Well, what a crazy time we have been in! The world has certainly changed significantly since I posted last. But as you all know with the states shutting down and grocery stores at many times being limited it has certainly slowed my cooking down. But like many of you, I have used the time to work on other projects around the house! I will be posting off and on but I hope this first post back finds you all happy and healthy.
I’m going to start this week’s post off with some of my absolute favorite things before Covid-19 took over. This is hands down one of my favorite Taste of Home recipes and my favorite recipe that I made last summer! This was so easy and no one could stop eating it. Our son-in-law Steve in particular loved this!
I also made this using fresh blackberries (that is the picture in this post) and the result was just as good as the blueberry. I may try strawberries next time. I also added some extra crumble of the graham crackers. You won’t be disappointed with this simple and delicious summertime treat!
INGREDIENTS
- 3/4 cup fresh or frozen blueberries or blackberries (I used fresh)
- 1/4 cup sugar
- 1 Tablespoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 4-5 whole graham crackers coarsely crushed
DIRECTIONS
in a small saucepan combine blueberries, vanilla, and sugar. Bring to a boil and reduce heat. Simmer until mixture begins to thicken about 5 minutes stirring frequently. Remove from heat and cool completely. Refrigerate until chilled.
In a large bowl, beat cream until soft peaks form. Add condensed milk and beat until the mixture thickens. Gently fold in the graham crackers into cream mixture. Transfer to a freezer container allowing headspace to expand. Drop blueberry mixture by tablespoonfuls over the ice cream, cut through the ice cream with a knife,and swirl. Freeze for 8 hours or overnight before serving.
Enjoy!
