No Churn Blueberry Ice Cream

1. Add heavy whipping cream to a stand mixer or large mixing bowl. Using the whisk attachment, whip until stiff peaks form.

2. In a large bowl, whisk together sweetened condensed milk and softened cream cheese until smooth. Fold in the heavy whipping cream.

3. Place in freezer while you make the blueberry jam.

4. In a large skillet, add blueberries, lemon juice and sugar. Cook over medium heat, stirring often, until blueberries are softened and jammy. Remove from heat and place in freezer for roughly 10 minutes.

5. Remove ice cream and jam from freezer. Spoon blueberry jam over top of ice cream. Using a spoon, swirl jam through ice cream. Don’t completely mix it in (this is more so for looks). Place back in freezer for 4-6 hours or overnight.

Blueberry Streusel Cookies

1. Preheat oven to 350F. Line a baking sheet with parchment paper, then set aside.

2. Make the streusel topping. In a medium size bowl, combine butter, brown sugar, flour and cinnamon with a fork until mixture is crumbly in texture.

3. Make the blueberry jam. In a small skillet, add ingredients for blueberry jam. Cook over medium heat, stirring often, until blueberries are softened and jammy. Remove from heat and allow to fully cool. You may place in refrigerator or freezer to help jam cool faster.

4. Make the cookies. In a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, cream butter and sugar until light and creamy. Add egg and mix until combined. Add in flour, cornstarch, baking powder and soda and salt. Mix just until combined. Fold in the blueberries, gently.

5. Gently swirl blueberry jam mixture into cookies, not entirely mixing the jam into the cookies.

6. Scoop cookie dough by 2 tablespoon measurements, then top with streusel. Bake in oven for 10-12 minutes. Using a spoon, go around the edges of the cookie and push cookies back into a circular shape. Allow to cool for 5 minutes on baking sheet before transferring to wire cooling rack (cookies are very soft).