No-Churn Lemon Blueberry Ice Cream

It’s hot, it’s the end of summer, what better way to cool off with this bright and lemony no-churn cream?! It stays really creamy in the freezer and not icy which I love. Perfect treat at the end of a long hot day.

Ingredients

• 2 cups heavy cream
• 1 (16 oz) can condensed milk
• 2 tsp. vanilla extract
• 2 tsp. lemon zest
• 3 tbsp. lemon juice
• 3 tbsp blueberry jam

Directions

In a large bowl with an electric mixer, start whipping the heavy cream until frothy. Then add in the condensed milk, vanilla extract, lemon juice and zest. Continue to whip until soft peaks form and it has doubled in size.

Warm up the blueberry jam in the microwave for just about 30 seconds so you can easy spoon over the whipped cream. Pour the cream mixture into a loaf pan and spread it out evenly. Spoon the jam over the top and use a knife or toothpick to swirl it throughout. Cover with plastic wrap. Place into the freezer to set for at least 4 hours. Enjoy!!