1. Line 8-inch square baking pan with parchment paper; place in freezer.
2. In large bowl, whisk milk, cinnamon and zest. In medium bowl, with mixer on medium-high speed, beat cream 4 minutes or until stiff peaks form; fold into milk mixture. Fold graham crackers and blueberries into milk mixture; spread in prepared pan, cover and freeze at least 4 hours or up to overnight. Makes about 4 cups.
3. Serve ice cream topped with graham crackers and blueberries, if desired.
- 29 g Total fat
- 18 g Saturated fat
- 93 mg Cholesterol
- 106 mg Sodium
- 36 g Carbohydrates
- 1 g Fiber
- 32 g Sugar
- 28 g Added sugar
- 6 g Protein
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Nutritional Information
- 29 g Total fat
- 18 g Saturated fat
- 93 mg Cholesterol
- 106 mg Sodium
- 36 g Carbohydrates
- 1 g Fiber
- 32 g Sugar
- 28 g Added sugar
- 6 g Protein
Directions
1. Line 8-inch square baking pan with parchment paper; place in freezer.
2. In large bowl, whisk milk, cinnamon and zest. In medium bowl, with mixer on medium-high speed, beat cream 4 minutes or until stiff peaks form; fold into milk mixture. Fold graham crackers and blueberries into milk mixture; spread in prepared pan, cover and freeze at least 4 hours or up to overnight. Makes about 4 cups.
3. Serve ice cream topped with graham crackers and blueberries, if desired.