Blueberry Cheesecake No-Churn Ice Cream

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

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

Blueberry Sauce

  • 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.

 

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Birthday Cake Batter No-Churn Ice Cream

After making the Birthday Cake Batter Rice Crispy Treats, my sprinkle-obsessed daughter has been begging me to make Birthday Cake Batter Ice Cream – her absolute favorite ice cream.  So, while I was in my ice cream-making mode last week, I whipped up a batch.  She was in heaven.  If you’re a birthday cake ice cream lover like her, I think you will be too.

Birthday Cake Batter No-Churn Ice Cream

  • 2 cups heavy cream, divided
  • 1 can sweetened condensed milk
  • 2/3 cup dry yellow cake mix
  • 1 tbsp butter flavor
  • 1/3 cup sprinkles

In medium bowl, whip 1 cup of heavy cream to stiff peaks. 

In seperate bowl, stir together remaining 1 cup of heavy cream, sweetened condensed milk, cake mix, and butter flavor.  Fold whipped cream into this mixture.  Fold in sprinkles.  Pour into a freezer safe airtight container and freeze until solid.

Caramel Latte No-Churn Ice Cream

After making that delicious Brownie Batter Ice Cream a few days ago, the ideas have been turning in my head with other flavors to try.  The first thought that popped in my head is my favorite coffee drink – the caramel latte.  Yes.  I must do this.  If you need an excuse to get more caffeine in your system, give this simple ice cream a try!   (There are more No-Churn ice cream recipes coming in the next few days!!!)

 

Caramel Latte No-Churn Ice Cream

Caramel:

  • 1/2 cup sugar
  • 1-1/2 tbsp butter
  • 1/3 cup heavy cream
  • 1/3 cup milk

Ice Cream:

  • 1 cup heavy cream
  • 1 cup milk
  • 1 can sweetened condensed milk
  • 1/4 cup instant coffee
  • Caramel (from above)

Prepare the caramel by cooking sugar in a saucepan until golden brown.  Add butter and stir.  Stir in the cream, and then the milk.  Let cool completely.

Whip heavy cream in a bowl.  In seperate bowl, combine milk, sweetened condensed milk, and instant coffee until smooth.  Fold in whipped cream.  Pour into a freezer safe container with a lid, and freeze overnight.