NO-CHURN BLUEBERRY GRAHAM CRACKER ICE CREAM

No-Churn Blueberry Graham Cracker Ice Cream image

This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Time 25m

Yield 1-3/4 quarts.

Number Of Ingredients 6

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

Steps:

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 : Calories 226 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 64mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.