The Perfect Summer’s Day Blueberry Ripple Ice Cream Recipe

A dessert that is minimum fuss for maximum outcome. This recipe from Katrina Meynink, food writer and cookbook author, with a new children’s book Lulu Le Baby Chef, is the perfect addition to any festive meal this season. We promise your guests will be asking for the recipe!



Blueberry ripple

500g blueberries

3 tbsp sugar (more or less to taste depending on sweetness of berries)

Ice cream

1 litre thick natural yoghurt

180g caster sugar

300g mascarpone

Crystallised violets to scatter (optional)


1. Line a loaf tin or decent sized freezer proof container with plastic wrap.

2. To make the ripple, add the blueberries and sugar to a saucepan and place over low heat. Cook until sugar has dissolved, the blueberries have started to break down, and the mixture has taken on an almost syrupy jam like consistency. Remove from heat and set aside.

3. Add all ice cream ingredients to the blender. Blitz until well combined and sugar has dissolved. Pour into your lined container then dollop in the blueberry mixture giving it a random swirl through the yoghurt mix here and there.  Cover tightly with plastic wrap and place in the freezer for at least 4 hours or until set. Scatter with crystallised violets (if using) just before serving.

Best consumed within a few days of making.

Note: If you wanted something a little more tart, add the sugar to the ice cream mix more gradually, stopping when the yoghurt mix is sweetened to your liking.


Available online at The Little Crumb RRP $24.99

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