two days after starting the “no-churn blueberry graham cracker ice cream,”
it is finished!
it was actually very easy and worth the wait on freezing time.
(and worth the wait the car fiasco caused!)
no-churn blueberry graham cracker ice cream
(1 3/4 qt)
3/4c fresh or frozen blueberries (i used fresh)
1/4c sugar
1T vanilla extract
2c heavy whipping cream
1c sweetened condensed milk
4 whole graham crackers, coarsely crushed (i eyeballed what i thought we would like)
make your blueberry stuff (i called it syrup) ~
combine the blueberries, sugar, and vanilla in a small saucepan and bring to a boil. reduce heat and simmer until mixture begins to thicken, about 5-6 mins, stirring frequently. cool completely in the pan, then refrigerate until chilled. (and due to unforeseen delays, i chilled this for 2 days and it was perfectly fine.)
now for the cream~
in a large bowl (i used my stand mixer), beat the cream until soft peaks form. this took 7-8 mins with my mixer on medium speed. add condensed milk and beat until mixture thickens, about 3-4 mins, again, on medium speed. gently fold graham cracker crumbs into cream mixture. transfer to a freezer container, allowing headspace for expansion.
drop blueberry stuff by tablespoonfuls over ice cream and then cut through with a knife to swirl.
freeze for 8 hours or overnight.
(i chose the 8 hours because i had waited long enough, and the consistency was a little firmer than soft serve, but not hard.)
i will tell you, this was deliciously creamy and rich. some of us liked the fact there were whole blueberries still intact, and some said if the blueberries were mashed a bit, they would have enjoyed it more.
however, all the bowls were empty, so success!
lyrics: adam and the ants ~ “car trouble”
and she was 