Blueberry-Coconut No-Churn Ice Cream

Blog post

Ingredients:
2 1/2 cups fresh blueberries
2 Tbsp unsalted butter
1 lemon zested
8 oz. cream cheese
14 oz. sweetened condensed milk
1 pint heavy whipping cream
2 tsp vanilla extract
1 1/2 tsp coconut extract

To make the roasted blueberries: 
1. Turn oven to 450 degrees.
2. On an unlined sheet pan, pour 2 cups of rinsed and loosely dried blueberries.
3. Cut the butter into small cubes and zest the lemon. Toss with blueberries.
4. Roast for approximately 15 minutes until the blueberries have mostly popped and released their juices. Allow to cool before transferring to the cream mixture.

To make the cream: 
1. Line a 9" x 5" (I used a bread loaf pan) with parchment paper and set aside.
2. In a large bowl add the cream cheese, sweetened condensed milk, heavy whipping cream, and both extracts. With a handheld mixer, blend until fully combined and smooth.
3. Fold in the roasted blueberries along with the 1/2 cup of fresh blueberries.
4. Spread the blueberry cream mixture smooth and cover with plastic wrap. Place in freezer and allow to fully freeze, approximately 6-8 hours.

Original recipe.