Blueberry Cheesecake Ice Cream
Nothing better than homemade ice cream! This blueberry cheesecake ice cream is creamy, delicious, and so fruity. This recipe requires an ice cream machine and makes 1 1/2 quarts.
Servings: 8 people
Equipment
- Food processor or blender
- Ice Cream Maker
Ingredients
Cheesecake Ice Cream
- 8 oz cream cheese, softened
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Blueberry Compote
- 2 cups blueberries
- 3 tablespoons granulated sugar, plus more to taste
- 2 teaspoons cornstarch
- 1/2 cup water
- 1/2 teaspoon fresh lemon juice
Instructions
- Check your ice cream machine's instructions first. Mine required freezing the bowl 1 day ahead.
- Prepare the berry compote: add blueberries, 3 tablespoons sugar, cornstarch, water, and lemon juice to a small saucepan over medium heat. Bring to a boil and then lower heat to low. Cook, stirring often until blueberries are bursting and the compote thickens, about 4-5 minutes. Transfer to a shallow bowl and refrigerate until cooled.
- Make the cheesecake ice cream: Combine cream cheese, whole milk, heavy cream, 1 cup granulated sugar, vanilla extract, and a pinch of salt in a food processor. Pulse until well combined. Pour mixture into the bowl of an ice cream maker and churn according to the ice cream maker manufacturer’s instructions.
- Once the ice cream is done churning, add half of the ice cream into a freezer-safe container. Add half of the compote on a layer and swirl using a knife. Then add the rest of the ice cream on top, and top with the remaining berry compote and swirl.
- Freeze for about 2 hours before serving or overnight.