into a tub and leave to set overnight before serving.