Blueberry Salted Shortcake No-Churn Ice Cream

Make blueberries a part of your daily routine: Grab a Boost of Blue!


Salted Shortcake Crumbs Ingredients:

  • 3⁄4 cup all-purpose flour
  • 1⁄4 cup granulated sugar
  • 3⁄4 teaspoon finely ground sea salt
  • 1⁄4 teaspoon baking powder
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon canola oil
  • 3⁄4 teaspoon vanilla extract

Blueberry Swirl Ingredients:

  • 2 cups blueberries
  • 1⁄4 cup sugar
  • 1 teaspoon fresh lemon juice
  • 1⁄2 teaspoon freshly grated lemon zest

Ice Cream Base Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 14-oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon salt


Salted Shortcake Crumbs Instructions:

  1. Heat oven to 300°F. Line a sheet pan with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, sugar, salt, and baking powder. In a separate small bowl, whisk together melted butter, oil, and vanilla extract. Pour wet mixture into dry mixture and rub together with your fingertips until mixture is crumbly and mostly in pea-sized clumps.
  3. Dump mixture evenly onto prepared sheet pan. Bake for 23-26 minutes or until crumbs are golden brown. Allow to cool completely.

Blueberry Swirl Instructions:

  1. Combine blueberries, sugar, lemon juice, and zest in a medium pot over medium-high heat. Bring to a gentle boil and boil for 8-12 minutes, stirring often, until mixture is thick and syrupy; remove from heat. Allow to cool completely.

Ice Cream Base Instructions:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high until stiff peaks form, about 2 minutes.
  2. In a separate large bowl, whisk together sweetened condensed milk, vanilla, and salt. Gently fold in whipped cream until incorporated.

Assembly Instructions:

  1. Pour 1/3 of the cream mixture into a 9×5-in metal loaf pan. Dollop 1/3 of the blueberry mixture onto the ice cream base, then sprinkle 1/3 of the shortcake crumbs. Repeat two more times with the remaining ice cream base, berry mixture, and shortcake crumbs. Use a butter knife to make a few gentle swirls throughout (do not overmix otherwise the whole ice cream mixture will turn purple).
  2. Cover with plastic wrap and freeze for 5-7 hours or until ice cream is solid and scoopable. If ice cream is too solid, simply pull out of the freezer 10-15 minutes before serving.

About This Recipe

Blueberry Salted Shortcake No-Churn Ice Cream is deliciously creamy and sweet, layered with blueberry ribbons and shortcake crumbs for texture. The blueberry swirls create a marbling effect that make this dessert as beautiful as it is tasty. Even better, no churn means no ice cream maker required – just assemble and freeze. You can even crumble store-bought shortbread cookies to save time. No matter how you scoop it, you’ll love this refreshing boost of blue!

The Great Blueberry Showdown Runner-Up

Developed by Kristin B.

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