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Skyr ice cream (Icelandic blueberry-style)

Skyr - the Icelandic contribution to the fresh cheese/yoghurt limb of the dairy tree - provides a nice and wholesome basis for a delicious wild blueberry ice cream!


  • about 250 gram wild blueberry jam (made up of - at least - equal parts of fruit and sugar)
  • 450 ml (slightly less than 2 cups) skyr
  • 100 ml (slightly less than 1/2 cup) cream


  • Mix all ingredients well, ending with the fruit jam.
  • Churn in your ice cream machine, or still-freeze using your freezer (see the post on how to make ice cream without an ice cream machine for good advise on how).
  • Enjoy straight away, or store in a freezer-safe container, covered with plastic film and a lid.


Skyr is naturally very low in both fat and sugar. While this makes for a relatively wholesome ice cream, the drawback is that this ice cream will freeze quite hard if left in the freezer. For best results - enjoy freshly churned, or prepare for some thawing!