This blueberry & lime ice cream is fresh, zingy and deliciously creamy.


There was a palpable excitement in the air.
The sun was shining, the sky was blue and the air was warm.  The kids swapped their socks and trainers for flip flops, summer shorts were donned and the water pistols were dusted off.  My hubby retrieved the barbecue from the depths of the shed and spent a couple of hours cleaning it ready for his first barbie of the year.  The ice cream was in the freezer, the salad tossed, the meat sizzling and the wine poured.  This was what we had all been waiting for – the start of our long overdue summer.  We raised our glasses to toast a long, happy summer and that’s when we felt it.  Rain – not just a few drops but enough that we had to abandon our barbecue and dash indoors – wet and miserable once more.
Oh the joys of a British summer!!
I had made this blueberry & lime ice cream as a treat for the kids and we still managed to enjoy it but probably not quite the same as if the sun had still been shining.  The addition of lime makes it deliciously refreshing and it really is a quick dessert if you have an ice cream maker.
If you don’t have an ice cream maker then it is still possible to make – it just takes a bit longer.  All you need to do is place your bowl of mixture into the freezer for an hour, remove and whisk until smooth.  Return it to the freezer again for another hour, remove and whisk again.  Transfer the mixture to a rigid container and return to the freezer.
Before serving, move to the fridge for 30 minutes to soften.  I save all the soft and squidgy blueberries that the kids refuse to eat by storing them in the freezer until I have enough to make this ice cream.

Blueberry & Lime Ice Cream

Prep Time 20 mins
Total Time 20 mins


  • 4 limes

  • 350g blueberries

  • 1 tin condensed milk

  • 300ml single cream


  • Finely grate the zest from 1 of the limes and squeeze the juice from all 4.

  • Add the zest and lime juice to a pan.

  • Add the blueberries and heat gently for a couple of minutes.

  • Leave mixture to cool.

  • Stir in the condensed milk and cream and mix until thoroughly combined.

  • Put the mixture through a sieve to remove the skin.

  • Churn in your ice cream maker until thick.

  • Transfer the mixture to a container and freeze until required.

  • Before serving, transfer to the fridge for 30 minutes to soften.


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Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden.