This sweet treat brings back all the charm of old-fashioned, hand-cranked ice cream—but without the mess or the effort. Swirled with Regina’s Farm Kitchen Blueberry Lemon Artisan Fruit Spread and kissed with honey, this creamy, citrusy dessert is easy to make and impossible to resist. Perfect for summer gatherings or creating new family memories at home.
Serves: 8
Ingredients:
- 1 jar Regina’s Farm Kitchen Blueberry Lemon Artisan Fruit Spread
- 2 cups cold heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 2 tsp honey
- 1 tsp kosher salt
- Optional: 1 cup fresh blueberries, washed and dried
- 1 metal loaf pan (for freezing)
Instructions:
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, sweetened condensed milk, honey, and salt. Whip on high speed until stiff peaks form.
- If using fresh blueberries, gently mash them and fold into the whipped mixture.
- Pour half of the ice cream base into a metal loaf pan. Add dollops of the Blueberry Lemon Fruit Spread and gently swirl. Repeat with the remaining base and more dollops of fruit spread, swirling for a marbled effect.
- Cover with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
Tip: Serve in waffle cones, on top of pound cake, or straight from the pan—this one's too good to wait for a special occasion.
Recipe courtesy of Regina’s Farm Kitchen.