Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream Recipe: A Delicious and Healthy Summer Treat

Are you looking for an easy and delicious dessert to enjoy during the hot summer months? Look no further than this blueberry cheesecake ice cream recipe! Blueberry cheesecake is already a favorite dessert, but when turned into ice cream, it becomes even more refreshing and satisfying.

Blueberries are not only delicious but also a great source of antioxidants and vitamins. By combining them with cream cheese, this dessert becomes rich, creamy, and packed with flavor. It's the perfect combination of sweet and tangy.

To make this blueberry cheesecake ice cream, start by cooking the blueberries with sugar, lemon juice, cornflour, and water. This mixture will create a thick, sweet blueberry sauce that will be the base of the ice cream. Let it cool before adding it to a mixture of cream cheese, milk, and heavy cream.

Before making the ice cream mixture, make sure to freeze the bowl and wire whisk for at least 15 minutes. This will help the cream reach its maximum volume when whipped. Once everything is mixed, pour it into an ice cream maker and let it churn until it reaches a creamy, smooth consistency.

Serve this delicious ice cream with fresh blueberries and a dollop of whipped cream for an extra touch of indulgence. This recipe is a perfect treat for hot summer days, a dessert that everyone will love. Try it out and share your comments!

You may also like Mango Ice Cream, Strawberry Ice Cream and Blackberry Ice Cream.

Blueberry Cheesecake Ice Cream 2017-07-14 02:27:54

Serves 6    Blueberry Cheese Cakes are consider to be one of the most desirable desserts ever made! What makes it even better, making it into a delicious and creamy cheesecake ice cream.! So try it out!                             Print        Prep Time   06:00        Cook Time   00:08        Total Time   06:08

Prep Time   06:00        Cook Time   00:08        Total Time   06:08                      Ingredients

1. 1 cup heavy whipping cream
2. 1/2 cup sweetened condensed milk
3. 4 ounce softened cream cheese (113 g)
4. 1 tsp vanilla essence          For Blueberry Sauce
5. 1 cup fresh blueberries
6. 1/4 cup water
7. 2 tbsp sugar
8. 1 tsp cornflour
9. 2 tsp lemon juice
10. a pinch of salt          Instructions
11. Cook blueberries, sugar, water, cornflour, salt and lemon juice in a small saucepan over medium heat for about 5 to 6 mins. Allow boiling it until it becomes thick. Now blueberry sauce is ready.
12. Let it cool for some time, then keep it in the refrigerator for 30 mins.
13. Meanwhile, by using an electric stand mixer or hand mixer, beat or whisk cream cheese until creamy.
14. Then add heavy whipping cream, condensed milk, and vanilla essence, whisk it on high speed until soft peaks form.
15. Spread half of this mixture in an airtight container.
16. Then spoon the chilled blueberry sauce over the whipped mixture.
17. And again top with the remaining cream mixture evenly.
18. By using plastic spatula or knife, swirl or mix gently the blueberry sauce into the cream mixture. Close the lid and freeze it for 6 hours or until firm.          Notes
19. You can also add some graham cracker crust over the blueberry sauce.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Blueberry Cheesecake Ice Cream

Serves 1
Prep Time: 06:00
Cook Time: 00:08
Total Time: 06:08

Ingredients

• 1 cup Heavy Whipping Cream
• 1/2 cup Sweetened Condensed Milk
• 4 ounces (113 g) Cream Cheese
• 1 tsp Vanilla Essence
• 1 cup Fresh Blueberries
• 1/4 cup Water
• 2 tbsp Sugar
• 1 tsp Cornflour
• 2 tsp Lemon Juice
• a pinch Salt

Instructions

• Cook blueberries, sugar, water, cornflour, salt and lemon juice in a small saucepan over medium heat for about 5 to 6 mins. Allow boiling it until it becomes thick. Now blueberry sauce is ready.
• Let it cool for some time, then keep it in the refrigerator for 30 mins.
• Meanwhile, by using an electric stand mixer or hand mixer, beat or whisk cream cheese until creamy.
• Then add heavy whipping cream, condensed milk, and vanilla essence, whisk it on high speed until soft peaks form.
• Spread half of this mixture in an airtight container.
• Then spoon the chilled blueberry sauce over the whipped mixture.
• And again top with the remaining cream mixture evenly.
• By using plastic spatula or knife, swirl or mix gently the blueberry sauce into the cream mixture. Close the lid and freeze it for 6 hours or until firm.

By Santhi Therese
The Indian Claypot