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Smooth and creamy homemade ice cream with real bananas and blueberries for a delicious banana blueberry swirled ice cream dessert.
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Banana Bluebery Swirled Ice Cream

Flavorful ripe bananas, healthy sweet blueberries come together in a creamy custard base for a smooth and sweet banana blueberry swirled ice cream.
Course: Dessert


  • Ice Cream Maker


Banana Blueberry Swirled Ice Cream

  • 2 cups milk (almond or whole)
  • 2 cups heavy cream
  • 1 1/2 TBS vanilla extract
  • 5 large egg yolks
  • 1 cup sugar
  • 2 ripe bananas (mashed)
  • blueberry spread*

Blueberry Spread

  • 1 cup blueberries (washed and dried)
  • 1/2 cup sugar


Banana Blueberry Swirled Ice Cream

  • Freeze the insulated bowl
  • Peel bananas and mash until smooth
  • Separate egg yolk from egg whites, place egg yolks in a large bowl
  • Beat egg yolks for a couple of minutes, stir in 1 cup sugar until smooth
  • Pour cream, milk, and vanilla into a saucepan, warm to a simmer but not a boil, stirring regularly
  • Take 1/4 cup of the warm milk and stir into eggs, stirring constantly - repeat with 1/4 cup at a time, stirring in, until half of the warm milk has been added to the eggs
  • Mix in the mashed bananas with the eggs and milk
  • Add eggs/milk/banana into the saucepan with the remaining milk
  • Stirring constantly and over medium low heat, warm the mixture until it reaches a temperature of 170 degrees, about 10 to 15 minutes
  • Remove from stovetop and pour into another bowl with lid, cool until steaming stops
  • Cover and place in fridge for miniumun of 1 hour and up to overnight
  • With all cold ingredients, add banana custard to ice cream maker following manufactor's instructions, until ice cream is thicken and creamy about a soft serve stage
  • Stop ice cream maker and remove mixing arm
  • Using a spatula add a section of the hardened blueberry spread to the ice cream, swirling in. Repeat until all blueberries are swirled in
  • Scoop into a frozen ice cream container, smooth, cover with plastic wrap against the top of the ice cream
  • If using a bread pan, cover with foil. If using an ice cream container cover with lid
  • Place in freezer and freeze ice cream for 2 to 4 hours before serving
  • Ice cream is best eaten day of preparation or 1 to 2 days after

Blueberry Spread

  • Add washed and dried blueberries to a blender or food processor
  • Add 1/2 cup sugar
  • Blend until pureed
  • Place parchment paper on a sheet pan
  • Smooth blueberry puree over parchment paper, cover with plastic wrap
  • Freeze for a miniumun of 2 hours