You don't need an ice cream machine to make this decadent blueberry cheesecake ice cream! This is definitely a project anyone can take on.
To develop more flavor in her no-churn blueberry cheesecake ice cream, Jocelyn Delk Adams, author of the "Grandbaby Cakes" cookbook, first cooks the blueberries.
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 3 tablespoons lime juice
No-churn ice cream
- 8 ounces cream cheese, room temperature
- 14 ounces canned sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups heavy whipping cream, whipped to stiff peaks
- 3/4 cup graham cracker crumbs
For the blueberries:
1. Add blueberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
2. Continue to boil for additional 5 to 7 minutes until juices have released, berries have softened and sauce has thickened a little.
3. 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:
1. Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
2. Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
3. Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
4. Once whipped cream is folded in, carefully fold blueberries into batter only folding 3-4 times just until the blueberries have distinctly swirled through batter (don't over fold the blueberries because you will turn the entire ice cream mixture blue).
5. To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5 to 7 hours before serving.