Intro: Blueberry Cheesecake Ice Cream
It is incredible how much this ice cream actually tastes like blueberry cheesecake. It’s a nice sweet treat that has impressed many of my dinner guests. It’s important that the cream cheese is at room temperature for this recipe to come out right. This recipe can also be found at gardengirlrecipes.com.
1 (8-ounce) package cream cheese, at room temperature
1 cup whole milk
1 cup heavy cream
1 cup light brown sugar, lightly packed
¼ teaspoon salt
1 cup fresh blueberries
¼ cup granulated sugar
2 teaspoons corn starch
¼ cup water
1 tablespoon fresh lemon juice
1 heaping cup crumbled Graham Crackers
Step 1: Prepare Ingredients for Base
Combine the cream cheese, milk, cream, brown sugar, and salt in a food processor.
Step 2: Blend Ice Cream Base
Blend on high speed until smooth.
Step 3: Churn Ice Cream Base
Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions, usually about 15-25 minutes.
Step 4: Prepare Blueberry Sauce
Stir together the blueberries, sugar, cornstarch, water, and lemon juice over medium-low heat until the juices have thickened, about 5 minutes. Let cool.
Step 5: Layer Ice Cream & Freeze
Spoon a layer of the churned ice cream into a freezer safe container. Add a layer of the blueberry sauce and then the crumbled graham crackers. Repeat for 1-2 layers. Place in the freezer overnight.
gotclawz1 made it!