Ready for a very tasty dessert? Make some incredible Homemade Blueberry Cheesecake Ice Cream, no churning required! This tasty ice cream is sure to be a hit!
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Homemade Blueberry Cheesecake Ice Cream; No Churning required
What you need:
2 cups of Heavy Whipping Cream
14 oz Sweetened Condensed Milk
8 oz Cream Cheese, softened
2 tsp Vanilla extract
2 cups of thawed Frozen Blueberries
3 tbsp Sugar
2 tbsp Lemon Juice
How to make Homemade Blueberry Cheesecake Ice Cream:
Cook the blueberries, sugar, lemon juice and the salt over medium high heat in a saucepan.
Bring to a boil, ensuring that the berries crush and release juice.
Allow to boil until it starts to thicken a bit
Remove the berry mixture from the heat and allow to cool completely, once cool then chill in the fridge for about an hour.
In a large bowl beat the cream cheese until smooth.
With an electric whisk, add condensed milk and vanilla — again mixing until smooth.
Add in your vanilla extract and heavy cream. Mix until soft peaks form.
Spread half into a loaf pan.
Spoon the chilled blueberry sauce over the first half of the mixture.
Top with the remaining cream mixture, spread it out evenly.
Using a knife, drag or swirl the blueberry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.
Enjoy! You are in for a tasty treat!
Hi, just have a quick question. In the directions it says to add salt to the blueberries mixture when cooking on the stove but salt isn’t listed in the ingredient list. How much salt is needed? Thx!!!!!!
Please answer the salt question. Need to know the amount to use, otherwise I will be using a pinch. Thanks!
Hi! Sorry about that, just saw this, yes just a pinch.
Thanks for answering the salt question. It is appreciated! Never thought to check back as I had already used a pinch. Loved the recipe. Will be making it for the holidays. Thanks again!