No Churn Blueberry Muffin Ice Cream

🧂 Ingredients

• 2 pints fresh blueberries, washed & dried
• 4 tbsp lemon juice
• 2 cups Dixie Crystals granulated sugar
• 1/2 cup flour
• 1/4 cup Dixie Crystals granulated sugar
• 1/2 tsp ground cinnamon
• pinch of salt
• 4 tbsp butter, cold & cubed
• 2 cups heavy whipping cream
• 1 14 oz can sweetened condensed milk

Instructions

• 1 Add the blueberries, lemon juice, and sugar to a large skillet over medium heat.
  Stir together until evenly combined. Continue cooking, stirring occasionally,
  until the berries have burst and the liquid thickens into syrup. 
• 2 Transfer the compote to a mason jar and let cool completely before using.
• 3 To the bowl of a food processor, add the flour, sugar, cinnamon, and pinch of
  salt. Whip together to combine. Add the cubed butter and mix again until the
  dough is crumbly.
• 4 Line a baking sheet with parchment paper and spread the streusel dough out onto
  it in an even layer.
• 5 Bake at 350 degrees for 10 minutes. Stir the streusel up, spread it back out
  into an even layer, and then bake it an additional 10 minutes. Break it up
  again, and let it cool completely.
• 6 In the bowl of a stand mixer, whip the cream until it's light, fluffy, and stiff
  peaks have formed. Don't over mix-- or you'll end up with butter.
• 7 Stir in the sweetened condensed milk until evenly combined. Chill the mixture
  for 30 minutes. Transfer the mixture to a metal loaf pan.
• 8 Stir 1/2 cup of the compote and 5 tbsp of streusel into the ice cream, just
  until evenly combined. Use a spatula to smooth out the top. Cover and freeze,
  for 2 hours or until firm. 

Nutrition Info