No churn Blueberry Ice Cream with Graham Cracker Crumbles

Make your own No churn Blueberry Ice Cream with Graham Cracker Crumbles
The hardest part is waiting for it to freeze!
Makes 1 ¾ quarts

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

Directions:
1. 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.
2. 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.

Comments are not available on this story.