Blueberry
Graham Cracker Ice Cream Recipe
This
sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and
graham cracker pieces. You can use raspberries in place of the blueberries for
a different berry flavor. Ingredients :
3/4
cup fresh or frozen blueberries
1/4
cup sugar
1
tablespoon vanilla extract
2
cups heavy whipping cream
1
cup sweetened condensed milk
4
whole graham crackers, coarsely crushed
How
To Make Blueberry Graham Cracker Ice Cream :
In
a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil;
reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring
frequently. Cool completely. Refrigerate until chilled.
In
a large bowl, beat cream until soft peaks form. Add condensed milk; beat until
mixture thickens. Gently fold graham crackers into cream mixture. Transfer to
freezer containers, allowing headspace for expansion. Drop blueberry mixture by
tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl.
Freeze for 8 hours or overnight before serving.
Nutrition
Facts :
1/2
cup: 226 calories, 15g fat (9g saturated fat), 46mg cholesterol, 64mg sodium,
21g carbohydrate (18g sugars, 0 fiber), 3g protein.