Buttered Blueberry No-Churn Ice-Cream
Serving
Cooking Time
Difficulty
As a Pollyanna, I’m cheery and positive – even when things are less than ideal. I’m also adventurous and always excited to try new things. So when @Taztastes announced the theme to this week’s #5ingredientfridays as “a dish that represents something you learnt to love about yourself”, I knew right away that it had to be Ice-Cream! But definitely not any plain ol’ Vanilla!
Buttered Blueberry is my first adveturous foray into the ice-cream world. It combines Blueberry Pie with Ice-Cream. And if ice-cream alone makes everything better, this should downright cure all woes! This ice cold treat is insanely delicious; it’s super creamy with swirls of plump blueberries and chunks of pie crust with just a touch of saltiness. It is downright sinful! What’s even better, … it’s only 5 ingredients and anyone can make this at home!
Now that I’ve made my first ice-cream, all I can think of is making more. What flavour of ice-cream should I make next? Comment below!
Buttered Blueberry Ice-Cream
Makes 2 liters / 2 Quarts
- 1Sleeve Graham Crackers, Crushed
- 57 g(1/4 cup) Melted Butter
- 1/8 tspSalt
- 200 g(2 cups) Frozen Blueberries + 13g (1 tablespoon) of Butter + 2 tablespoons Condensed Milk
- 1 473 mlCarton of Cold Whipping Cream (2 cups)
- 1 397 gCan of Condensed Milk (14 oz)
Instructions
- For Pie Crust: Preheat Oven to 350 degrees F. In a medium size mixing bowl, add crushed graham crackers, melted butter and salt. Stir to combine. Spread graham cracker mixture on a parchment lined cookie sheet and bake for 10 minutes. Remove from oven and set aside. When cool, break into small, bite-size chunks. Transfer to a freezer-safe container and place in the freezer to chill.
- Blueberry Swirl: Heat frozen blueberries plus 1 tablespoon of butter in a small saucepan on low heat for 20-25 minutes until mixture is syrupy. Remove from heat. Transfer to a small bowl, cover with plastic wrap and place in the refrigerator to chill. When ready to whip the ice-cream, remove 2 tablespoons of condensed milk from the can and add it to the blueberry mixture. Stir to combine. Return creamy blueberry mixture back to the refridgerator.
- Ice-Cream: Place a 9x5x3 inch metal loaf pan in the freezer to chill. While pan is chilling, add whipping cream to the bowl of a stand mixer equipped with a whisk attachment. Whisk until cream forms soft peaks. Add the balance of the condensed milk, in a slow and steady stream to the whipped cream. Continue beating until the whipped cream mixture forms stiff peaks. (Do not over-whip).
- To assemble: Line the well-chilled loaf pan with parchment paper. Add 1/3 of the ice-cream mixture to the bottom of pan. Dollop 1/3 of the blueberries onto the ice cream and using a butter knife, lightly swirl mixture to create streaks. Scatter 1/3 of the crumbled pie crust on top. Repeat twice, finishing off with the blueberry swirl and crumbled pie crusts pieces. Freeze for at least 5 hours until the top of the ice-cream is solid. Once the top is frozen, cover with plastic wrap. To serve, allow ice-cream to thaw slightly and then scoop as usual.
Enjoy!
Until next time…. Love,
