Blueberry Pie No Churn Ice Cream

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