blueberry cheesecake ice cream
photo by Jennifer Johnson
This rich, homemade ice cream has all of the flavors of a cheesecake in one cool, refreshing treat. Be sure to freeze enough extra blueberries from your stash so that you can whip up a batch long after the season has ended.
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
1 1/2 teaspoons vanilla extract
- 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.
- 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.
- 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.
- Cover with plastic wrap and refrigerate for about 2 hours, until well chilled.
- 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.
- 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.)
- Cover ice cream and freeze for at least 4 hours before serving.
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.