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Blueberry Cheesecake Ice Cream

There’s nothing like a bowl of homemade ice cream and this Blueberry Cheesecake Ice Cream is sure to be a quick favorite!

There's nothing like a bowl of homemade ice cream and this Blueberry Cheesecake Ice Cream is sure to be a quick favorite!

To begin, separate two eggs. You will only need the yolks for this recipe. Place the yolks in a mixing bowl.

Blueberry Cheesecake Ice Cream from Cosmopolitan Cornbread

To the egg yolks, add 3/4 cup of sugar. Whisk them together.

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Pour in 1 1/2 cup of heavy cream and 1 cup of whole milk.

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You will also need a pint of blueberries, 4 ounces of cream cheese, a teaspoon of vanilla and 3 large graham crackers. Cut the cream cheese into pieces. Set these aside for now.

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Whisk the cream, milk, eggs and sugar together and then pour them into a sauce pan. Over medium heat, bring the mixture to a gentle boil as you stir continually. Let it bubble for one minute, then turn off the heat.

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Add in the teaspoon of vanilla and the cream cheese. Stir this until the cream cheese is melted in.

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Once the cream cheese is melted in, pour the mixture into a container. Let it come to room temperature, then cover and refrigerate at least 5 hours, or over night.

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Pour the mixture into your ice cream maker and run it according to your manufacturer’s instructions. While it is running, cut the graham crackers into chunks.

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Put half of the blueberries in a shallow dish.

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Mash the blueberries with a potato masher.

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In the last minute of your ice cream maker’s cycle, add in the graham cracker pieces and both the mashed and whole blueberries. Spread the ice cream into a container and freeze for 3 hours to harden.

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Enjoy!

There's nothing like a bowl of homemade ice cream and this Blueberry Cheesecake Ice Cream is sure to be a quick favorite!

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Yield: 1 1/4 quart

Blueberry Cheesecake Ice Cream is the perfect cool treat for a hot summer day

Ingredients

  • 2 egg yolks
  • 3/4 c sugar
  • 1 1/2 c heavy cream
  • 1 c whole milk
  • 1 tsp vanilla
  • 4 oz. cream cheese, cut into pieces
  • 1 pint fresh blueberries
  • 3 large graham crackers

Instructions

  1. To begin, place the egg yolks and sugar in a mixing bowl. Whisk them together.
  2. Pour in the heavy cream & whole milk. Whisk together.
  3. Pour the mixture into a sauce pan.
  4. Over medium heat, bring the mixture to a gentle boil as you stir continually. Let it bubble for one minute, then turn off the heat.
  5. Add in the vanilla and the cream cheese. Stir this until the cream cheese is melted in.
  6. Once the cream cheese is melted in, pour the mixture into a container. Let it come to room temperature, then cover and refrigerate at least 5 hours, or over night.
  7. Pour the mixture into your ice cream maker and run it according to your manufacturer’s instructions.
  8. While it is running, cut the graham crackers into chunks. Set aside for now.
  9. Put half of the blueberries in a shallow dish. Mash those blueberries with a potato masher. Set aside for now.
  10. In the last minute of your ice cream maker’s cycle, add in the graham cracker pieces and both the mashed and whole blueberries. Spread the ice cream into a container and freeze for 3 hours to harden.
  11. Enjoy!

Notes

As a short cut, mix the ingredients directly in the sauce pan instead of a mixing bowl if you like.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 282 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 91mg Sodium: 77mg Carbohydrates: 26g Fiber: 1g Sugar: 22g Protein: 4g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
There's nothing like a bowl of homemade ice cream and this Blueberry Cheesecake Ice Cream is sure to be a quick favorite!

This recipe was shared in Meal Plan Monday.

17 thoughts on “Blueberry Cheesecake Ice Cream”

  1. I just bought an ice cream maker so I am excited to try this recipe. I love the way you catagorized the food into colors. :) I really enjoy your website. Keep uo the fantastic work!!

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