Recipe · 13 Jun 2024

Blueberry cheesecake ice cream

This delightful blueberry cheesecake ice cream combines the rich, creamy texture of homemade ice cream with the sweet-tart flavor of fresh blueberries

If you love cheesecake you’ll most definitely LOVE this ice cream. It’s a combination of tangy blueberry and the smooth creaminess of cream cheese. Best of all, you don’t need an ice cream maker

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Servings 8 scoops

Ingredients

For the Blueberries:

2 cups fresh blueberries
3 tablespoons granulated sugar
3 tablespoons lime juice

For the Ice Cream:

250 g cream cheese room temperature
1 tin condensed milk
1 tablespoon blueberry essence
2 cups heavy whipping cream whipped to stiff peaks
¾ cup marie biscuit/tennis biscuit crumbs

Instructions

For the Blueberries:

Add blueberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.

For the Ice Cream:

Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
Beat on medium high speed then slowly add in condensed milk and blueberry essence and mix until completely smooth.
Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
To freeze, alternate adding ice cream mixture, blueberry mixture and biscuit crumbs to a freezer safe container. Freeze for at least 5-7 hours then serve.