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Blueberry Cheesecake Ice Cream

When blueberries are in season I love to buy them in bulk! Since having a baby I haven’t had much chance to make my own ice cream, so when I got the opportunity a few weeks ago I had to try making blueberry cheesecake ice cream! We love berries and we love cheesecake, so its a definite double yum!

The original recipe I looked at required vanilla cheesecake ice cream then pouring over a homemade blueberry compote. I wanted to be different so I mixed it all up!  My husband rated this one first place of all the ice cream I have made!

Top 7 Health Benefits of Blueberries

Wondering about the health benefits of blueberries and how they’re beneficial? Here are the top seven health benefits of blueberries:

  1. High in Antioxidants
  2. Help Fight Cancer
  3. Amp Up Weight Loss
  4. Boost Brain Health
  5. Alleviate Inflammation
  6. Support Digestion
  7. Promote Heart Health

So I know this recipe is loaded with sugar, so if you are looking for a healthier version try substituting it with some natural sugar sources.  Let me know if I should give it a try and share my thoughts!

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Blueberry Cheesecake Ice Cream
Cuisine Burst Cuisine
Prep Time 20 minutes
Servings
Litre
Ingredients
Ice Cream
  • 500 ml Fresh Cream
  • 250 ml Full cream milk
  • 1 1/4 cup Sugar
  • 1 container Full Cream creamcheese
  • 1 1/2 tsp Vanilla Extract / Essence
  • pinch Salt
Blueberry Sauce
  • 2 cups Fresh Blueberries
  • 1/2 cup Water
  • 2 Tbs Sugar
  • 1 Tbs Fresh Lemon Juice
  • Pinch Salt
  • 2 Tbs Cornstarch Optional (i.e Maizena, or Flour)
Cuisine Burst Cuisine
Prep Time 20 minutes
Servings
Litre
Ingredients
Ice Cream
  • 500 ml Fresh Cream
  • 250 ml Full cream milk
  • 1 1/4 cup Sugar
  • 1 container Full Cream creamcheese
  • 1 1/2 tsp Vanilla Extract / Essence
  • pinch Salt
Blueberry Sauce
  • 2 cups Fresh Blueberries
  • 1/2 cup Water
  • 2 Tbs Sugar
  • 1 Tbs Fresh Lemon Juice
  • Pinch Salt
  • 2 Tbs Cornstarch Optional (i.e Maizena, or Flour)
Instructions
Ice Cream
  1. Mix all the ingredients for the ice-cream really well in a food processor or blender until it forms a smooth and creamy liquid. (From experimenting, I actually found that if you add the cream cheese a bit later and keep some lumps in the mixture it makes the ice cream very yummy in the end!)
  2. Using your machine instructions pour the custard (Ice cream mixture) in your ice cream maker and let it churn until you made ice cream! P.s. Check the notes below on how to make it without an ice-cream maker.
Blueberry Compote
  1. In a medium sauce pan over low heat combine the blueberries, water, sugar, lemon juice, salt, (Cornstarch) and bring to a low boil.
  2. When the berries begin to burst and a thick juice has been formed after about 5 mins pour it into a small bowl and refrigerate until the ice cream is done.
Blueberry Ice Cream
  1. Once the ice-cream is done, add it to a freezer safe bowl. Drop dollops of the blueberry sauce into the ice cream and swirl it through with a knife making sure the bluberry sauce gets everywhere!
  2. Pop the bowl into the freezer and enjoy once it has frozen through.
Recipe Notes

Making this without an ice cream maker?

Freeze the ice-cream mixture until it has hardened a bit.  For about 3-4 hours (depending on freezer).  Then take it out and mix the blueberry sauce in.

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