No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream Recipes

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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

Categories     Desserts

Time 25m

Yield 1-3/4 quarts.

Number Of Ingredients 6

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.

NO CHURN BLUEBERRY CINNAMON GRAHAM CRACKER SWIRL ICE CREAM



No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream image

NO CHURN Ice cream bursting with a fresh blueberry compote and swirled with cinnamon & graham crackers.

Provided by Cheyanne Holzworth

Categories     Dessert

Time 15m

Number Of Ingredients 9

2 Cups Heavy Cream
1 (14 oz) Can Sweetened Condensed Milk
1 Vanilla Bean (, Seeds Removed* (can substitute 2 tsp vanilla extract))
2 TBS Unsalted Butter
2 Pints Fresh Blueberries
2 TBS Light Brown Sugar (, packed)
1 TBS Cinnamon
1 tsp Honey
1 Cup Graham Crackers (- crushed*)

Steps:

  • Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
  • In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
  • Gently fold in the graham crackers.
  • Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
  • Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
  • For best results allow ice cream to sit at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 237 kcal, Carbohydrate 11 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 71 mg, Sodium 78 mg, Sugar 5 g, ServingSize 1 serving

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