This Blueberry Cheesecake Ice Cream doesn't require an ice cream maker! It has layers of creamy cheesecakey vanilla ice cream, blueberry sauce, and crushed up cookies for the ultimate blueberry swirl ice cream with a cheesecake twist!
8vanilla sandwich cookiesbroken up (or use graham crackers or nilla wafers if you want)
Instructions
In a small saucepan, combine the blueberries with 2 tablespoons of the condensed milk. Cook over medium heat for about 10 minutes, stirring once in a while to prevent burning on the bottom.
Cool the blueberry sauce completely while you prepare the rest of the ice cream. You can place the whole saucepan into a large bowl with ice, then stir the blueberry sauce every few minutes.
In a medium mixing bowl, beat the cream cheese until light and fluffy, for about 45 seconds to 1 minute.
Add the remaining sweetened condensed milk, lemon juice, lemon zest and vanilla. Beat with an electric hand mixer, starting slow and increasing speed as it comes together, until smooth.
In a separate medium mixing bowl, beat the heavy cream on medium/high until thickened and stiff peaks form (do not over beat or else it will be like butter).
Add the whipped cream to the sweetened condensed milk mixture, and gently fold with a spatula just until combined, taking care not to mash and deflate the whipped cream too much.
In a 1.5 quart loaf pan pour about ⅓ of the cream mixture. Add ⅓ of the blueberry sauce on top and gently swirl around with a butter knife. Top that with ⅓ of the broken cookies.
Repeat until you have 3 layers of each cream, blueberry, and and cookies. Place in the freezer for at least 6 hours, or until frozen.
Notes
Tips for making ice cream:→ Make sure the blueberry sauce cools down completely before adding it to the ice cream mixture. You can also make the blueberry sauce ahead of time and keep it in the fridge.→ For faster freezing (aka faster ice cream eating), freeze the loaf pan while you make the ice cream.→ Do not use store-bought whipped cream or whipped topping because it has added sugar. For this recipe, you'll need to make unsweetened whipped cream and fold it into the sweetened condensed milk mixture.→ If the ice cream is too hard to scoop right from the freezer, let it sit at room temperature for a few minutes, or even microwave it for just a few seconds (do NOT melt the ice cream by accident!)→ Switch up the flavors: try this ice cream with strawberries or mixed fruit, following the same recipe.→ Storing ice cream: Cover frozen ice cream with parchment paper or plastic wrap to prevent freezer burn, gently pressing the cover on top of the ice cream. The nutrition facts assume a 12 servings at about ½ cup each, but will vary on the exact ingredients you use.