Yes, another ice cream recipe. My kitchen has turned into sort of an ice cream factory lately. I just keep thinking of new flavors I want to play with! Can you blame me? Smooth. Creamy. Just mix it up and throw it in the freezer. Doesn’t get much easier. So, when we had a big bowl of blueberries that were reaching their last days, I decided to make a blueberry cheesecake ice cream! Super delicious. Seriously. It was my husband’s favorite so far.
Blueberry Cheesecake No-Churn Ice Cream
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1/3 cup spreadable cream cheese
- 2 tsp vanilla
- 1 cup graham cracker chunks
- 2-1/2 cups fresh blueberries
- 1/4 cup sugar
- 1-1/2 tsp cornstarch
- 1 tbsp cold water
- 1-1/2 tsp lemon juice
Prepare the blueberry sauce by combining all ingredients in a small saucepan. Cook, stirring often, until thickened. Let cool before proceeding.
For the ice cream, whip one cup of the heavy cream to stiff peaks. In seperate bowl, beat cream cheese with sweetened condensed milk until smooth. Add remaining cup of heavy cream and vanilla; stir until smooth. Fold whipped cream into mixture. Spoon blueberry sauce over whipped cream mixture. Sprinkle graham cracker chunks over top. Gently fold in until there are ribbons of blueberry sauce running through – do not overmix.
Pour into a freezer proof, airtight container and freeze until firm.