This blueberry cheesecake ice cream is creamy, lightly sweet, and bursting with blueberry cheesecake flavor! The perfect end-of-Summer treat!
For the Blueberry Sauce:
-1/4 cup granulated sugar
-1 Tbsp. cornstarch
-1/3 cup water
-1 1/2 cups fresh (or frozen) blueberries
-2 tsp. lemon juice
For the Ice Cream Base:
-8 oz. cream cheese (divided)
-2/3 cup brown sugar, packed
-1/4 tsp. ground cinnamon
-pinch of salt
-2 cups heavy cream
-1 cup whole milk
-1 tsp. vanilla extract
1. In a small saucepan, add in 1/4 cup granulated sugar, and 1 Tbsp. cornstarch and 1/3 cup water. Stir until dissolved.
2. Now add in 1 1/2 cups of fresh or frozen blueberries, and 2 tsp. lemon juice. Bring mixture to a low boil over medium heat, stirring occasionally. After about 5 minutes, the berry mixture should be thick, and some of the berries should burst. Mash the berries with a fork. Set aside and let cool for about 30 minutes in the refrigerator.
3. While the blueberry mixture is cooling, whisk together 2 cups of heavy whipping cream, 1 cup of whole milk, and 1 tsp. vanilla, in a large measuring cup. Set aside.
4. Whip the cream cheese in a large bowl with a hand mixer until fluffy. Then add in 2/3 cup brown sugar, 1/4 tsp. cinnamon, and a pinch of salt. Cream until combined.
5. Cut the other 4 oz. of cream cheese into cubes. Set aside.
6. To the cream cheese mixture, pour in the heavy cream mixture and beat just until combined.
7. In an ice cream machine, churn the ice cream mixture according to the manufacturer’s instructions. At the last minute of churning, add in 4 oz. of cubed cream cheese, and let that mix in.
8. Pour ice cream into a 9 x 9-inch pan, and spread it out.
9. Next, add the chilled blueberry mixture into the ice cream base and swirl it in.
10. Then cover ice cream, and let it freeze for at least 6 hours or overnight.
- Prep Time: 35 mins
- Freeze Time: 6 hrs - overnight
- Cook Time: 10 mins