Blueberry-Cinnamon Swirl Ice Cream

Blueberry-Cinnamon Swirl Ice Cream

2 Reviews
From: EatingWell Magazine, July/August 2008

Blueberries and cinnamon add flair to homemade vanilla ice cream.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon ground cinnamon


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  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1½ cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add blueberries and cinnamon to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
  • Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.
  • Equipment: Ice cream maker

Nutrition information

  • Serving size: ½ cup
  • Per serving: 212 calories; 3 g fat(1 g sat); 1 g fiber; 38 g carbohydrates; 8 g protein; 15 mcg folate; 80 mg cholesterol; 37 g sugars; 409 IU vitamin A; 2 mg vitamin C; 254 mg calcium; 0 mg iron; 95 mg sodium; 630 mg potassium
  • Nutrition Bonus: Calcium (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ low-fat milk, 2 other carbohydrate

Reviews 2

June 22, 2012
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By: EatingWell User
This was the hit of the night. I upped the cinnamon, & it added the umph! to make it really la-ti-da!
June 19, 2011
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By: KeyLimeTree
My favorite ice cream recipe This was one of my favorite ice cream recipes ever - it is really creamy and wonderful. It didn't come out looking like the picture - the blueberries stayed whole, so it was more like cinnamon ice cream with blueberries in it.
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