No-Churn Blueberry Cheesecake Ice Cream
Written by: ERICA KASTNER of Buttered Side Up
Okay, so I can get excited over homemade ice cream; like, really excited. It’s so easy to whip up, especially when you use a recipe that doesn’t require standing over a hot stove, waiting for the custard to coat the back of a spoon. And that means you don’t need to wait for hours for custard to cool down so you can freeze it without worrying about ice crystals. I’m all about instant gratification.
Don’t own an ice cream maker? No worries — this ice cream doesn’t require one! The cream is whipped before adding to the rest of the ingredients to ensure a nice, fluffy ice cream without churning. I just happen to own an ice cream maker, so I used it for this recipe; it turned out beautifully.
Originally I had planned to add little chunks of cream cheese to boost the cheesecake flavor, but I chickened out at the last minute. I’m sorry I did. This ice cream is delicious, but I think it could have used a little more tang. Next time I’ll definitely add the little bits of cream cheese. OR, if I’m feeling particularly ambitious, I’ll use pieces of REAL cheesecake.
This ice cream freezes up fairly hard, so you’ll want to let it thaw a bit in the refrigerator or at room temperature before serving for optimal flavor.
What’s your favorite flavor of ice cream?
Blueberry Cheesecake Ice Cream
Yield: about 1 quart
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 2-6 hours
A delicious, no-churn, low-fuss recipe for Blueberry Cheesecake Ice Cream - no ice cream maker required!
1 1/2 cups blueberries, fresh or frozen
1/4 cup granulated sugar
1 teaspoon cornstarch
6 ounces cream cheese, at room temperature
1/2 cup demerara sugar
2 cups heavy whipping cream, chilled
2 teaspoons vanilla extract
Place the blueberries and sugar in a small saucepan over medium-high heat; cook until the berries burst and release their juices, about 5-10 minutes. Add the cornstarch and cook for another 1-2 minutes. Remove from heat, pour into a heat-proof bowl, and place in the freezer to cool.
Place the cream cheese and demerara in a large mixing bowl and beat until smooth. Add 1/2 cup of cream and beat until well incorporated. Add the remaining cream and vanilla and whip until stiff peaks form.
If using an ice cream maker, churn the cream mixture according to manufacturer's instructions. Add the berries in the last few minutes of churning. Scoop into a freezer container and freeze until firm.
If NOT using an ice cream maker, spread half of the cream mixture in a plastic container. Top with half of the blueberries then the other half of the cream, then the remaining blueberries. Swirl with a knife. Cover and freeze until firm or at least 6 hours.
Make sure to allow the ice cream to thaw a bit before serving for optimal flavor.
Recipe slightly adapted from Pastry Affair