Creami Blueberry Pie Ice Cream - Ketogenic.cookingpoint.net

Prep Time: 5

Cook Time: 10

Freeze Time: 1

Total Time: 1

Servings: Pint

Calories: 806kcal

1 Graham Cracker 1 whole graham cracker has 4 rectangles. Use one whole graham cracker which equals 4 rectangles. Crush the graham cracker before using.
1 Teaspoon Butter Melted
¼ Teaspoon Cinnamon Ground
1 Teaspoon Sugar

In a small saucepan, combine the pie filling ingredients; blueberries, sugar, and lemon juice. Stir over medium heat until the sugar has dissolved and the blueberries have burst and turned into a saucy consistency. This should take about 5 minutes. Allow to cool while making the ice cream base.
Pour the ice cream base ingredients; milk, half and half and pudding mix into the Ninja Creami pint container. Mix well with a whisk.
Add the blueberry pie filling mixture to the Ninja Creami Pint container and mix together with the ice cream base.
Put the lid on the pint container and freeze on a level surface for 24 hours. After 24 hours, remove the pint from the freezer. Remove the lid.
After 24 hours, remove the pint from the freezer. Remove the lid.
Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy.
Combine the crust ingredients together (be sure the butter is melted) and stir until well combined.
Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
Dig a hole down the center of the ice cream and add in the crust mixture.
Put the Ninja Creami pint back into the Ninja Creami and process on mix-ins.
Your ice cream is ready to eat! Enjoy!