Blueberry Cheesecake Ice Cream #SundaySupper #JuneDairyMonth

Blueberry Cheesecake Ice Cream

Disclosure: This Blueberry Cheesecake Ice Cream recipe post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. #SundaySupper & #JuneDairyMonth

Today I’m celebrating with the #SundaySupper family and Florida Dairy Farmers with this homemade Blueberry Cheesecake Ice Cream recipe made with milk from Florida Dairy Farmers.

Did you know that there are over 100 dairy farms in the state of Florida? These Florida dairy families work hard every day to produce fresh quality milk from farm to fridge so you and I will have fresh milk in our fridge any time we need it.

There are more than 120 thousand dairy cows in Florida that produce over 270 million gallons of fresh milk each year.

The most common dairy cow in Florida is the beautiful Holstein. Holsteins are usually black and white.

You can’t miss them if you ever drive past a Florida dairy farm. Their beautiful black and white markings stand out proudly against the bright green grass when they are out grazing in the pasture. Meet more of the Florida dairy cows here.

I use fresh from Florida milk every single day of the week in one way or another. From topping off my daily cold brewed iced coffee to cooking my favorite homemade creamy Alfredo sauce (made with milk-no cream cheese or heavy whipping cream needed!) and making delicious dessert recipes like this Blueberry Cheesecake Ice Cream. Milk is not just for the cereal bowl!

Check out the Florida Dairy Farmer’s Website for more recipes!

For more recipes and information about Florida milk connect with Florida Dairy Farmers on the web, on Facebook, Instagram, Youtube,  Twitter and Pinterest.

Check out the amazing roundup of Sunday Supper recipes this week featuring Florida milk in celebration of National Dairy Month!

Sunday Supper Recipes Using Milk

Milk Recipes for Breakfast

• Crustless Spinach Quiche with Cheddar Cheese by Recipes Food & Cooking
• Dragon Fruit Smoothie Bowl by Love & Confections
• Easy Baked Grits with Sausage Gravy by Sunday Supper Movement
• Fresh Fruit-Topped Mini Pancakes by Girl Abroad

Milk Recipes for Lunch

• Creamy Chicken Pot Pie Soup by Life Tastes Good
• Creamy Spinach and Cauliflower Rice by Family Foodie
• Savory Caprese Oatmeal Bowl by Go Epicurista
• Vegetarian Croque Monsieur by Helpful Homemade

Milk Recipes for Dinner

• Gouda Grits with Creamy Asparagus and Crab Sauce by Soulfully Made
• Milk Poached Chicken with Pesto by Cricket’s Confections
• Potato Stack by Healing Tomato
• Triple Cheddar Chicken Pasta by Authentically Candace

Milk Recipes for Dessert

• Blueberry Cheesecake Ice Cream by Flour On My Face
• Coconut Flan by Desserts Required
• Lemon Blueberry Cheesecake Popsicles by Casa de Crews
• Mini Boston Cream Cakes by The Crumby Cupcake

For more recipes and info, please visit the Undeniably Dairy website, and be sure to check out the YouTube channel!

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

How To Make Blueberry Cheesecake Ice Cream

• 1 1/2 cups fresh blueberries
• 3/4 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch

1. Place all the ingredients in a saucepan. Heat on low until sugar melts and the blueberries begin releasing some juice.
2. Increase the heat to medium-high and bring to a boil stirring constantly.
3. Boil until sauce thickens. The sauce should be very thick like blueberry pie filling.
4. Remove the pan from the heat and immediately pour into a bowl or container.
5. Cool to room temperature and refrigerate until ready to use.

• 12 oz cream cheese, softened
• 1 tablespoon vanilla extract
• 1 cup powdered sugar, sifted

1. Beat the cream cheese in a bowl with an electric mixer until smooth and creamy, about 1 minute.
2. Add the vanilla extract and beat until combined.
3. Add the powdered sugar and beat on low until combined. Increase speed and beat for 2 minutes.
4. Divide the cheesecake filling. Place 3/4 cup filling in one bowl and the remaining cheesecake filling into another bowl. Cover both bowls and refrigerate until ready to use.

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2 cups Florida Dairy Milk
• 1 teaspoon vanilla extract
• 3/4 cup cheesecake filling

1. In a large bowl whisk the egg yolks and sugar together until it turns a pale yellow. Set aside.
2. Pour the milk into a medium size sauce pot. Add the whisked egg yolk and sugar mixture to the pot and whisk until well combined.
3.  Turn the heat on medium and whisk continuously for 4- 8 minutes or until the mixture thickens slightly and will coat the back of a spoon.
4. Remove the pot from the hot burner.
5. Pour the mixture into a bowl and add the vanilla extract (I used my homemade vanilla extract) and whisk well.
6. Add the 3/4 cup of cheesecake filling to the bowl and whisk until combined.
7. Chill in the refrigerator for at least 4 hours. Overnight is best.

