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Blueberry Cheesecake Ice Cream: A Deliciously Creamy Summer Treat

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Enjoy the delightful combination of creamy cheesecake and fresh blueberries in this homemade Blueberry Cheesecake Ice Cream. With a rich cream cheese base and a swirl of luscious blueberry sauce, it’s the perfect treat for any occasion!

Ingredients

Scale
  • 2 cups fresh blueberries (or frozen, if fresh are unavailable)
  • 1 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla bean paste (or an additional teaspoon of vanilla extract)
  • 1/4 teaspoon salt
  • 1/2 cup crushed graham crackers (for garnish)

Instructions

  1. In a medium saucepan, combine the fresh blueberries, 1/2 cup of granulated sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5-7 minutes.
  3. Once the mixture is bubbling, reduce the heat to low and let it simmer for another 5 minutes.
  4. Remove from heat and let it cool slightly.
  5. For a smoother sauce, blend the mixture using an immersion blender or transfer it to a blender and pulse until smooth.
  6. Set the blueberry sauce aside to cool completely while you prepare the ice cream base.
  7. In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar until smooth and creamy.
  8. Add the heavy cream, whole milk, vanilla extract, vanilla bean paste, and salt to the bowl.
  9. Using an electric mixer, beat the mixture on medium speed until it is well combined and slightly thickened, about 2-3 minutes.
  10. Taste the mixture and adjust the sweetness if necessary by adding more sugar, a tablespoon at a time, until it reaches your desired sweetness.
  11. Once the blueberry sauce has cooled completely, gently fold it into the ice cream base.
  12. Use a spatula to swirl the blueberry sauce into the mixture, creating a marbled effect. Be careful not to overmix; you want to see ribbons of blueberry throughout the ice cream base.
  13. Cover the bowl with plastic wrap or a lid and refrigerate the ice cream base for at least 2 hours, or until it is thoroughly chilled.
  14. Once the mixture is chilled, pour it into your ice cream maker.
  15. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  16. If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir it every 30 minutes for about 3-4 hours until it reaches a creamy consistency.
  17. If you like a bit of crunch, fold in the crushed graham crackers into the ice cream during the last few minutes of churning.
  18. Transfer the churned ice cream to an airtight container.
  19. Smooth the top with a spatula and drizzle any remaining blueberry sauce on top, swirling it gently with a knife for a beautiful presentation.
  20. Seal the container with a lid and place it in the freezer for at least 4 hours, or until it is firm.
  21. If you’re planning to serve it later, let it sit at room temperature for about 10-15 minutes before scooping to make it easier to serve.
  22. Scoop the ice cream into bowls or cones, and if desired, top with additional blueberry sauce and a sprinkle of crushed graham crackers for that cheesecake effect.
  23. Enjoy your homemade blueberry cheesecake ice cream with friends and family, and watch as they rave about the delicious flavors and creamy texture!

Notes

  • Store any leftover ice cream in an airtight container in the freezer. It’s best enjoyed within 2-3 weeks for optimal flavor and texture.
  • If the ice cream becomes too hard, let it sit at room temperature for a few minutes before scooping.

Find it online: https://anasrecipes.com/blueberry-cheesecake-ice-cream/