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5 from 1 vote

Blueberry, Lemon and Thyme Ice Cream

Course: Dessert
Author: Hip Foodie Mom


  • 2 cups heavy cream
  • 1 can 14-ounce sweetened condensed milk
  • 1 heaping teaspoon pure vanilla extract
  • 1/2 cup Blueberry compote see recipe below
  • 1 heaping tablespoon of lemon zest + more for garnish if desired
  • 1 tablespoon fresh thyme; leaves only
  • pistachios; for garnish optional


  • Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, and vanilla extract on HIGH speed (I start out at speed 4 and go to 6 or 8) in a large bowl until thick, stiff peaks form, or for about 7-8 minutes. It’s important to get the stiff peaks (as much as possible). You should after about 7-8 minutes.
  • Add in the blueberry compote, lemon zest and thyme. Beat until well combined.
  • Transfer the mixture to a loaf pan or freezer-safe container, cover with plastic wrap and freeze until firm, for at least 8 hours (overnight for the best results) and up to 2 weeks.
  • When serving, top with more lemon zest and pistachios if desired.