No churn blueberry cheesecake ice cream

 My mom brought this over for dessert after dinner at our house a few weeks ago.  Leftovers gets left at our house all the time because three growing kids eat a lot!  This got forgotten in the freezer for a few days but when they found it again, it was gone.

From Grandbaby cakes 

2 cups blueberries

3 tbs sugar

3 tbs lime juice

8 ounces cream cheese, softened

14 ounces sweetened condensed milk 

1 tbs vanilla extract

2 cups heavy cream, whipped to stiff peaks

3/4 cup crushed graham crackers

Put the blueberries, sugar, and lime juice in a medium pot and cook over high heat

Boil for 5-7 minutes until the blueberries have released their juices and are softened

Remove from heat and cool completely

In a large bowl, beat the cream cheese at medium high speed until smooth

Add in the vanilla extract and sweetened condensed milk until smooth

Carefully fold in the whipped cream 

Add in the cooled blueberry mixture and fold carefully, only 3 or 4 times to swirl the berries, you don't want to turn all the ice cream purple

Layer the ice cream mixture and the graham cracker crumbs in a freezer safe container and freeze 5-7 hours