Blueberry Cheesecake Ice Cream with Graham Crackers

Ingredients Tick them off

Blueberry Ice Cream

• 3 1/2 Cups Whip Cream or Heavy Cream
• 1 Small Sweetened Condensed MilkCan
• 1 Tsp Vanilla
• 1 Cup Blueberry Sauce
• 1/2 Cup Fresh Blueberries

Blueberry Sauce

• 2 Cups Blueberriesfresh or frozen
• 1 Tbsp Cornstarch
• 3 Tbsp White Sugar
• 1 Tbsp Lemon Juicefresh squeezed
• Lemon ZestA few grates
• 1 Cup Graham Crackers( hand crushed crackers, about four whole crackers and more for serving)

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Method Tap a step to keep your place

1. Using a electric blender and a large cold bowl add whip cream or heavy cream blend on medium-high speed, until soft peaks start to form this will take about 3-4 minutes.

2. After fold in your sweetened condensed milk, Vanilla until all the mixture have been incorporated.

3. After fold in your pieces of graham crackers.

4. You will need a glass or metal bread pan 10 x 5 or less, line with parchment paper, scoop half of your mixture in pan then pour room temperature blueberry sauce over it using a knife swirl the sauce around cream.

5. Add the remaining cream mixture then blueberry sauce and do the same swirl the knife around it to make a beautiful design.

6. Freeze until completely firm, this may take 6-8 hour depending on the freezer, then cover top of ice cream with parchment paper or Sarah wrap place back in the freezer for another 3 hour or until ready to serve. Top with more graham crackers and blueberries to serve.

Blueberry Sauce

1. In a medium saucepan add all of the ingredients needed, then cook on medium heat stirring occasionally until its thickened.

2. This could take about 5-7 minutes, remove from heat and scoop in to a bowl or measuring cup place on ice to help bring it to room temperature before you use it.

3. Follow recipe above.