Sunday, July 18, 2021

Blueberry Cheesecake Ice Cream #SundayFunday

Blueberries and Cream Cheese combine to make this amazing Ice Cream that tastes like the filling of a marvelous cheesecake.  

Blueberry Cheesecake Ice Cream

The Sunday Funday Bloggers are celebrating National Ice Cream Day.......

Mayuri of Mayuri's Jikoni invited the group to join her in celebrating this fun foodie holiday.  Let's see what everyone churned up.......


blueberry mixture

This is a super easy recipe.  It doesn't contain eggs so the only cooking involved is in making the blueberry mixture. You can do this at your convenience and then put it in the refrigerator until you are ready to make the ice cream.  This is especially useful if you have blueberries that are getting past their prime but don't have time to make the whole recipe.  You can do this quick step and then finish the rest in the next few days at your convenience.

Blueberry Cheesecake Ice Cream pin
I hope you find an ice cream to make for National Ice Cream day or that you get the opportunity to go to an Ice Cream parlor and enjoy your favorite flavor.  




Desserts, Fruit, Blueberries, Ice Cream, Dairy
Desserts, Ice Cream
American
Yield: 8 servings
Author: Wendy Klik
Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Blueberries and Cream Cheese combine to make this amazing Ice Cream that tastes like the filling of a marvelous cheesecake.
Prep time: 20 MinCook time: 7 MinInactive time: 6 HourTotal time: 6 H & 27 M

Ingredients

  • 1/4 c. sugar
  • 1 T. cornstarch
  • 1/3 c. water
  • 1 1/2 c. blueberries
  • 2 t. lemon juice
  • 4 oz. cream cheese, room temperature, cubed
  • 2/3 c. brown sugar
  • 1/4 t. cinnamon
  • pinch of salt
  • 1 1/2 c. heavy cream
  • 1 1/2 c. light cream
  • 1 T. bourbon
  • 1 t. vanilla

Instructions

  1. Place the sugar, cornstarch and water in a saucepan over medium heat.  Cook and stir until smooth.  Add the blueberries and lemon juice.  Bring to a low boil and cook, stirring occasionally, until thick and berries begin to burst.  Pour into a bowl and refrigerate until chilled.
  2. Place cream cheese, brown sugar, cinnamon and salt in a food processor.  Pulse until smooth and combined, scraping bowl as needed.
  3. Whisk together the heavy and light cream, bourbon and vanilla.  With food processor running, slowly add 1/3 of the cream to the bowl.  Stop and scrape.  Repeat this process twice more.  After the last scrape, pulse a couple of times.
  4. Pour into your ice cream maker and churn according to the manufacturers instructions adding the blueberry sauce when churning is nearly complete.  
  5. Transfer to a 1 qt. container.  Place a layer of plastic wrap directly on top of the ice cream and then cover so it is air tight.  Freeze for at least 4 hrs or overnight.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #147.

Nutrition Facts

Calories

392.94

Fat (grams)

29.72

Sat. Fat (grams)

17.76

Carbs (grams)

29.20

Fiber (grams)

0.73

Net carbs

28.47

Sugar (grams)

26.96

Protein (grams)

3.71

Sodium (milligrams)

110.85

Cholesterol (grams)

91.44

10 comments:

  1. Who can refuse a good creamy cheesy scoop of homemade ice cream? I can't. I've not tried making cheesecake ice cream. Wendy, an easy to follow blueberry cheesecake ice cream, will try the recipe out. Also the sweet corn ice cream sounds interesting.

    ReplyDelete
    Replies
    1. Please let me know how you like them Mayuri. Thanks for hosting this week.

      Delete
  2. Oh yes! This is my kind of ice cream! And now I'm gonna have to go out and get some blueberries!

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  3. I just recently made a strawberry jam and cream cheese ice cream that is very similar. I've got to try your version for "scientific" purposes, lol!

    ReplyDelete
  4. Oh, wow! I cannot wait to try this, Wendy. Hooray for homemade ice cream.

    ReplyDelete
  5. That looks so good with blueberries..yum!

    ReplyDelete

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