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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.