Blue Orange Creamsicle Recipe

Combine and chill

In a medium bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 3 tablespoons sweetened condensed milk, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt until the sugar is dissolved. Taste and adjust sweetness if desired. Cover and chill in the refrigerator for at least 1 hour (or up to overnight) until very cold.

Churn

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). If you do not have an ice cream maker, pour mixture into a shallow metal pan and freeze, stirring vigorously every 30 minutes to break up ice crystals until creamy (about 2–3 hours).

Make orange reduction

While the base chills or chills during churning, combine 1 cup fresh orange juice, 1 teaspoon orange zest, 2 tablespoons granulated sugar, and 1 teaspoon cornstarch in a small saucepan. Whisk until the cornstarch dissolves. Bring to a gentle simmer over medium-low heat, stirring frequently, until slightly thickened, about 3–5 minutes. Remove from heat and let cool to room temperature. The mixture will thicken more as it cools; if too thick, stir in a teaspoon of water.

Cook blueberries

In a small saucepan, combine 1 cup blueberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture becomes saucy, about 6–8 minutes. For a smoother swirl, mash with the back of a spoon or pulse briefly with an immersion blender; for texture, leave some whole berries. Remove from heat and cool to room temperature.

Line a 1-quart loaf pan or container with plastic wrap or parchment for easier removal. Spoon one-third of the churned ice cream into the pan and smooth into an even layer with an offset spatula.

Drop spoonfuls of the cooled orange reduction (about 2–3 tablespoons) and blueberry compote (about 1–2 tablespoons) across the ice cream layer. Use a skewer or offset spatula to gently swirl them into the ice cream, creating streaks but not fully blending (you want visible blue and orange veins).

Repeat layering: add another third of the ice cream, then more dollops of orange and blueberry sauces, and swirl again. Finish with the remaining ice cream, and if desired, add a few final dollops of sauces and a light surface swirl for decoration.

Cover the pan tightly and freeze for at least 4 hours, preferably overnight, until firm enough to scoop.

Remove the pan from the freezer for 5–10 minutes to soften slightly for easier scooping. Scoop into bowls or cones.

If using, top each scoop with a small dollop of plain yogurt or whipped cream, a sprinkle of orange zest, and a few fresh blueberries.