No Churn Blueberry Cheesecake Ice Cream

Recipe from Kelsey Byrnes, Dance Around the Kitchen

Servings: 12

Ingredients

• 1 cup blueberry pie filling
• 1 package (8 ounces) cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 2 cups heavy whipping cream, cold
• 1 cup graham cracker crumbs

Add the blueberry pie filling to a food processor and blend until smooth. Set aside.

In a large bowl, mix the cream cheese until smooth. Mix in the sweetened condensed milk and set aside.

In another large bowl, beat the heavy whipping cream until stiff peaks form. Fold in the sweetened condensed milk mixture and ⅓ cup of the pie filling.

Pour half of the ice cream base into a loaf pan. Spoon half of the remaining pie filling and half of the graham cracker crumbs on top and swirl with a butter knife. Repeat with the remaining ice cream, pie filling and graham cracker crumbs.

Freeze for 6 to 8 hours.

Tip: Try using different flavors of pie filling such as cherry, strawberry or raspberry.