Ice Cream Month: 3 Recipes for Your Blender

Strawberry in a bowl with blueberries and raspberries on top and on the plate surrounding the bowl.

Photo: Westend61/Getty Images

July is National Ice Cream Month and we’re helping you celebrate from the comfort of your own home.

Local Toronto small-batch treats maker and owner of Ruru Baked Luanne Ronquillo has paired with Vitamix to create three delicious signature recipes to satisfy your ice cream craving. The best part is you’ll only need a blender to make all three.

Lemon raspberry swirl ice cream.
Photo: Arthur Mola

1. Lemon Raspberry Swirl Ice Cream


Raspberry Jam:

1 cup frozen raspberries

1 cup sugar

1 lemon juiced

Lemon Ice Cream:

500 ml/ 2 cups 25% whipping cream

250 ml/ 1 cups condensed milk

180 ml/ 3/4 cup lemon juice

zest of 1 lemon

Raspberry Swirl:

1. Combine all ingredients in a saucepan or pot.
2. Boil on medium high heat until all of the sugar has dissolved and the jam has a gel like texture, about 5 minutes.
3. Let cool. The jam should be a bit runnier than usual which makes it easier to swirl into the ice cream. If it’s too thick it can be thinned with a bit of lemon juice.

Lemon Ice Cream:

1. Put all ingredients into the a blender container
2. Blend on medium to high, until the mixture starts to thicken and air is incorporated into it. The mixture will be very thick, creamy, and a bit shiny.
3. Pour about 1/4 of the mixture into a freezer proof container (like a loaf tin or plastic container).
4. Add about 3 tbsp of raspberry jam on top, and continue to alternate with ice cream base and jam.
5. Using a small spatula or spoon, gently fold the jam and ice cream base to create a “swirl”.
6. Cover and freeze for about 3 hours.

This ice cream is best served fresh. Leave out on the counter for about 20 minutes before serving if frozen over night.

Makes 1 litre (8 servings)

Strawberry Frosé in a white bowl sitting next to a blender.
Photo: Arthur Mola

2. Strawberry Frosé Sorbet


3 cups frozen strawberry

1 cup Rosé wine

1/8 cup sugar

Makes 1 litre (8 servings)

1. Place all ingredients in a blender container and blend on medium until smooth.
2. Pour into a freezer safe container and freeze for 2 hours.
3. This can be frozen overnight, but let it sit on the counter for about 20 minutes before serving.

Melon Mint Sorbet in a white bowl sitting in front of a blender.
Photo: Arthur Mola

3. Melon Mint Sorbet


1 small honeydew

3/4 cup mint syrup (divided into 4 portions)

Mint Simple Syrup:

1 cup sugar

1 cup water

20 leaves mint chopped

Makes 1 litre (8 servings)


1. Remove rind and seeds from the melon and chop into 2 inch cubes.
2. Place on a baking sheet in a single layer making sure the cubes aren’t touching each other too much.
3. Wrap and freeze overnight.

Mint Simple Syrup:

1. Boil water and sugar in a pot until sugar is dissolved.
2. Add chopped mint while syrup is still hot. Place in a covered container and leave in the fridge overnight.


1. Place half of the melon in a blender container along with one portion mint syrup.
2. Turn the blender on low to medium speed. Using a tamper push the frozen melon into the blades.
3. Continue blending and using the tamper and add more syrup (another quarter portion) until the sorbet is smooth but still frozen.
4. Place mixture in a freezer safe container and serve immediately or place in freezer for a couple of hours for a firmer sorbet.
5. Repeat steps 1 to 4 with the other half of the melon.