Blueberry Cheesecake Ice Cream is creamy, vibrant with fresh blueberries. You won’t be able to stop at just one cone to cool off with this summer! I love making ice cream. And it’s so easy to make cheesecake ice cream, and the best part is that you do not need an ice cream making machine all you need is a hand mixer
Cream Cheese: I like to use full-fat cream cheese for a rich and creamy texture, but you can use light cream cheese. Make sure your cream cheese is at room temperature. I always leave mine on the counter for a couple of hours, and it’s soft and ready to use. You can also microwave for about 20-30 seconds, and it will become room temperature. If using a microwave, make sure to remove the wrapping before popping in the microwave.
Sweet Condensed Milk: sweet condensed milk is the key ingredient in this recipe. It sweetened your ice cream and gave it a silky smooth texture that enhances the sweet and tangy cream cheese flavor.
Ingredients
- For the Blueberry Mixture
Instructions
- In a large bowl, using a hand mixer, whisk the heavy cream until it forms stiff peaks, set aside.
- In a separate bowl, using the hand mixer, cream together the cream cheese, condensed milk, and lemon zest until really creamy, and no lumps appear.
- Fold the whipped cream into the cream cheese mixture using a spatula, pour it into a large container and cover with plastic wrap, and pop it in the freezer for about 2 hours.
- Meanwhile, make the blueberry mixture. In a small saucepan, add the blueberries, vanilla sugar, cornstarch and water and cook over medium heat for about 5 minutes or until the blueberries have pop and the mixture is runny.
- Let the blueberry mixture cool down and refrigerate for a couple of hours before adding to your ice cream.
- Pour the blueberry mixture over the semi-set ice cream and swirl it in to mix a bit, pop it in the freezer to set overnight.
- Allow the ice cream to come to room temperature for about 10 minutes before serving.