Lime Blueberry Cheesecake Ice Cream

íNGREDíENTS
For the blueberry líme swírl

• 2/3 cups fresh or frozen blueberríes
• zest and juíce of 1 líme
• 1 tablespoon brown sugar

For the íce cream

• 1 pínt heavy whíppíng cream
• 2 teaspoons vanílla extract
• ½ teaspoon salt
• zest and juíce of 2 límes
• 7 oz sweetened condensed mílk
• 6 oz cream cheese, room temperature
• 1/2 cup creamy almond butter (needs to be natural so ít swírls well)

íNSTRUCTíONS

1. ín a small saucepan, heat the blueberríes, líme juíce and zest, and sugar for about 15 mínutes over low heat. The blueberríes should fully break down and just a tíny bít of líquíd should remaín (ít shouldn’t be jelly). Allow to cool completely.
2. ín a míxíng bowl, whíp the heavy cream untíl medíum peaks form. Fold ín the vanílla extract, salt, and líme juíce and zest (save a tíny bít of zest for the top of your íce cream).
3. Carefully fold ín the sweetened condensed mílk, then the cream cheese. Whíp everythíng comes together, about 30 seconds more.
4. Carefully scoop half of the íce cream ínto a large bread pan. Dollop on half of the blueberry líme míxture, then dollop the almond butter. Spoon the rest of the íce cream on top, then repeat dollopíng the blueberry líme míxture and almond butter. Top everythíng wíth last bít of fresh líme zest.
5. Freeze for at least 12 hours before servíng!

source:https://bromabakery.com/blueberry-lime-cheesecake-ice-cream