No-Churn Blueberry-Cheesecake Ice Cream
What We're Loving: No-Churn Blueberry Cheesecake Ice Cream
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
- For the cheesecake bites:
- ⅔ cup graham cracker crumbs (from 4 sheets)
- 2 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 2 ounces cream cheese, at room temperature
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- For the blueberry sauce:
- 3 cups fresh blueberries (about 1½ pints)
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- For the ice cream:
- 2 cups heavy cream
- 6 ounces cream cheese, at room temperature
- ⅔ cup sour cream
- ⅔ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon finely grated lemon zest
- Pinch of salt
Instructions
- Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1½-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
- Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1⅔ cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
- Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.
Watch the recipe video here:
How to Make No-Churn Blueberry Cheesecake Ice Cream
What We're Loving: No-Churn Blueberry Cheesecake Ice Cream
Posted by Food Network on Tuesday, July 3, 2018
