Blueberry Pie Ice Cream

 Blueberry Pie Ice Cream

 4-6 Servings | 10-minute Prep Time | 10-minute Cook Time | Overnight Rest Time

Ingredients

12 oz. Fresh Blueberries

¼ c. Brown Sugar

2 Tbsp. Fresh Lemon Juice

½ tsp. Ground Cinnamon

1 c. Heavy Whipping Cream

1 c. Sweetened Condensed Milk 

1 c. Graham Cracker Crumbs

Instructions 

In a small saucepan over medium heat, add blueberries, brown sugar, and lemon juice. 

Once the blueberries begin to warm and the sugar starts to melt, use a potato masher to smash the berries. Let mixture come to boil and reduce about a quarter of the liquid, about 7 minutes.  Save some of the mixture to plate with later on.

Remove from heat and let cool completely. 

For the ice cream base, blend heavy cream in a large bowl using a hand mixer until stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Add the cooled blueberry mixture to the ice cream base and mix with the hand mixer until well incorporated. 

Add the graham cracker crumbs to the base and fold in using a wooden spoon. 

Pour mixture into a freezer-safe, air-tight container.

Cover and freeze overnight.  

Serve with the saved blueberry jam mixture and more graham cracker crumbs.