No-Churn Bertolli Balsamic Blueberry Ice Cream with Olive Oil-Rosemary Shortbread

This may be the most stunning, yet simplest, dessert you will ever put together! A sweet and tangy Bertolli Balsamic blueberry compote, made from common pantry staples, is swirled into a no-churn, no-cook ice cream base, then placed in the freezer until firm. A sweet and savory Bertolli Olive Oil short bread quickly comes together in the same dish it is baked in, for a rich crumbly component that pairs beautifully with this unique drool-worthy ice cream!

Balsamic Blueberry Ice Cream with Olive Oil-Rosemary Shortbread

Ice cream ingredients

• 1 1/2 cups blueberries
• 1/4 cup strawberry jelly
• 2 1/2 tablespoons Bertolli Balsamic Vinegar
• 2/3 cup sweetened condensed milk
• 3 ounces cream cheese, softened
• 1 pint whipping cream, whipped to stiff peaks

Shortbread ingredient

• 3 cups flour
• 1¼ cups powdered sugar
• 1 teaspoon fine sea salt
• 3/4 tablespoon chopped fresh rosemary +some to garnish
• 1 cup Bertolli Classico Olive Oil

Directions
1. Preheat oven to 325* In a medium saucepan over medium-high heat, combine blueberries, jelly, and vinegar. Bring to a boil; stirring occasionally for 10 minutes. Transfer to fridge to cool.
2. In a large mixing bowl, beat cream cheese while pouring in condensed milk. Beat until smooth and light. Fold in whipped cream.
3. Spoon half the cream mixture into a deep loaf pan. Spoon half the berry mixture over cream, gently swirl to combine. Repeat process with the remaining cream and berries. Place in freezer until solid, at least 4 hours or overnight.
4. Whisk flour, powdered sugar, salt, and rosemary in a 11 x 7 in. baking dish. Stir in olive oil until combined. Press mixture down until smooth. Prick surface with a fork. Bake 20-25 minutes, or just until edges are lightly golden. Cool 20 minutes; slice into rectangles. Serve with ice cream or simply crumble over the top.