Blueberries and Cream Ice Cream

Combine the whipping cream and vanilla in a large mixing bowl, then beat with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.

Add the marshmallow crème to the whipped cream and gently fold together using a spatula until the mixture is evenly combined and fluffy.

Fold in 1 cup of the blueberries until distributed throughout the cream mixture, reserving the remaining ½ cup for garnish.

Divide the mixture evenly among 4 serving bowls or glasses.

Top each serving with the reserved blueberries and serve immediately, or transfer to the freezer for 30-60 minutes for a firmer texture.