This no churn Blueberry Cheesecake Ice Cream is super easy to make, extra rich and decadent! And it is studded with fresh blueberries.
Course
Ice Cream
Cuisine
American
Prep Time15minutes
Cook Time6minutes
Total Time21minutes
AuthorManuela Zangara
Ingredients
Cheesecake Ice Cream
480gms– 2 cups heavy cream
225gms– 8 oz. cream cheeseat room temperature
415gms– 14 oz. condensed milk
½tsplemon zestgrated
Cookie crumbs
Blueberry Mixture
225gms– 1 ½ cup blueberries
3tbspgranulated sugar
½tspvanilla extract
2tbspwater
½tspcornstarch + 1 tbsp water
Instructions
Cheesecake Ice Cream
Whip the heavy cream until stiff peaks form. Keep aside.
Whisk together the cream cheese, condensed milk, and lemon zest until well combined.
Gently fold in the whipped cream with a rubber spatula, making sure not to deflate the mix.
Transfer to a container and freeze for 4 hours.
Blueberry Mixture
Put the blueberries, vanilla extract, sugar and water in a saucepan and cook for 5 minutes.
In the meantime, melt the cornstarch in the remaining tablespoon of water and then add the mixture to the blueberries. Mix and cook for 1 minute. Let it cool down completely.
To Assemble
After the 4 hours have passed, pour the blueberry mixture on top of the ice cream and swirl it a little using a knife.
Put back in the freezer overnight or until completely set.
Take the ice cream out of the freezer 10 minutes before eating. Serve with cookie crumbs on the top.