Blueberry Pie No-Churn Ice Cream

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Blueberry Pie No-Churn Ice Cream

Prep: 15 minutes plus freezing • Serves: 8

1 can (14 ounces) Borden® Eagle Brand® sweetened condensed milk
1/2 teaspoon McCormick® ground cinnamon
1/2 teaspoon lemon zest
2-1/4 cups heavy cream
3 whole sheets graham crackers, coarsely crushed plus additional for garnish (optional)
1 cup blueberries plus additional for garnish (optional)

1.Line 8-inch square baking pan with parchment paper; place in freezer.

2.In large bowl, whisk milk, cinnamon and zest. In medium bowl, with mixer on medium-high speed, beat cream 4 minutes or until stiff peaks form; fold into milk mixture. Fold graham crackers and blueberries into milk mixture; spread in prepared pan, cover and freeze at least 4 hours or up to overnight. Makes about 4 cups.

3.Serve ice cream topped with graham crackers and/or blueberries, if desired.

Approximate nutritional values per serving (1/2 cup):
422 Calories, 29g Fat (18g Saturated), 93mg Cholesterol, 106mg Sodium,
36g Carbohydrates, 1g Fiber, 32g Sugars, 28g Added Sugars, 6g Protein

Smart Swaps:
Add a tablespoon of ground flaxseed for omega-3s.