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
Ingredients:
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
Directions:
- In a food processor or stand mixer, add in the cream cheese and cream. Mix until well combined.
- 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.
- Add in the vanilla and lemon juice and mix until well combined.
- Refrigerate mixture for 4 hours or until completely chilled.
- In a medium saucepan over medium heat, combine the blueberries, sugar and lemon juice.
- 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.
- While the blueberries are simmering combine the cornstarch and water, stirring until cornstarch is completely mixed with the water.
- 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.
- Remove from heat, transfer to a different container and refrigerate until completely cool.
- When ice cream has completely cooled remove from refrigerator and churn according to ice cream makers directions.
- 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.
- Freeze for at least 4 hours before serving.
- Let ice cream sit at room temperature for a few minutes before serving.
Enjoy!!!
*Adapted from To Food With Love.