No Churn Blueberry Lime Vanilla Cookie Crumble Ice Cream

Blueberry Lime Vanilla Cookie Crumble Ice Cream

Phew. That’s a mouthful. A really big, swirly purple, delicious mouthful.

This flavor combination came to me as I was falling asleep a few nights ago. I had to text it to my boyfriend just to make sure I wouldn’t forget. Conveniently, this no churn recipe follows the same base as my peanut butter brownie ice cream which means it’s quick and simple to throw together…which means you get to have ice cream faster!

If you decide to make some for yourself, here’s what you need:

  • 1 14-oz. can of sweetened condensed milk
  • 2 cups of heavy cream, chilled
  • A splash of vanilla
  • 1-2 pints of blueberries
  • 2 tsp of sugar
  • The zest and juice of 2-3 limes
  • Vanilla wafer cookies, crumbled

This is what you do:

  • Zest and juice the limes.
  • Dump the blueberries in a sauce pan with the sugar and lime juice over medium heat. Stir occasionally until the blueberries burst and start to break down into a jammy consistency. Feel free to help the process along by mashing the blueberries a bit as they start to burst.
  • Remove from the heat and stir in the lime zest.
  • Allow the blueberry mixture to cool completely. If you’re impatient like me, throw a towel down in the fridge and put the pot in there while you prep the other ingredients.
  • While the blueberry mixture cools, make some whipped cream. In the bowl of a stand mixer, combine the heavy cream and vanilla. Using the whisk attachment, beat until stiff peaks form.
  • Put a bunch of vanilla wafer cookies in a plastic baggie and crush them. You don’t want to release all your aggression here though. It’s good to have different size pieces.
  • In a large bowl, mix the sweetened condensed milk with the cooled blueberry mixture then gently fold in the whipped cream until well combined. Fold in the crushed vanilla wafers and once combined, top with some more crumbled vanilla wafers for that ice cream shop aesthetic.
  • Wrap tightly with plastic wrap, then freeze for at least 6 hours.
  • Devour!
Isn’t she pretty?

I was afraid before I made this that I might be trying to combine too many flavors together, but it’s incredibly well balanced. Light and refreshing, almost like a blueberry key lime pie. If you make this, I would love to hear your thoughts!

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