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| No-Churn Blueberry Cheesecake Ice Cream recipe and photography credited to Jennifer Chong at the Pastry Affair |
No-Churn Blueberry Cheesecake Ice Cream
Per Jennifer Chong: Adapted from Kitchen Simplicity
Yields about 1 quart
Instructions
1-1/2 cups of blueberries, fresh or frozen
1/4 cup of granulated sugar
1 teaspoon of cornstarch
6 ounces of cream cheese, room temperature
1/2 cup of brown sugar
2 cups of whipping cream, cold
2 teaspoons of vanilla extract
Instructions
1. In a small saucepan, combine blueberries and granulated sugar. Cook over medium high heat until berries burst and release their juices (about 5-10 minutes). Add the cornstarch to thicken and continue cooking for another 1-2 minutes. Remove from heat and place blueberries in the freezer to cool down quickly (about 10-12 minutes).
2. In a large mixing bowl, beat the cream cheese and brown sugar until smooth. Add 1/2 cup cream and whip until the cream cheese mixture becomes incorporated. Scrape the bowl as needed. Add the rest of the cream and the vanilla extract and continue whipping until stiff peaks form.
3. Spread half of the whipped cream mixture in a plastic container. Top with half the blueberry mixture. Spread the remaining cream and top with the remaining blueberries.
4. Using a knife, swirl the ice cream.
5. Cover and place in the freezer for 6 full hours before serving.
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