Homemade Blueberry Ice Cream (no-churn recipe!)

Ingredients

• 2 TBS Unsalted Butter
• 2 Pints Fresh Blueberries (– washed and dried)
• 2 TBS Light Brown Sugar (- packed)
• 1 TBS Ground Cinnamon (– packed (substitute: granulated white sugar))
• 1 tsp Honey
• 2 Cups Heavy Cream
• 14-ounce Can Sweetened Condensed Milk
• 2 tsp Pure Vanilla Extract ((substitute: seeds from 1 whole vanilla bean))
• 1 Cup Graham Crackers (– crushed )

Instructions

1. 1

   Make Blueberry Compote: Make blueberry sauce: Melt the butter in a medium saucepan over medium-heat on the stove-top. Once the butter melts, add the blueberries, sugar, cinnamon, and honey. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Once the blueberry mixture is boiling, immediately reduce the heat to maintain a gentle simmer. Simmer the blueberry sauce, stirring occasionally, for 4-6 minutes, or until the blueberries are burst and the mixture resembles a chunky sauce. Remove the compote from the stovetop. Set aside and allow the blueberries to cool completely.

2. 2

   Start Ice Cream - Whip Cream: Start Ice Cream – whip cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whip until the cream ALMOST reaches stiff peaks.

3. 3

   Add Condensed Milk: Add milk and vanilla: Add the condensed milk and vanilla extract to the bowl with the whipped cream. Whip until the mixture forms stiff peaks, about 1 minute.

4. 4

   Fold In Blueberries: Fold in crackers and blueberries: Add the crushed graham crackers and the cooled blueberry sauce to the vanilla ice cream and use a rubber spatula or fork to gently swirl and fold the ingredients together.(Note: Try to avoid aggressively stirring the ice cream.) (Tip: If you prefer a layered ice cream, skip this step, and simply do a few layers of everything in the pan, starting with the vanilla ice cream, followed by graham crackers and blueberries. Repeat!)

5. 5

   Transfer to Storage Container: Add to ice cream container or loaf pan: Use a rubber spatula to carefully transfer the blueberry ice cream to an ice cream storage container or loaf pan. Cover the ice cream with a large sheet of wax freezer paper, gently pressing to adhere the paper to the top of the dessert.

6. 6

   Freeze Ice Cream: Freeze: Place the container of ice cream in the freezer and freeze for at least 6 hours, or up to 2 weeks.

7. 7

   Serve Blueberry Ice Cream: Serve: For the creamiest, dreamiest ice cream, let the container thaw for 5-10 minutes on the counter before scooping and serving. Enjoy!