Blueberry-Vanilla Cheesecake Ice Cream
Creamy homemade cheesecake ice cream with blueberries and graham cracker crumbs throughout.
Prep Time10 mins
Cook Time23 hrs 50 mins
Total Time1 d
Servings: 4 plus
- 1 1/4 C whole milk
- 1 1/4 C heavy cream
- 8 oz cream cheese softened
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 C granulated sugar divided
- 1/3 C graham cracker crumbs roughly 3 sheets
- 1 C blueberries
- 1 Tbsp lemon juice
- 1 tsp cornstarch
Add milk, heavy cream, cream cheese, salt, vanilla and 3/4 cup sugar to a blender. Process until smooth. Transfer to the refrigerator to chill thoroughly.
In a small bowl, whisk together cornstarch and lemon juice. Add blueberries, sugar and lemon juice mixture to a small saucepan. Cook over medium heat, stirring to dissolve sugar. Continue cooking until blueberries are tender and releasing their juices. Gently mash. Transfer to a medium bowl. Allow to cool, then cover and chill.
Process graham crackers until only fine crumbs remain. Set aside.
Churn ice cream according to manufacturer's directions. In the last 5 minutes, add spoonfuls of blueberry mixture. Transfer ice cream to a freezer safe container, alternating layers of graham cracker crumbs and ice cream. Freeze until firm.
Allow ice cream to sit for 5-10 minutes before scooping.
Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel