No-churn blueberry cheesecake ice cream
Laura in the Kitchen · ♥ 1.1K likes · 14.5K views · 2 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 pint blueberries
- 2 tbsp sugar
- 1 cup whipped cream
- 8 oz cream cheese
- 1 can sweetened condensed milk
- ½ cup graham crackers
- lemon
Cook the blueberries with sugar and a little lemon until they burst and cook down; they must not be raw or they freeze into an ice block.
Cooking down the blueberry swirl
- cornstarch slurry
Once the berries have given up their juices, thicken with a little cornstarch slurry and set aside to cool completely.
- vanilla powder
Whip the cream to stiff peaks with a little vanilla powder, then take it out of the bowl.
- lemon zest
In the same bowl cream the cream cheese and sweetened condensed milk with a little lemon zest until well combined.
Crumble in graham crackers and swirl in the cooled blueberries without mixing them all the way, so the ice cream does not turn purple.
Transfer to an ice cream container and freeze at least six hours, preferably overnight.
Freezing and serving