Lemon Ice Cream with Lemon & Blueberry Swirls

Inspired by a few moments we captured during our girls weekend getaway to Scottsdale and in light of the warmer season ahead, I decided to make some lemon ice cream from scratch. I also topped the ice cream with blueberry sauce basing off of the color palette of the Mediterranean style resort where we stayed at. 

Swirled with blueberry sauce and lemon curd with the crunchiness of toasted coconut, this ice cream is the best of summer in a scoop. 

Blueberry Sauce


  • 2 cups of frozen/fresh blueberries
  • 1 Tbsp of Jam (any flavor that goes with blueberry)


  1. In a small saucepan, combine blueberries and jam over medium heat, bring mixture to a gentle simmer. Lower the heat and cook the berries until they start to burst and most liquid absorbed. About 5 minutes.
  2. Remove from heat and set aside to cool.

Lemon Curd/ recipe yields 2 cups


  • 3 egg yolks
  • 1 egg
  • 1/2 cup of lemon juice (about 2 lemons)
  • zest of 2 lemons
  • 1/2 cup of granulated sugar
  • 1/4 cup of unsalted butter (half a stick), cut into cubes


  1. In a small saucepan, whisk together 3 egg yolks and 1 whole egg
  2. Add in sugar and whisk until blended
  3. While whisking, pour in lemon juice and zest until well incorporated
  4. Place over medium heat, whisking constantly, until steam starts to rise from the surface of the custard, turn the heat down to low. When the custard thickens enough to coat the back of the spatula, hold the spatula horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready.
  5. Remove saucepan from heat and stir in the butter, one cube at a time. Make sure the butter cube melts completely before adding the next cube.
  6. Transfer the lemon curd to a bowl, cover the surface with plastic wrap and set it aside while you make the ice cream.

Lemon Ice Cream


  • 1 (14oz) container of cool whip, thawed in the fridge
  • 1 (8oz) can of condensed milk
  • 1/2 cup lemon curd
  • 1/3 cup shredded unsweetened coconut, toasted


  1. In a mixing bowl, mix together condensed milk and 1/2 cup of lemon curd
  2. Mix in 1/3 of the cool whip to loosen the condensed milk mixture, then gently fold in the rest of the cool whip until well incorporated.

To assemble the ice cream

  1. Spoon a generous amount of ice cream mixture to your ice cream jar or container, drop dollops of lemon curd and blueberry sauce, and then use a chopstick or a small knife, gently swirl the lemon curd and blueberry sauce into the ice cream. Repeat the layering and swirling until you get to the top of the jar. Try not to over mix to create the splattered paint look; it’ll still taste good, but might not be ideal for your Instagram photo :).
  2. Finish the ice cream by sprinkling a layer of toasted coconut flakes on the top.
  3. Chill in the freezer for 4 hours or overnight

If you don’t enjoy cooking as much as eating like Annie, you can also use store-bought vanilla ice cream, lemon curd and berry sauce/jam/compote. Let the ice cream thaw a little and then mix in the lemon curd and the berry sauce.