Here is another variation on no-churn ice cream. In this version, I take my basic vanilla base and swirl in blueberry pie filling. Feel free to substitute other canned pie fillings, like cherry, pineapple, or jams like strawberry or raspberry. Personally, my favorite versions of this fruit swirled no-churn ice cream are blueberry and raspberry; they are my favorite berries and I always have a can of blueberry pie filling and raspberry preserves on hand.
This blueberry version is especially good served alongside a blueberry peek-a-boo square, a dessert bar my grandmother taught me how to make. Or enjoy it with a tall, cold glass of milk. Just be sure to take two scoops.
2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
1 tablespoon vanilla bean paste
1 tablespoon rum
14 ounce can of blueberry pie filling
Whip the heavy cream into soft peaks. Fold in the sweetened condensed milk, vanilla bean paste and rum. Pour into a freezer safe container. Dollop in the blueberry pie filing and swirl it in with a knife.
Place the sealed container into a freezer safe ziplock back and freeze for at least 6 hours or overnight. Scoop it out and enjoy!
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