Blueberry Cheesecake Ice Cream
Servings Prep Time
1.5Litre 20minutes
Servings Prep Time
1.5Litre 20minutes
Ice Cream
  • 500ml Fresh Cream
  • 250ml Full cream milk
  • 1 1/4cup Sugar
  • 1container Full Cream creamcheese
  • 1 1/2tsp Vanilla Extract / Essence
  • pinch Salt
Blueberry Sauce
  • 2cups Fresh Blueberries
  • 1/2cup Water
  • 2Tbs Sugar
  • 1Tbs Fresh Lemon Juice
  • Pinch Salt
  • 2Tbs CornstarchOptional (i.e Maizena, or Flour)
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.