Homemade Blueberry Swirled Cheesecake Ice Cream

Blueberry Lemon Cheesecake Ice Cream

YES, I made homemade ice cream on the coldest day of the year. (It’s 3 degrees here in NYC.) Call me crazy. My hunny got me a Cuisinart Ice Cream Maker159 for Valentine’s Day. It’s been on my Pinterest wish list for a long time, so imagine my surprise when I woke up to make some breakfast on Saturday morning, and there it was, already set up next to the coffee maker! So of course, I didn’t waste any time making my first batch of blueberry cheesecake ice cream. Special thanks to Aczeb for making this post possible with his thoughtful gift.

Homemade Blueberry Swirled Cheesecake Ice CreamBlueberry-Lemon-Cheesecake-Ice-Cream-3
Homemade Blueberry Swirled Cheesecake Ice Cream

Homemade Blueberry Swirled Cheesecake Ice Cream

Homemade Blueberry Swirled Cheesecake Ice Cream

159

For the blueberry swirl:

1½ cups fresh blueberries

¼ cups sugar (or more depending on how sweet you prefer your blueberries)

1 tbsp fresh lemon juice

1 tbsp cornstarch

For the ice cream:

2 cups heavy cream

14 oz can fat-free sweetened condensed milk, chilled

8 oz ⅓ cream cheese, softened

1½ tsp vanilla extract

⅛ tsp salt

2/3 cup crushed graham crackers

159

1) In a saucepan, stir together blueberries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in cornstarch and simmer for another 5 minutes. Remove from heat. Consistency will be thickened.

2) Allow to cool slightly and pour into a heat-safe container. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.

3) In a food processor or blender, blend together sweetened condensed milk, cream cheese, vanilla extract and salt until smooth.

4) Transfer to a large bowl. Gently whisk in heavy cream.

5) Pour cream mixture into ice cream maker and churn according to your machine’s instructions.

6) When ice cream is similar to soft serve consistency, pour half into a freezer safe container. Spoon half of the blueberry mixture and half of the crushed graham crackers over the top. Swirl through the ice cream using a knife. Spread remaining ice cream over the top. Top with remaining blueberry mixture and crushed graham crackers. Swirl through ice cream using a knife again.

7) Freeze until desired consistency is reached.

8) ENJOY!

(This might be the most delicious thing I’ve ever made.)

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Sarah

I am a lifelong New Yorker who recently swapped the subway for the California sunshine. I'm 6'3" tall, and am always working my way through a list of creative projects that's longer than myself. I have a natural curiosity for figuring out how things are made. Currently hooked on Fabletics, dried mango, succulents and my labradoodle. When I'm not blogging here, you can find me designing jewelry, concocting new fragrances for my bath & body shop, daydreaming about one day living on a flower farm, and sourcing and shipping your jewelry supplies. Visit me at the links below if you want to connect!!

February 14, 2015
February 16, 2015

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4 Comments

  1. Reply

    plasterers bristol

    March 7, 2016

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

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