Blueberry Cheesecake Ice Cream

Summer is just around the corner, and what better way to celebrate it than with some delicious ice cream? Regular old ice cream can get a little boring.

I’m so excited to share this amazing blueberry cheesecake ice cream recipe with you! Trust me, it’ll be the perfect treat to enjoy on a hot summer day.

Are you ready to get started? Let’s dive right in and make some deliciousness together!

Ice cream base:

To make Blueberry Cheesecake Ice Cream, you need an ice cream base. 

Now, I know everyone has their own preferences when it comes to ice cream, so I’ve got you covered with two different versions of the recipe.

The first one is for those who like to make everything from scratch and includes homemade churned ice cream. But if you’re short on time (or just feeling a little lazy), the second version uses store-bought ice cream or whipped cream instead.

Churned vanilla ice cream:

Let’s whip up creamy vanilla ice cream with a touch of egg magic—A decadent treat for many varieties!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 large egg yolks (Trust me, this changes the entire ice-cream-making game)
• vanilla bean pod
• Salt

Steps:

1. Heat 2 cups heavy cream and 1 cup whole milk until simmering; set aside.
2. Whisk 3/4 cup sugar with 3 egg yolks and a pinch of salt until thickened; slowly mix in the warm cream blend.
3. Cook the mix until it coats the back of a spoon; scrape out the vanilla seeds and stir.
4. Chill the custard for 4 hours or overnight. (it’s best to leave it overnight for maximum flavor development)
5. Churn in an ice cream maker for 20-30 mins or until soft-serve consistency.
6. Freeze for a firmer texture (2-4 hours).
7. Scoop and savor your homemade egg-enriched vanilla delight!

Feel free to add mix-ins during churning. Enjoy the luxury!

Ice cream base with Whipped cream/Store-bought ice cream:

To make whipped cream, simply whip the chilled cream for two minutes. Add vanilla paste or a vanilla bean for flavoring, and store the cream in the refrigerator.

If you prefer to use vanilla ice cream instead, make sure it is good quality. However, once the ice cream is scooped, it can lose its texture and ruin the entire dessert. Therefore, I do not recommend using store-bought ice cream for this recipe.

Blueberry compote:

• 2 cups fresh/frozen blueberries
• 2 tablespoons water
• 1/4 cup sugar
• 2 teaspoons lemon juice

You only need to put the blueberries and sugar in a saucepan over medium heat and let them cook for five minutes until they burst open. Then add the cornstarch, stir well, and cook for another minute until the mixture thickens. Finally, add the lemon juice and turn off the heat. That’s it! Your homemade blueberry compote is all set to be spooned over pancakes, waffles, or ice cream.

Cream cheese:

Before combining, smooth out the cream cheese completely, ensuring no lumps.

Assemble:

To make a scrumptious blueberry ice cream dessert, transfer the churned ice cream, chilled vanilla whipped cream, or store-bought vanilla ice cream into a container. 

Next, add some cooled blueberry compote to the ice cream and swirl it all together with a knife. This will create a beautiful and delicious dessert that everyone will enjoy. 

Remember to freeze it for at least 2 hours or overnight before serving.

This blueberry cheesecake ice cream is a delicious dessert for hot summer days or a relaxing movie night at home. I have also tried this recipe with other berries, so if blueberries aren’t your first choice, you can easily swap them with other berries or your preferred fruit that suits your taste.