Real Recipes From Real Home Cooks ®

cheesecake ice cream with blueberry swirl

Recipe by
Beverley Williams
San Antonio, TX

I got this recipe from my friend Diana. It is a delicious way to use those extra blueberries.

yield serving(s)
prep time 15 Min
cook time 6 Hr
method Refrigerate/Freeze

Ingredients For cheesecake ice cream with blueberry swirl

  • 2 c
    hesvy whipping cream
  • 1 can
    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

How To Make cheesecake ice cream with blueberry swirl

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

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