Keep reading for the complete recipe! ^_^
INGREDIENTS
For the Blueberry Swirl
- 1 1/2 C fresh blueberries
or strawberries chopped - 1/4 C sugar
- 1 Tbs fresh lemon juice
- 1 Tbs cornstarch
For the Ice Cream
- 14 oz can fat-free sweetened condensed milk, chilled
- 8 oz cream cheese, softened
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 C full fat milk
(the higher the fat content you use, the creamier the ice cream) - 1/3 C crushed graham crackers
- Cinnamon to taste
DIRECTIONS
For the Blueberry Syrup
1. In a small saucepan, stir together blueberries, sugar, and lemon juice.
2. Bring to a boil over medium heat.
3. Reduce heat to medium-low and allow to simmer for 10 minutes.
4. Stir in cornstarch and simmer for another 5 minutes. Remove from heat.
5. Allow to cool slightly and pour into a heat-safe container.
6. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.
For the Ice Cream
1. In a food processor or blender, pulse or blend together sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.
2. Transfer to a large bowl.
3. Gently whisk in milk.
4. Pour half the mixture into a covered bowl, spoon blueberry mixture and crushed graham cracker into mixture and swirl gently with a knife.
5. Pour other half of ice cream on top followed by another layer of the blueberry cracker swirl.
6. Freeze for at least 4 hours & stir every 30-35 mins until at desired consistency.
5. Pour other half of ice cream on top followed by another layer of the blueberry cracker swirl.
6. Freeze for at least 4 hours & stir every 30-35 mins until at desired consistency.
7. Repeat step 6 until ice cream is at desired consistency.
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