Creamy Marbled Blueberry Ice Cream (no churn)

Add blueberries to a small saucepan. Simmer for 20 min, until smooth and soft. Add a few tbsps of water if needed. Mix from time to time, and gently mash berries with a fork at the end. The compote is ready! Let cool to room temperature prior to use. If using frozen blueberries, add a few tbsps of water.
Whip heavy cream until you get stiff peaks and a fluffy texture. Add condensed milk and vanilla extract, and fold in with a spatula or spoon (gently).
Add 2 tbsp of blueberry mixture. Gently mix.
In an airtight glass container, add half of the whipped cream mixture. Add a few teaspoons of blueberry compote on top, mix a bit using a fork. Repeat the process by adding the rest of the cream, and adding more blueberry compote on top.
Using a spoon or fork make sure that the top blueberry compote is well incorporated in the whipped cream mixture.
Cover with a plastic film making sure that the ice cream mixture is directly in contact with the plastic film. Try to remove any empty spots or bubbles.
Seal, and freeze for at least 12 hours.
Leave at room temp for a few minutes prior to serving. Enjoy!
Store for up to 2 weeks (properly sealed).

Sep 19 Creamy Marbled Blueberry Ice Cream (no churn)