1. Remove the ice cream custard base, remaining cheesecake filling and blueberry filling from the refrigerator.
2. Churn the custard base following the manufacturer’s directions in an ice cream maker (20-30 minutes). When the ice cream base is done churning scoop half into a freezable container.
3. Spread half of the remaining cheesecake filling over the top of the ice cream. Spread half the blueberry filling over the top of the cheesecake filling.
4. Add the remaining ice cream to the container and spread evenly over the top.
5. Repeat layering the remaining cheesecake filling and blueberry filling over the second layer of ice cream.
6. Using a knife swirl the ice cream mixing the cheesecake and blueberry fillings through out the cheesecake ice cream.
7. Cover and freeze at least 4 hours or overnight before serving.
8. Makes 1 1/2 quarts of Blueberry Cheesecake Ice Cream.

Print the Blueberry Cheesecake Ice Cream recipe below

Blueberry Cheesecake Ice Cream

★★★★★ 5 from 1 reviews

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 24 Hours
• Total Time: 24 Hours
• Yield: 8 Servings
• Category: Ice Cream
• Method: Freezer
• Cuisine: American

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Description

Blueberry Cheesecake Ice Cream made with fresh blueberries and churned into an amazing s=cheesecake based homemade ice cream.

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Ingredients

Blueberry Ice Cream Sauce 

• 1 1/2 cups fresh blueberries
• 3/4 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch

Cheesecake Filling

• 12 oz cream cheese, softened
• 1 tablespoon vanilla extract
• 1 cup powdered sugar, sifted

Homemade Cheesecake Ice Cream Custard 

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2 cups Florida Dairy Milk
• 1 teaspoon vanilla extract
• 3/4 cup cheesecake filling

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Instructions

Blueberry Filling Directions

1. Place all the ingredients into a saucepan. Heat on low until sugar melts and the blueberries begin releasing some juice.
2. Increase the heat to medium high and bring to a boil stirring constantly.
3. Boil until sauce thickens. The sauce should be very thick like blueberry pie filling.
4. Remove the pan from the heat and immediately pour into a bowl or container.
5. Cool to room temperature and refrigerate until ready to use.

Cheesecake Filling Directions

1. Beat the cream cheese in a bowl with an electric mixer until smooth and creamy, about 1 minute.
2. Add the vanilla extract and beat until combined.
3. Add the powdered sugar and beat on low until combined. Increase speed and beat for 2 minutes.
4. Divide the cheesecake filling. Place 3/4 cup filling in one bowl and the remaining cheesecake filling into another bowl. Cover both bowls and refrigerate until ready to use.

Cheesecake Ice Cream Custard

1. In a large bowl whisk the egg yolks and sugar together until it turns a pale yellow. Set aside.
2. Pour the milk into a medium size sauce pot. Add the whisked egg yolk and sugar mixture to the pot and whisk until well combined.
3.  Turn the heat on medium and whisk continuously for 4- 8 minutes or until the mixture thickens slightly and will coat the back of a spoon.
4. Remove the pot from the hot burner.
5. Pour the mixture into a bowl and add the vanilla extract (I used my homemade vanilla extract) and whisk well.
6. Add the 3/4 cup of cheesecake filling to the bowl and whisk until combined.
7. Chill in the refrigerator for at least 4 hours. Overnight is best.

Bring it all together To Make Blueberry Cheesecake Ice Cream

1. Remove the ice cream custard base, remaining cheesecake filling and blueberry filling from the refrigerator.
2. Churn the custard base following the manufacturer’s directions in an ice cream maker (20-30 minutes). When the ice cream base is done churning scoop half into a freezable container.
3. Spread half of the remaining cheesecake filling over the top of the ice cream. Spread half the blueberry filling over the top of the cheesecake filling.
4. Add the remaining ice cream to the container and spread evenly over the top.
5. Repeat layering the remaining cheesecake filling and blueberry filling over the second layer of ice cream.
6. Using a knife swirl the ice cream mixing the cheesecake and blueberry fillings through out the cheesecake ice cream.
7. Cover and freeze at least 4 hours or overnight before serving.
8. Makes 1 1/2 quarts of Blueberry Cheesecake Ice Cream.

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Nutrition

• Calories: 482