No-churn boysenberry swirl ice cream

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BB_ice_cream_1 How wonderful has the weather been of late!?!  It seems like someone has hit the FFW button, skipping spring altogether and landing us bang, smack, in the middle of summer.

Last weekend in Sydney, with temperatures hitting 30 degrees, I caught myself day-dreaming that I was sitting on the beach, eating ice cream.  Not surprising when the reality was me standing in the sun, melting in my heavy jeans, jacket and helmet while I finished Day 2 of a two-day motorcycle rider training course (but that’s another story in itself).

Anyway, for the past week I haven’t been able to shake my craving for ice cream. 

So feeling somewhat inspired, I thought I’d put my cravings to rest and attempt to make some home made ice cream to share with you.

The plan was to keep it simple and start with a “no-churn”, plain vanilla flavour, but then I found some lovely boysenberry sauce in the fridge (courtesy of my sister-in-law) and it seemed such a shame to let it go to waste.  So instead, I added it to the mix.  I have to say, I’m pleased I did, as the result was this beautiful, boysenberry swirl ice cream!


I hope you feel inspired to give it a try yourself and please feel free to let me know how it turns out.  I’d love to hear.  But be warned, rather than killing my craving, its instead left me wondering what flavour should be next!

No-churn boysenberry swirl ice cream

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  1. 600 ml double cream
  2. 395 g condensed milk
  3. 2 tsp vanilla extract
  4. 150g boysenberry sauce
  1. Pour the cream, condensed milk and vanilla essence into a bowl and whisk until soft peaks form.
  2. Transfer a third of the mixture into a freezer container or large loaf tin.
  3. Using half of the boysenberry sauce, make a thin layer of sauce over the top of the cream mixture.
  4. Repeat alternating with layers of cream mixture and boysenberry sauce.
  5. Gently swirl a skewer through the ice cream mixture, to make the boysenberry swirl.
  6. Cover and freeze for at least 6 hours or overnight.
  1. I only had 100g of boysenberry sauce to work with, but have recommended a little more in the recipe above, as I thought it could do with a little more “swirl”.
Adapted from Nigella Lawson’s one step, no-churn coffee ice cream
Adapted from Nigella Lawson’s one step, no-churn coffee ice cream
A Sweet Muddle


11 Comments on No-churn boysenberry swirl ice cream

  1. Laura@baking in pyjamas
    20/01/2014 at 3:16 am (10 years ago)

    That looks delicious! I love the colour, visiting from Saturday Night Fever.

    • Rachel
      20/01/2014 at 11:20 am (10 years ago)

      Hi Laura, thanks for stopping by! So glad you liked this post and pictures. If you’re tempted, you should give it a try – its so simple. I’m thinking it’s about time I experimented with a different flavour! I just checked out your blog and love your cookies… very tempting!

  2. Rebecca @ Dorm Room Baker
    19/01/2014 at 5:47 pm (10 years ago)

    Let me start out by saying that you’re making me incredibly jealous. You have nice weather and delicious ice cream! Well I can’t do much about the weather, but I think I’ll have to remedy the ice cream situation over here. Your pictures are lovely by the way :).

    • Rachel
      20/01/2014 at 9:39 am (10 years ago)

      Hi Rebecca, if it makes you feel any better, there’s been a heatwave here in Sydney (actually Australia wide), so don’t be too jealous… we’ve all been melting in this heat! The best thing about ice cream is that you can eat it all year round, so should be able to sit down with a nice big bowl of your own over there in Boston 🙂 I’m so glad you like my photos. I just had a look at your blog and think its great. I’ve just subscribed to your news feed and liked on Facebook. Rachel 🙂

  3. Dina
    17/09/2013 at 12:15 am (10 years ago)

    what a great flavor!

  4. atika
    16/09/2013 at 4:20 pm (10 years ago)

    Oh my…I love the color of your ice cream. Lovely shot, you make me want to lick my screen 🙂

    • Rachel
      16/09/2013 at 4:28 pm (10 years ago)

      Thanks Atika, I’m glad you like it 🙂

  5. Amanda
    16/09/2013 at 10:11 am (10 years ago)

    Looks amazeballs. Just wondering where in Sydney did you get the boysenberry sauce?

    • Rachel
      16/09/2013 at 10:49 am (10 years ago)

      Thanks Amanda 🙂 I’ll check with my sister-in-law and let you know. I’m pretty sure it would have been one of the main supermarkets or markets.

  6. Irina @ wandercrush
    16/09/2013 at 9:52 am (10 years ago)

    I’ve wanted to try boysenberry ever since it was part of a line in A Bug’s Life! Haha unfortunately they’re not very common over here. Beautiful photos, and it’s a good time here to eat as much ice cream as possible before it gets chilly.

    • Rachel
      16/09/2013 at 10:45 am (10 years ago)

      Ha ha, that is funny Irina. To be honest, I’ve not had much experience with Boysenberries either. If you are tempted to try making some ice-cream for yourself, I think any type of berry sauce would work pretty well, although I would say that, as I love berries 🙂 Hopefully you can source some locally produced berries before the summer ends over there! Thanks so much for your positive feedback. I hope you stop by again sometime.

      p.s. I had a quick peek at your website just now and I really love your photos and writing style. I will definitely stop by again for a closer look.


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