Description
A creamy and delightful dessert that combines the flavors of cheesecake and fresh blueberries, perfect for a summer treat.
Ingredients
Scale
- For the blueberry swirl:
- 2 cups fresh or frozen blueberries
- ½ cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
- For the cheesecake ice cream base:
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Optional mix-ins:
- Graham cracker chunks or shortbread cubes (for crunch)
Instructions
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until berries burst and mixture thickens (5–7 minutes).
- Stir in cornstarch slurry if you want it thicker.
- Cool completely before using.
- In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add milk gradually, mixing until smooth.
- Stir in heavy cream, vanilla, and salt.
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- In a freezer-safe container, layer churned ice cream with spoonfuls of blueberry sauce.
- Swirl gently with a knife for a marbled effect.
- Add graham cracker chunks or shortbread cubes if desired.
- Cover and freeze for at least 4 hours, or until firm.
- Scoop into bowls, drizzle with extra blueberry sauce, and garnish with graham cracker chunks.
Notes
- Ensure blueberries are fully cooked for maximum flavor.
- Adjust the sweetness by adding more or less sugar to the blueberry swirl according to your taste.
- Thaw the cream cheese slightly for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg