Next, in a mixing bowl, whisk together the heavy cream, whole milk, ¾ cup of sugar, vanilla extract, and a pinch of salt until the sugar has dissolved completely. This creamy mixture is the base for our dessert, and it’s incredibly easy to make. Pour this mixture into your ice cream maker and churn according to the manufacturer’s instructions until it’s soft-serve consistency.
Once the ice cream is ready, it’s time to layer. In parfait glasses, begin with a scoop of vanilla ice cream, followed by a generous drizzle of the blueberry mixture. Repeat the layers until you reach the top of the glass. You want to create beautiful swirls, so don’t be shy with the blueberry sauce! A final dollop of ice cream on top, along with a few fresh blueberries for garnish, gives it that extra touch.
Cover the parfaits and place them in the freezer for at least 1 hour to set before serving. I promise the wait will be worth it when you dig in to that first spoonful of icy goodness!
Pro Tips for Best Results
When I first tested this recipe, I played around with the amount of sugar in both the blueberry sauce and the ice cream base. I found that reducing the sugar in the blueberry mix creates a nice contrast to the creamy sweetness of the ice cream. Plus, it allows the fresh blueberry flavor to shine through!
Also, I recommend using fresh blueberries if you can find them, as they provide a much richer flavor compared to frozen ones. However, if fresh is not an option, frozen blueberries can work—just be sure to thaw and drain them beforehand to avoid excess water in your sauce.
Lastly, I’ve learned that letting the ice cream sit in the freezer for just that extra hour really helps meld the flavors together perfectly. Trust me, the wait is worth every minute!
Common Mistakes to Avoid
One of the biggest mistakes I made during my early attempts was not allowing the blueberry sauce to cool completely before layering it with the ice cream. If you add hot or warm sauce, it can melt the ice cream too much, turning your parfait into a soupy mess. Allowing the sauce to cool completely—for about 30 minutes—ensures you retain the structure of your parfait. (See the next page below to continue…)