Banana blueberry ripple ice-cream

Smooth and creamy, this gorgeous banana ice-cream is enlivened with a swirl of blueberry puree. Easy to make and utterly delicious! Treat yourself!

We recently finished a tub of home-made chocolate ice-cream, and obviously didn’t want stocks of delicious frozen creamy treats to fall below a certain critical level. It was therefore imperative that we churned up a fresh batch of mouthwatering gelato as soon as possible.

But what flavour? My daughter Kipper and I were about to go away for a few days, so fruit stocks were low. There was a pile of kiwis but I’m allergic to them. Frankly, I’m not putting all that effort into making yummy ice-cream that I can’t even eat! So instead, we used one of two spotty bananas, and some blueberries from the freezer. (For more ways to use frozen blueberries, see these blueberry and orange upside down cakes and this blueberry and sweet cheese lokshen kugel.)

I’ve never attempted a ripple ice-cream before, and if I’m honest, I don’t think we really got it spot on. I let the ice-cream machine stir the blueberry goo through the ice-cream, but it mixed a bit too thoroughly. Next time, I think I will definitely ripple by hand. 

Perfect texture

I think it was because of the banana, but this was one of the creamiest and smoothest of any ice-cream we’ve made. The texture was fantastic. The taste was pretty spectacular too –  it reminded me of eating mashed banana with top-of-the-milk as a child… (They don’t make nostalgia like they used to.)

Although the main flavour is definitely banana, the blueberries do add a certain extra fruitiness, as well as their gorgeous purple colour. I’m sure you could make this with fresh blueberries, if you don’t have a giant sack of frozen ones stashed away.

This made around 750ml of ice-cream. I know this because it filled a new 750ml plastic box, bought for the purpose of storing ice-cream.

I might just go and empty it a little bit… 

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📖 Recipe

Banana blueberry ripple ice-cream

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Smooth and creamy, this gorgeous banana ice-cream is enlivened with a swirl of blueberry puree. Easy to make and utterly delicious! Treat yourself!

5 from 1 vote

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Prep Time 10 minutes mins

freezing time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Vegetarian

Servings 8

Calories 226 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 300 ml double cream
• 125 ml milk
• 1 egg
• 100 g sugar
• 1 ripe banana

For the ripple

• 100 g blueberries
• 2 tablespoon sugar

Instructions

 

• 300 ml (1 ¼ cups) double cream, 125 ml (½ cups) milk, 1 egg, 100 g (½ cups) sugar, 1 ripe banana
  Using a stick blender or food processor, combine the cream, milk, egg, sugar and banana to give a thick, smooth liquid.
• Pour the creamy banana liquid into an ice-cream maker and churn for 30-40 minutes, until frozen.
• 100 g (⅔ cups) blueberries, 2 tablespoon sugar
  Meanwhile, combine the blueberries and sugar and blend to a puree.
• Once the ice-cream is frozen, gently ripple the blueberry mixture through. Take care not to over mix.
• Eat at once, or store in a freezer until required.

Notes

NB This recipe contains raw eggs and is not suitable for pregnant women, the elderly, or other immunocompromised individuals.

Nutrition

Nutrition Facts

Banana blueberry ripple ice-cream

Amount per Serving

Calories

226

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

65

mg

22

%

Sodium

 

25

mg

1

%

Potassium

 

130

mg

4

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

20

g

22

%

Protein

 

3

g

6

%

Vitamin A

 

627

IU

13

%

Vitamin C

 

3

mg

4

%

Calcium

 

49

mg

5

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword banana, blueberry

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More delicious ice-cream recipes

Other delicious ice-creams you might enjoy include creamy vegan stem ginger ice-cream, summery fresh peach ice-cream, and delicious no-churn honey cake ice-cream.