If you’re looking for a homemade ice cream recipe full of cream cheese flavor and blueberry sweetness, look no further than our blueberry cheesecake ice cream recipe!
Why You’ll Love This Recipe?
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- It’s very simple to make the delicious blueberry cheesecake ice cream recipe at home.
- Its every scoop is flavored with creamy vanilla ice cream, cream cheese flavor, and sweet blueberry sauce.
- The homemade blueberry compote, which is made with fresh blueberries, is everyone’s favorite since it gives the vanilla cheesecake ice cream base a delicious fruity touch.
Do I Need an Ice Cream Machine?
Let’s first understand what is churning. Churning, in its simplest form, is the process of adding a liquid ice cream base to a container or bowl with cooled walls and a paddle attachment on an ice cream maker, and letting it “stir” the ice cream in the frozen bowl. By adding air to the liquid foundation of the ice cream during the “stirring” (also known as “churning”) process, a creamy and airy consistency is produced which is a must for ice cream.
Although you can find many no-churn recipes for this delicious ice cream, the churned ice cream has a better texture than no-churn ice cream. For the churning step of this blueberry cheesecake ice cream recipe, an ice cream maker is needed.
Ingredients for Blueberry Cheesecake Ice Cream Recipe
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Fresh Blueberries
Cream Cheese (softened)
Whole Milk
Heavy Cream
Granulated Sugar (for both cheesecake ice cream and blueberry compote)
Vanilla Extract
A pinch of Salt
Cornstarch
Lemon Juice (fresh)
Water
Instructions
Freeze the Ice Cream Maker Bowl
Freeze the bowl off your ice cream maker a day before use. (Read out the manufacturer’s instructions for more details.
Make the Blueberry Compote
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Add fresh blueberries, cornstarch, sugar, water, and lemon juice to a saucepan.
Heat the pan over medium flame.
Bring the mixture to a boil. Turn the flame to low.
Continue stirring the mixture on heat until blueberries start bursting. At this stage, the compote starts to thicken.
Once done, pour it into a bowl and place it in the fridge until cooled.
Prepare the Cheesecake Ice Cream
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Blend heavy cream, whole milk, sugar, vanilla extract, and salt in a food processor until well combined.
Pour the prepared mixture into an ice cream maker and churn the ice cream for 20-25 minutes or until it thickens. (See the instructions for churning time)
Layer the Ice Cream with Blueberry Compote
When your ice cream is ready, pour half in a freezer-safe container.
Pour half of the blueberry compote over the ice cream and swirl it with a butter knife.
Repeat the procedure with the other halves of the ice cream and blueberry compote.
Freeze for 3-4 hours before serving.
How to Store the Blueberry Cheesecake Ice Cream?
Place the ice cream box on the back side of the freezer.
Cover the ice cream with a plastic wrap before putting the lid on. It will prevent ice crystal formation.
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Nutritional Facts
- Calories: 239kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 58mg
- Sodium: 64mg
- Potassium: 76mg
- Fiber: 1g
- Sugar: 20g
- Vitamin A: 660IU
- Vitamin C: 2.3mg
- Calcium: 52mg
- Iron: 0.1mg
![Blueberry Cheesecake Ice Cream Recipe](https://i0.wp.com/foodybizz.com/wp-content/uploads/2023/10/melting-ice-cream-with-berries_23-2150373258.webp?resize=768%2C600&ssl=1)
Blueberry Cheesecake Ice Cream Recipe
Description
If you’re looking for a homemade ice cream recipe full of cream cheese flavor and blueberry sweetness, look no further than our blueberry cheesecake ice cream recipe!
Ingredients
For Cheesecake Ice Cream
For Blueberry Compote
Instructions
- Freeze the bowl off your ice cream maker a day before use. (Read out the manufacturer’s instructions for more details.
- Add fresh blueberries, cornstarch, sugar, water, and lemon juice to a saucepan.
- Heat the pan over medium flame.
- Bring the mixture to a boil. Turn the flame to low.
- Continue stirring the mixture on heat until blueberries start bursting. At this stage, the compote starts to thicken.
- Once done, pour it into a bowl and place it in the fridge until cooled.
- Blend heavy cream, whole milk, sugar, vanilla extract, and salt in a food processor until well combined.
- Pour the prepared mixture into an ice cream maker and churn it for 20-25 minutes or until it thickens. (See the instructions for churning time.)
- When your ice cream is ready, pour half in a freezer-safe container.
- Pour half of the blueberry compote over the ice cream and swirl it with a butter knife.
- Repeat the procedure with the other halves of the ice cream and blueberry compote.
- Freeze for 3-4 hours before serving.
Freeze the Ice Cream Maker Bowl
Make the Blueberry Compote
Prepare the Cheesecake Ice Cream
Layer the Ice Cream with Blueberry Compote
Servings 8
- Amount Per Serving
- Calories 239
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 10g50%
- Cholesterol 58mg20%
- Sodium 64mg3%
- Potassium 76mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.