blueberry cheesecake ice cream

It’s blueberry season and this is one of our favorite ways to enjoy them on a hot summer day. Be sure to freeze enough extra blueberries from your stash so that you can whip up a batch long after the season has ended.

  • Blueberry Sauce
  • 1 1/2 cups fresh blueberries
  • 3 tablespoons sugar
  • Fresh lemon juice
  • 1 teaspoon cornstarch
  • Ice Cream Base
     
  • 1/2 cup graham cracker crumbs
  • 6 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups heavy cream
  • Pinch salt
  • 1 1/2 teaspoons vanilla extract
  1. Make blueberry sauce. In a small saucepan, combine blueberries, sugar, and a generous dash of lemon juice. Bring to a boil over medium heat for 5-7 minutes, until blueberries begin to pop. Reduce heat and whisk in cornstarch until smooth and continue to stir until mixture has thickened. Allow sauce to cool slightly, then transfer to a blender and process until smooth. Transfer sauce to refrigerator to finish cooling. 
  2. Preheat oven to 350°F. Place graham cracker crumbs on a baking sheet and cook for 5 minutes, until lightly toasted. Remove from oven and allow to cool to room temperature. Set aside.
  3. Make ice cream base. In a medium bowl, beat cream cheese until smooth. Add sugar and continue to beat until light and fluffy. Add cornstarch, followed by heavy cream, salt, and vanilla. Mix until combined.
  4. Cover with plastic wrap and refrigerate for about 2 hours, until well chilled.
  5. Once base and sauce are cold, remove base from refrigerator and churn in an ice cream maker for 15-20 minutes, or until an instant-read thermometer registers 21°F.
  6. Pour semi-frozen ice cream into a freezer-safe container. Spoon blueberry sauce over ice cream and sprinkle top with toasted graham crackers. Gently swirl ice cream with a spoon to incorporate layers. (Do not over-mix or ice cream will turn completely blue.)
  7. Cover ice cream and freeze for at least 4 hours before serving.

Serves 6.

cook’s note: It’s important that the sauce is completely blended so that everything is nice and creamy, or you run the risk of having some icy pieces in the finished ice cream.


 
 

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