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Cloudberry Ice Cream

Cloudberries have an honoured place in the Swedish kitchen, where they are used in desserts for special occasions.


12 servings (6 Tablespoon)



Total Time:

20 Hours 13 Minutes


2.0 Litre Container

Tray of frozen cloudberry ice cream made in ice cream blender with a scoop in and 3 ice cream cones placed beside.


6 large eggs
1 cup (200 g) granulated sugar
2 teaspoons vanilla bean paste, or vanilla extract
1¾ cup (600 g) cloudberry jam
1 pinch cinnamon
3 cups (720 ml) whipped cream


1. Place eggs, sugar, vanilla, cloudberry jam, and cinnamon in the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 3½ to 4 minutes.
3. The mixture should reach approximately 160° Fahrenheit to prevent the ice cream from crystalizing when frozen.
4. Pour the mixture into a bowl and allow it to cool (placing in an ice bath will speed up this process).
5. Once the mixture is cool, fold in whipped cream and mix until well incorporated.
6. Transfer to a storage container and freeze overnight. Let ice cream soften for 5 minutes before serving.

Chef's Notes

Using your Vitamix to make fresh whipped cream is simple and mess-free. Submitted By: Lindenbaum

Nutrition Information

Serving Size 1 serving (134 g)
Amount Per Servings
Calories 410
Total Fat 17 g
Cholesterol 140 mg
Sodium 60 mg
Total Carbohydrate 62 g
Sugars 58 g
Protein 4 g