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