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overhead shot of blueberry cheesecake ice cream with scoop and waffle bowls

Blueberry Cheesecake Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • freezing time: 8-10 hours
  • Total Time: 15 minutes 8-10 hours
  • Yield: 4-6
  • Category: Desserts & Sweets
  • Cuisine: American

Description

This super easy no-churn blueberry cheesecake ice cream is a real treat for any time of the year. A silky smooth cheesecake flavor meets the tart sweetness from juicy blueberries and crushed graham crackers. The best part being that it all comes together with NO ICE CREAM MACHINE!

Ingredients

  • 2 cups heavy whipping cream
  • 1 tablespoon vanilla bean paste
  • 1 (14oz) can sweetened condensed milk
  • 1 (8oz) brick-style cream cheese, softened to room temperature 
  • 1 1/2 cups fresh blueberries 
  • 3 tablespoons granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cornstarch plus 1 tablespoon water, as slurry
  • 2-3 sleeves of graham crackers, crushed

Instructions

  1. In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, whisk heavy cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. Heavy cream should be thick and whipped.
  2. In a separate large bowl, add softened cream cheese. Using a rubber spatula, mix cream cheese together until any lumps disappear. Add in condensed milk and stir until combined.
  3. Gently fold in heavy whipped cream and again mix until combined.
  4. Add mixture into a loaf pan and transfer to freezer to get semi-firm.
  5. In a small saucepan, add blueberries, sugar, lemon juice, lemon zest, and slurry (this mixture helps to thicken the blueberry sauce) into pan. Let come up to a light boil, about 5 minutes. Some blueberries will burst and some will remain semi-intact. Turn off heat and transfer blueberry sauce to a small jar to cool in fridge for a bit.
  6. Using a spoon, add a spoonful of blueberry mixture all over top of ice cream. Then, using a knife, gently swirl the sauce into the ice cream. Be careful not to over-swirl as you’ll turn the mixture blue. Nice rough swirls and dollops is what you want throughout the ice cream. Add crushed graham crackers on top, if desired. 
  7. Cover ice cream with clear wrap, then transfer back to freezer overnight, 8-10 hours.
  8. Let ice cream thaw out for a few minutes and then enjoy with waffle bowls, sugar cones, etc.

Find it online: https://www.butterbeready.com/blueberry-cheesecake-ice-cream/