Blueberry Cheesecake Ice Cream
Blueberry Cheesecake Swirl Ice Cream made with fresh blueberries and churned into an amazing cheesecake homemade ice cream. This creamy blueberry ice cream is the perfect summer treat!
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Blueberry Swirl Ingredients
Cheesecake Swirl Ingredients
Ice Cream Custard Base Ingredients
Blueberry Swirl Directions
Place all the ingredients into a saucepan. Heat on low until sugar melts and the blueberries begin releasing some juice.
Increase the heat to medium high and bring to a boil stirring constantly.
Boil until sauce thickens. The sauce should be very thick like blueberry pie filling.
Remove the pan from the heat and immediately pour into a bowl or container. Cool to room temperature and refrigerate until ready to use.
How to make Cheesecake Swirl
Beat the cream cheese in a bowl with an electric mixer until smooth and creamy, about 1 minute.
Add the vanilla extract, and powdered sugar.
Beat on low until combined and beat until combined. Increase the speed to medium and beat for 2 minutes.
Divide the cheesecake filling. Place ¾ cup filling in one bowl and the remaining cheesecake filling into another bowl.
Cover both bowls and refrigerate until ready to use.
Ice Cream Custard Base
In a large bowl whisk the egg yolks and sugar together until it turns a pale yellow. Set aside.
Pour the milk into a medium size sauce pot. Add the whisked egg yolks and sugar mixture to the pot and whisk until well combined.
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. Remove the pot from the hot burner.
Pour the custard base into a bowl and add the vanilla extract (I used my homemade vanilla extract) and whisk well. Cool slightly
Add the ¾ cup of cheesecake swirl filling to the bowl and whisk until combined with the custard base.
Chill in the refrigerator for at least 4 hours before churning. Overnight is best.
Combine To Make Blueberry Cheesecake Ice Cream
Remove the ice cream custard base, remaining cheesecake filling and blueberry swirl filling from the refrigerator.
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. I used a metal bread pan loaf.
Spread the remaining softened cheesecake swirl filling over the top of the ice cream in the container. Spread half the blueberry filling over the top of the cheesecake filling.
Spread the remaining churned ice cream evenly over the top of the other ingredients.
Repeat layering the remaining cheesecake swirl filling and blueberry swirl filling over the second layer of ice cream.
Using a butter knife swirl the ice cream causing the cheesecake and blueberry swirl fillings to create a swirl through out the cheesecake ice cream.
Cover and freeze at least 4 hours or overnight before serving.
Makes 1 ½ quarts of Blueberry Cheesecake Ice Cream.
- How much ice cream?: This recipe makes about 1 ½ quarts of ice cream.
- What size ice cream maker: You will need an ice cream make that is at least 1 ½ quart size.
- What type of freezable ice cream container?: A plastic storage container or even a bread loaf pan works well as an ice cream container. Any freezable container will work.
Serving: 1Serving | Calories: 456kcal | Carbohydrates: 64g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 191mg | Sodium: 169mg | Potassium: 180mg | Fiber: 1g | Sugar: 60g | Vitamin A: 866IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg
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