Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup strawberry puree, strained
  • 1/2 cup blueberry puree, strained

Instructions:

  1. Blend the strawberries and blueberries until smooth and pass them through a fine-mesh sieve to remove seeds. If the puree is too watery, simmer in a small pan for 5 minutes to reduce, then let cool completely.
  2. Pour the cold heavy cream, vanilla, and salt into a chilled bowl. Beat on medium-high speed until stiff peaks form. Gently fold in the chilled sweetened condensed milk using a spatula until just combined.
  3. Pour half of the white cream base into a 9x5 inch metal loaf pan. Drop spoonfuls of the red and blue purees across the surface, then top with the remaining white base.
  4. Use a butter knife or skewer to gently swirl the colors together in a figure-eight motion to create ribbons of color.
  5. Smooth the top with a spatula, cover with plastic wrap pressed against the surface, and freeze for 6 hours.