Cheesecake ice Cream with Blueberry Swirl
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- 2 c
- hesvy whipping cream
- 1 can(s)
- sweetened condensed milk
- 7 oz
- cream cheese, room temperature
- 2 tsp
- 2 c
- fresh blueberries
- 3 Tbsp
- 1 Tbsp
- lemon juice
- 1/3 c
- crushed graham crackers
1Place blueberries, lemon juice and sugar in a small saucepan. Stir to mix.
2Bring to a boil and reduce heat to medium.
3Simmer for 10 minutes or until blueberries burst and release their juice. Stir often smashing the berries with
4Stir in cornstarch and simmer 5 more minutes or until thickened.
5Pour into a bowl and place in the refrigerator to chill for at least an hour. You can make this the night before.
6In a large bowl, beat your cream cheese with an electric mixer until smooth.
7Slowly and milk and vanilla and whisk until smooth.
8Add heavy cream and keep whisking until stiff peaks form. This may take a while.
9Spoon half of the cream mixture into a loaf pan.
10Spoon half the chilled blueberry mixture over the cream mixture in the loaf pan.
11Cover with the remaining cream mixture.
12Cover with the remaining berry mixture. You don't have to cover it completely .
13Sprinkle the top with the graham cracker crumbs.
14Use a knife to drag swirls of the blueberry mixture and crumbs into the ice cream mixture.
15Cover tightly and freeze for at least 6 hours.