Description
This Blueberry Cheesecake Ice Cream combines creamy cheesecake flavor with a sweet blueberry swirl and crunchy graham cracker pieces for an irresistible frozen dessert that’s perfect for warm days or any occasion needing a cool treat.
Ingredients
Ice Cream Base
- 8 oz cream cheese, softened
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
Mix-ins
- 1 cup blueberry compote
- 1 cup crushed graham crackers
Instructions
- Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring there are no lumps for a silky ice cream texture.
- Add Sweeteners and Dairy: Gradually mix in the sugar, heavy cream, whole milk, and vanilla extract into the smooth cream cheese. Stir thoroughly to combine all ingredients evenly.
- Chill the Mixture: Cover the mixture and refrigerate it for 2 hours to allow it to chill completely, which helps the ice cream to churn better later.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream becomes thick and creamy.
- Fold in Blueberry and Graham Crackers: Gently fold the blueberry compote and crushed graham crackers into the churned ice cream, taking care to swirl the blueberries gently for a marbled effect if desired.
- Freeze to Set: Transfer the ice cream to an airtight container and freeze it for at least 4 hours to allow it to firm up before serving.
Notes
- Swirl the blueberries gently to achieve a beautiful marbled effect without fully mixing the compote.
- You can use homemade blueberry compote or store-bought blueberry sauce; both work equally well for this recipe.
- If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir vigorously every 30 minutes until firm for a no-churn alternative.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Churning
- Cuisine: American
