Blueberry Honey Graham Cracker Ice Cream

It took me a little while, but here I am, finally launched this blog! And what better day than National Ice Cream Day! I’m not a trained chef or a writer but I do love to cook and bake, you can learn more about my background here. I hope to share lots of fun recipes with you that span from Lebanese dishes like Sabanikh oo ‘Riz or Kousa, to more traditional American foods like pizza. My love is definitely in baking, especially elaborate cakes like this one that was made with chai infused buttercream….swoon! 

So whatever your food likes, I hope there is something here that will spark your interest. I am always looking for new ideas to meld my Lebanese heritage with modern day cuisine. If there is something you’re interested in knowing more about, shoot me an email anytime! I would love to hear from you!!

No Churn Ice Cream

But, I digress…it’s National Ice Cream Day! I jumped on the no-churn ice cream bandwagon and made my own version: Blueberry Honey with Graham Cracker. It’s super simple to make, eggless and tasty! I may never go back to churned ice cream again. 

This no churn ice cream combines sweetened condensed milk and whipped cream to make a magical ice cream. 

I started off by cooking down some blueberries with fresh local honey, I have the BEST honey source if you’re local to Portland! 

 

Once the mixture warmed up and began to boil, I added some cornstarch to thicken the sauce quickly. A natural thickener is lemon, but I since I wanted this to thicken quickly, cornstarch was a better way to go. I let the mixture cool before I went ahead making the ice cream. 

One can of sweetened condensed milk + 2 cups of heavy whipping cream is all you need to make magic! The condensed milk gives you the sweetness that ice cream needs and the whipped cream gives the light airy texture. In a large bowl, empty your can of sweetened condensed milk and vanilla extract. Next, with your hand mixer or KitchenAid with whisk attachment, place 2 cups of cold heavy whipping cream in the bowl. Whisk on high until stiff peaks form. Take a spoonful of whipped cream and gently fold into the condensed milk mixture. Continue to do this one spoonful at a time, gently folding until the whipped cream is done. 

Since my blueberry mixture is pretty heavy and dense, I’m going to layer it into the ice cream rather than mix it in. If you have some mix-in like the graham crackers I’m using or chocolate chips, you can mix those right in now. 

Next, place a layer of your whipped ice cream and lay in an 8″ loaf pan. Then take a few spoonfuls of the blueberry mixture and swirl around. Add another layer of whipped ice cream and another layer of blueberry. End with your final layer of whipped ice cream. 

That’s it! Lay a sheet of wax paper on top to prevent ice crystals from forming and place in the freezer for at least 6 hours. Scoop and enjoy! So many variations that you can make with this simple base recipe. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Print Recipe
Blueberry Honey Graham Cracker Ice Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Passive Time 6 hours
Servings
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Passive Time 6 hours
Servings
Ingredients
Instructions
Blueberry Sauce
  1. Place blueberries + honey in a heavy bottomed pot.
  2. Place on medium high heat and let honey melt and blueberries soften, about 10 minutes.
  3. Place cornstarch + a splash of water in a small bowl to create a slurry.
  4. Add slurry to the blueberry mixture and remove from heat to thicken.
  5. Let cool.
Ice Cream
  1. Place sweetened condensed milk in a large bowl.
  2. Add in your vanilla extract.
  3. With a hand-mixer or your KitchenAid fitted with whisk, beat 2 cups of cold heavy whipping cream to stiff peaks, 3-4 minutes.
  4. One spoonful at a time, fold whipped cream into condensed milk.
  5. Be gentle and don't over mix, you want the mixture to stay light and fluffy.
  6. At this point, fold in your broken bits of graham crackers.
  7. With your 8" loaf pan layer 1/3 of your ice cream mixture on the bottom.
  8. Place a few spoonfuls of your blueberry mixture on top and swirl with a toothpick.
  9. Place another layer of whipped ice cream.
  10. Another layer of swirled blueberry.
  11. Finally, top with final layer of whipped ice cream.
  12. Place a sheet of waxed paper on top and place in freezer for at least 6 hours.
  13. Remove after frozen solid, scoop and enjoy!
Recipe Notes

**Feel free to try different mix-ins to make this your own version.

Adapted from The Kitchn

Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *