Description
Enjoy a decadent homemade Blueberry Cheesecake Ice Cream that perfectly blends fresh blueberry sauce, creamy cheesecake mixture, and crunchy vanilla sandwich cookies. This no-churn frozen dessert offers rich flavors with a hint of lemon zest and a luscious texture, making it an irresistible treat for any occasion.
Ingredients
Scale
Blueberry Sauce
- 2 cups Fresh Blueberries
- 2 tablespoons Sweetened Condensed Milk
Cheesecake Mixture
- 8 ounces Cream Cheese, softened
- 2 tablespoons Sweetened Condensed Milk
- 1 tablespoon Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
Whipped Cream
- 2 cups Heavy Whipping Cream, chilled
Additional
- 1 cup Vanilla Sandwich Cookies, crushed
Instructions
- Make Blueberry Sauce: In a small saucepan, combine 2 cups of fresh blueberries with 2 tablespoons of sweetened condensed milk. Cook over medium heat for about 10 minutes, stirring occasionally until the blueberries burst and the sauce thickens. Then remove from heat and allow the sauce to cool completely.
- Prepare Cheesecake Mixture: In a medium mixing bowl, beat 8 ounces of softened cream cheese until light and fluffy, about 45 seconds to 1 minute. Add 2 tablespoons of sweetened condensed milk, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract, then beat the mixture until smooth and well combined.
- Whip the Cream: In a separate bowl, beat 2 cups of chilled heavy whipping cream until thick and stiff peaks form.
- Fold Mixtures Together: Gently fold the whipped cream into the cream cheese mixture until fully combined to create a smooth, creamy base.
- Layer Ingredients: In a 1.5-quart loaf pan, pour about one-third of the cream mixture. Top with one-third of the cooled blueberry sauce and gently swirl it using a knife or spatula. Sprinkle one-third of the crushed vanilla sandwich cookies evenly over the top. Repeat the layering two more times, finishing with a final layer of the cream mixture on top.
- Freeze: Place the loaf pan in the freezer for at least 6 hours, or until the ice cream is completely frozen and firm to the touch.
Notes
- Ensure the cream cheese is softened for easier mixing and smoother texture.
- For best results, chill the heavy whipping cream well before whipping to achieve stiff peaks.
- You can substitute vanilla sandwich cookies with your favorite cookie for different flavor variations.
- This is a no-churn ice cream recipe, so an ice cream maker is not required.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
