Blueberry Cream Ice Cream with Dark Chocolate Swirl

This summer treat is a celebration of everything ripe, rich, and refreshing. Blueberries — at their peak sweetness — bring a burst of antioxidants and bold flavor, while dark chocolate adds a luscious, slightly bitter contrast. This recipe leans into indulgence with real dairy cream, but skips the refined sugar for a more balanced bite.

Eating seasonally is at the heart of this recipe: when blueberries are naturally sweet, you need little else. Supporting local growers, honoring freshness, and tuning into nature’s rhythm also means smaller footprints and bigger flavors. And while most of my recipes are plant-based, sometimes we embrace the full spectrum of a diverse, resilient food culture — including dairy when it’s consciously sourced.

Preparation time: 10 mins

Cooking time: 30 mins

Freezing time: 5 hours

Ingredients:

• 400ml full-fat dairy cream

• 250ml whole milk

• 3 tbsp maple syrup (or honey)

• 1 tsp vanilla extract

• 250g fresh or frozen blueberries

• Zest of ½ organic lemon

• 40g dark chocolate (70–85%), finely chopped or shaved

• Optional: 1 tbsp chia seeds (for a thicker fruit swirl)

  
  

Step-by-step cooking process:

1. Prepare the blueberries. In a small saucepan, heat blueberries with 1 tbsp maple syrup and the lemon zest over medium heat for 5–7 minutes until they begin to burst and thicken. Stir in chia seeds if using. Let cool completely.

2. Make the cream base. In a bowl, whisk cream, milk, remaining maple syrup, and vanilla until smooth. Chill in the fridge for 1–2 hours.

3. Churn or freeze. If using an ice cream maker, churn the cream base according to the manufacturer’s instructions, then gently fold in the blueberry compote and chocolate.If no machine: pour the cream base into a shallow dish, freeze for 1 hour, whisk or blend to break up ice crystals, then repeat every 30 mins for 2–3 hours. Once semi-firm, swirl in blueberries and chocolate.

4. Freeze until scoopable. Transfer to a lidded container and freeze for 2–3 hours or until firm enough to scoop.

   
   

Serving Suggestion:

Serve in vintage glasses or cones, topped with extra blueberries, chocolate shavings, or edible flowers. It’s summer — go full joy mode.