Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

It. Is. HOT.

While the rest of the country goes back to school, bundles up, and prepares for the onslaught of all things pumpkin, it’s still a million (okay, 90+) degrees here in southern California. Ugh. The thought of turning on my oven this week made me cringe, so I opted for a no-fuss, cool treat instead. Behold the glory of Blueberry Cheesecake Ice Cream!

The best part of this recipe – originally featured on Pastry Affair, one of the most beautiful food blogs on the Internet – is that it doesn’t require an ice cream maker, or any fancy tools except a hand or standing mixer. It’s also incredibly easy – a great option for those who’d like to make their own ice cream, but are intimidated by the process of cooking crème anglaise. The result is a rich, creamy dessert bursting with blueberry deliciousness. I ate all three cones in this photo, if that’s any indication of its amazing flavor. Make, enjoy, and bring on the Fall!

BLUEBERRY CHEESECAKE ICE CREAM

Yields | 1 quart

Inspiration | Pastry Affair

  • 1 1/2 cups blueberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch
  • 6 ounces softened cream cheese
  • 1/2 cup light brown sugar
  • 2 cups whipping cream, cold
  • 2 tsp pure vanilla extract
  • Waffle cones, to serve (optional)
  1. In a small saucepan over medium-high heat, cook blueberries and granulated sugar until berries burst and release their juices (approximately 5-10 minutes). Add the cornstarch to thicken and continue cooking for another 1 to 2 minutes. Remove from heat and place blueberries in the freezer to cool quickly (approximately 15 minutes).
  2. In the large bowl of an electric mixer, beat the cream cheese and brown sugar until smooth. Add 1/2 cup cream and whip until the cream cheese mixture becomes incorporated. Scrape the bowl as needed. Add the rest of the cream and the vanilla extract and continue whipping until stiff peaks form. (this step may also be done with a hand mixer and a healthy dollop of patience!)
  3. In a plastic container, spread half the whipped cream. Top with half the blueberries. Spread the remaining cream and top with the remaining blueberries. Using a knife, swirl the ice cream. Cover and place in the freezer for at least 6 hours. Serve in waffle cones, if desired.
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3 thoughts on “Blueberry Cheesecake Ice Cream

  1. Pingback: blueberry cheesecake ice cream. | country bumpkin.

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