Blueberry Cheesecake Ice Cream Recipe
User Reviews
5
Blueberry Cheesecake Ice Cream Recipe
Description
The ice cream base is made by pulsing room temperature cream cheese with heavy cream, whole milk, sugar, vanilla extract, and salt until smooth. This mixture is then churned in an ice cream maker or frozen in a container until firm. Meanwhile, a blueberry sauce is prepared by cooking fresh blueberries with water, sugar, cornstarch, lemon juice, and salt until the berries burst and the sauce thickens. After chilling, spoonfuls of the sauce are swirled into the finished ice cream. This creates a contrast between the rich, smooth cream cheese base and the bright, slightly tangy blueberry ribbons.
This ice cream is suitable for serving as a dessert on its own or paired with fruit or baked goods. It delivers a balance of creamy richness and fresh fruit flavor with a texture that alternates between smooth creaminess and sauce pockets.
The recipe yields about 2 quarts of ice cream and provides guidance for making it with or without an ice cream maker.
Ingredients
For the Ice Cream
- 2 cups heavy cream
- 1 cup milk whole
- 1¼ cups granulated sugar
- 1 cream cheese 8-ounce package, room temperature, cut into large pieces
- 1½ teaspoons vanilla extract
- pinch kosher salt
For the Blueberry Sauce
- 2 cups blueberries fresh
- 1/2 /2 cup water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- pinch kosher salt
Instructions
- Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker's instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.
- While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.
- Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.
- Store the ice cream for up to 1 week in the freezer.
Notes
- This recipe makes approximately 2 quarts of ice cream.
- You can freeze the mixture in a container if you do not have an ice cream maker.
- Prepare the blueberry sauce while the ice cream churns, and chill it to fold in later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 64mg | 3% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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