Friday, June 6, 2014

Blueberry Cheesecake Ice Cream

One of my favorite desserts is cheesecake. So being able to have those flavors in an ice cream is amazing. Creamy cheesecake flavored ice cream with a berry compote mixed in, so good.

With this recipe you can switch out the blueberries for any berry you like or even a mixed berry.

Blueberry Cheesecake Ice Cream


Cheesecake Ice Cream

  • 8 ounce package cream cheese, room temperature and cut into cubes
  • 1 1/4 cups heavy cream
  • 3/4 cup granulated sugar
  • 3/4 cup half and half
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons lemon juice

Blueberry Compote

  • 1 1/4 cups frozen blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water


  1. In a food processor or stand mixer, add in the cream cheese and cream. Mix until well combined.
  2. Add in the sugar and mix. Add in the half and half mixing until well combined and smooth and creamy, scraping the bowl as needed.
  3. Add in the vanilla and lemon juice and mix until well combined.
  4. Refrigerate mixture for 4 hours or until completely chilled.
  5. In a medium saucepan over medium heat, combine the blueberries, sugar and lemon juice.
  6. Bring to a boil, stirring occasionally. Simmer for 8-10 minutes, until the blueberries are soft. Using the back of the spoon break up the blueberries a bit.
  7. While the blueberries are simmering combine the cornstarch and water, stirring until cornstarch is completely mixed with the water.
  8. After the blueberries have simmered, slowly add in the cornstarch and water mixture stirring to mix. Continue to stir until the mixture comes to a boil and thickens.
  9. Remove from heat, transfer to a different container and refrigerate until completely cool.
  10. When ice cream has completely cooled remove from refrigerator and churn according to ice cream makers directions.
  11. When done churning place 1/3 of the ice cream in a freezer safe container, layer 1/2 of blueberry compote on top. Repeat layers ending with ice cream.
  12. Freeze for at least 4 hours before serving.
  13. Let ice cream sit at room temperature for a few minutes before serving.

*Adapted from To Food With Love.

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