I know this isn't quite the traditional Labor Day pie that you might have had in mind, but this citrus blueberry pie no-churn ice cream is even better in my opinion! It's made with @localhivehoney’s limited edition Cali Citrus Blossom Honey for an added citrus boost!⁠ ⁠ As much as I'd like to bust out my cozy sweaters, it's just not quite time yet - we've got temperatures in the 90's for the next week! If you're in the same boat as me, then head over to the link in my profile to grab yourself a bottle of Local Hive's Cali Citrus Blossom Honey to make this ice cream while the weather's still warm! ⁠ ⁠ Recipe is below!⁠ ⁠ Ingredients:⁠ ⁠ 2 tbsp. Cali Citrus Blossom Honey⁠ 3⁄4 cup fresh or frozen blueberries⁠ 1 baked pie crust (store-bought or homemade)⁠ 1 tbsp. vanilla extract⁠ 2 cups heavy whipping cream⁠ 1 cup sweetened condensed milk⁠ 1⁄2 tsp. salt⁠ Cali Citrus Blossom Honey for swirling and drizzling⁠ ⁠ Directions:⁠ ⁠ 🍋In a small saucepan, combine the blueberries, Cali Citrus Blossom honey, and vanilla extract. Bring to a boil and then reduce to a simmer for 5-10 minutes, or until the mixture begins to thicken to a jam-like consistency. Place in a heatproof bowl and refrigerate to cool.⁠ ⁠ 🍋Bake the pie crust and then break into small pieces once cooled. Set aside.⁠ ⁠ 🍋Line a regular-sized loaf pan with parchment paper and set aside. In a mixing bowl with the whisk attachment, beat the heavy cream until soft peaks form. ⁠ ⁠ 🍋Gently fold in the salt and sweetened condensed milk until everything is well combined. Fold in the pie crust pieces. ⁠ ⁠ 🍋Pour half of the ice cream mixture into the prepared loaf pan. Drop spoonfuls of jam and Cali Citrus Blossom honey throughout the ice cream. Using the tip of a knife, make large swirls to incorporate the honey and blueberry jam. Gently pour the remaining ice cream on top and repeat with additional honey and the remaining jam. Drizzle with additional honey and jam if desired. ⁠ ⁠ 🍋Freeze for 12 hours. Then serve and enjoy!⁠