Geez is it ever hot out this week! I’m all for never wanting to see summer end but darn…This summer has kicked my butt with its humidity and heat! Sooo…I have been consoling myself with ice cold drinks, lots of AC and this Easy No-Churn Blueberry Cheesecake Ice Cream.
I seriously love blueberries in things and on things. Like in cakes and muffins and as a compote one just about anything…even right off the spoon. I make a yummy blueberry simple syrup and a homemade blueberry tea. This Easy No-Churn Blueberry Cheesecake Ice Cream, however, is topping my list lately.
Funny however that I rarely eat blueberries raw? Is it just me??
My daughter loves them raw but I’d much rather make something with them. Hmmmm, never really thought about that till now. I seriously love cooked fruit, always have. I especially like to eat it when its warm. Fruit compotes (plum is my fav), crumbles, grilled etc. This Rotisserie Grilled Pineapple is one of my favorite things to eat…ever!
Making this Easy No-Churn Blueberry Cheesecake Ice Cream is something anyone can do, no ice cream maker required. I actually have an ice cream maker that we do make ice cream and water ice in occasionally, however, this ice cream is just as delish!
Making this ice cream is so easy…that your 8-year-old- can do it. Seriously!
You can add in a swirl of graham cracker crumbs to this if you wish. We, however, like it without. You can increase the amount of cream cheese if you really want that flavor to come through. You can switch out the blueberries for Strawberries or blackberriess as well. You really can’t mess this recipe up.
Below are two of my favorite blueberry recipes. The Blueberry Lemon Yogurt Cake with Blueberry Compote of the left is ahhhhmazing! It may look like a lot of work but it really isn’t.
On the left is my take on Norwegian Flatbakes (Lapper). Delicious for breakfast, they are a cross between a crepe and a pancake.
Now, this…This is the Caramelized Brown Sugar Bourbon Glazed Rotisserie Grilled Pineapple I was talking about. You will have no shame as you eat this…allowing the juices to run down your face and arms, lol! OR you can try to be civilized and eat it with a fork, but where is the fun in that??
Let me know if you try this Easy No-Churn Blueberry Cheesecake Ice Cream or any of my other favorites!! Tag me on Instagram if you make any of them at @SouffleBombay. Love that!
Easy Blueberry Cheesecake Ice Cream
- 2 cups fresh blueberries
- 3 TBS sugar
- 2 TBS fresh lemon juice
- 14 oz can <g class="gr_ gr_93 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="93" data-gr-id="93"><g class="gr_ gr_93 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar multiReplace" id="93" data-gr-id="93">sweetened</g></g> condensed milk
- 6 oz cream cheese
- 1 TBS vanilla extract
- 2 cups heavy cream
- In a medium-sized pot over medium heat, combine the blueberries, sugar and lemon juice. Bring to a simmer, stirring occasionally. Continue simmering for 5-6 minutes or until most berries have released juices (or popped) and mixture has become a little thicker.
- Remove berry mixture from heat, allow it to cool on your stove for 30 minutes or so and then place in your refrigerator and allow them to chill one hour or overnight.
- Add cream cheese to a mixing bowl, using either your stand mixer or a hand mixer and beat on high speed for 30 seconds. Slowly add in condensed milk, scraping the sides of the can to get it all. Add in vanilla and mix until smooth. Set aside.
- Make your whipped cream by whipping your heavy cream until its thick and peaks form. When making whipped cream, you know you are close to perfect when your spatula or whisk leaves a trail in the cream. You do not want to “over-whip” the cream and end up with butter.
- Fold your whipped cream into your cream cheese mixture using a rubber spatula.
- Next, gently fold in your chilled blueberry mixture in. Only give the mixture two or three swirls with your spatula so that your ice cream comes out with the “swirl” appearance instead of a solid color.
- Scrape mixture into a freezer safe container. A shallow rectangular or square container with a lid is best for freezing consistency and scooping. You can also use a metal loaf pan. Just be sure to press plastic wrap against the mixture and then another piece to cover it tightly again on the rim of the pan. Freeze for 6 hours or more.
- Variation: Add a graham cracker crumb swirl, layer or topping for added texture. You can also purchase (or make) a graham cracker crust and spread the ice cream into it and serve like a pie.
- Presentation Tip: Serve in a small bowl or wineglass and garnish with a mint sprig.