Blueberry Cobbler No-Churn Ice Cream

• No Churn Ice Cream
• 1 1/2 cups condensed milk (full fat)
• 3/4 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• Blueberry Cobbler Chunks
• 3/4 cup all purpose flour
• 1/4 cup whole wheat pastry flour (or sub with AP flour+1 tbsp)
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 5 tablespoons super cold unsalted butter
• 1/4 cup milk of choice
• 1/2 teaspoon vanilla extract
• 11 ounces pack of fresh blueberries

1. Start with the cream base. Keep a loaf pan in the freezer until the pan is ready to be filled. Pour all three ice cream ingredients in the order listed into a large bowl and whisk vigorously. Keep whisking until faint trails start to appear in the mixture, but it doesn't need to form stiff peaks or anything close to that. It takes about 4 minutes of whisking. Pour the cream base into the cold loaf pan and freeze for 3 hours. In the meanwhile, move on to making the cobbler.
2. Preheat oven to 375 F (191 celsius). Stir the flours, salt, and sugar in a large mixing bowl. Grate cold butter into the flour mixture with medium holes in the box grater so the butter is fine enough but still somewhat chunky and cold. Add milk and vanilla, and knead with your hands. Do not over mix, though. Throw in the blueberries and knead carefully a bit more until crumbly. Spread on a baking pan and bake for approximately 14-16 minutes. Let it cool.
3. When three hours of freezing the ice cream are done, break up the cobber into small chunks and add them to the cream, stir it up a bit and mix briefly. Place loaf pan back in the freezer and freeze for another 3-4 hours. Serve and enjoy!

no churn ice cream, condensed milk, heavy whipping cream, vanilla, flour, whole wheat pastry flour, salt, white sugar, butter, milk, vanilla, pack of fresh blueberries

Taken from food52.com/recipes/38000-blueberry-cobbler-no-churn-ice-cream (may not work)