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blueberry ripple no-churn ice cream
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Total: 6 hours, 15 minutes


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Step 1

In a large bowl, whisk together the evaporated milk and vanilla. In another bowl, use a hand mixer set on medium speed to whip the heavy cream until stiff peaks form, about 2 minutes. Gently fold in the whipped cream into the evaporated milk mixture.

Step 2

Set aside ¼ cup of the graham crackers. Fold in the remaining crackers into the ice cream base, then pour the mixture into a loaf pan. Dot on blueberry jam on the surface of the mixture, then use a spoon to gently swirl it in.

Step 3

Freeze the ice cream until solid, about 6 hours.