This summer has just been an episode of people asking me over and over again to make them this ice cream, so now I am releasing the recipe to humanity. You want it so much? Then make it yourself you lazy baboon.-Me.
Ingredients:
14 oz sweetened condensed milk
2 tbsp vanilla bean paste or vanilla extract
1/2 tsp salt
4 oz cream cheese, room temperature
2 cups heavy cream
3 cups frozen blueberries
2 tbsp lemon zest
1/4 cup white sugar
2 cups chopped/shredded flakey pastry crust or pie crust (baked)
Directions:
Mix blueberries, lemon zest, and sugar in a medium saucepan over medium heat. When the sugar has melted, let the mixture cool for at least 45 minutes at room temperature or 30 minutes in the fridge.
In a medium mixing bowl, whisk together the sweetened condensed milk, vanilla, and salt.
In a bowl of a stand mixer, beat the cream cheese until fluffy, and whip in the heavy cream until stiff peaks form.
Whisk the condensed milk mixture into the cream mixture until fully combined. Fold in the blueberry sauce and chopped pastry crust until barely combined.
Pour the ice cream batter (dough? batter? idk what to call it) into a tupperware or ice cream tub.
Freeze for at least 6 hours.
Scoop, Serve, and Enjoy!