Roasted Blueberry ice cream is so creamy, rich and delicious. This no churn ice cream, is very easy to make but better than store bought. Roasted blueberries make a huge difference, give an intense flavour and beautiful colour to the ice cream. Perfect for hot summer.

When there is crazy hot summer, a popsicle is a must. Freeze your ice cream in popsicle mould and then dip it into white chocolate (add ebony carrot powder in it to give beautiful colour to the white chocolate)or you can freeze overnight in a metal loaf tin straight away after whipping and double wrap with cling film.

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Ingredients for roasted blueberries no churn ice cream popsicles:

Homemade no churn ice cream is easy to make but super delicious. Here’s what you will need,

•Blueberries: Fresh blueberries are best for this roasting but you can use frozen blueberries.If using frozen, let them thaw and remove any liquid before roasting them in the oven.

•Lemon juice: Balances the sweetness and enhances the flavour of the blueberries.

•Granulated sugar: Blueberries are slightly tangy. Sugar adda sweetness and draws out the moisture while roasting.

•Sweetened condensed milk: It is just milk with the water content evaporated off, sugar is added too. Cooked sugar in the condensed milk helps to give an amazing texture to the ice cream. It also adds sweetness to the ice cream and helps to give an amazing, smooth and creamy texture to the no churn ice cream.

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•Whipping cream: It is best to use whipping cream or 35% cream because any cream less than 35% fat content will not whip or does not work better.Heavy whipped cream gives light airiness, smooth and creamy texture and taste to no churn blueberry ice cream. It also increase volume.

•White Chocolate: Always use good quality chocolate. To make ice cream popsicles fancy, just add coconut oil and ebony carrot powder to the white chocolate and  melt white chocolate in the microwave and place in a tall glass. Dip each popsicle into it and enjoy or put them in the freezer just for 30 minutes or until set.

•Coconut oil: It is added to make white chocolate thin because you need just a thin coating of chocolate for popsicles.

•Vanilla extract: Use a good quality vanilla extract to get the best flavour.

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How to Roast Blueberries

If you have never tried roasted blueberries before, try it, it’s so simple to do but intensifies the flavour, sweetness and colour of the blueberries. So roasted blueberries add a deep rich flavour to this ice cream.

For roasting, toss blueberries with sugar and lemon juice. Spread them on to a foil-lined baking pan. Roast them in the oven for about 30-35 minutes or until-berries are softened and slightly caramelised and-juices are slightly thickened and bubbling. Chill the roasted blueberries before mixing into the ice cream.

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Recipe Tips

1. Always use foil-lined or parchment paper lined baking pan while roasting blueberries in the oven because you have to collect all of the juices that come when the blueberries burst.You will add these juices right into the cream mixture for this recipe.

2. Chill your mixing bowl into the fridge or freezer prior to making whipped cream.This will help it to whip up faster.

3. Use chilled whipping cream for best results.

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4. Always use whipping cream or 35% cream that has at least 35% or more fat content.

5. If you don’t want to make ice cream popsicles, use metal loaf tin and double wrap with cling film.

6. Freeze for at least 6-8 hrs or overnight or until the ice cream is firm enough to scoop.

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Enjoy!