No-Churn Blueberry Cheesecake Ice Cream

Name: No-Churn Blueberry Cheesecake Ice Cream
Ingredients: 2 cups heavy whipping cream; 1 can (14oz) sweetened condensed milk; 7 oz cream cheese, room temperature; 2 tsp vanilla; 2 cups fresh blueberries; 3 tbsp sugar; 2 tbsp lemon juice

www.justputzing.com

Your recipes

Author : justputzing Melinda says justputzing says Laura Tosto says justputzing says Kirbie says justputzing says Monica says justputzing says Jenn@TheNoshingBride says justputzing says Kaylee says justputzing says Liza says justputzing says Annie says justputzing says cassie says justputzing says nell says justputzing says Sara from Sara's Beauty Blog says justputzing says Rebecca says justputzing says Rebecca says Kellie says justputzing says Rose says justputzing says rené says justputzing says Liliana says Shelly says

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until berries burst and release juices. (Use your spatula or spoon to gently smoosh some of your berries to release more juices.)

Step 2

Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pan from heat, pour mixture into a bowl, and stick your bowl in the fridge to chill.

Step 3

In a large bowl, beat your cream cheese with an electric mixer until smooth.

Step 4

If you’re not already using them, change your mixer attachments to use whisk attachments.

Step 5

Slowly add condensed milk and vanilla, and whisk mixture until smooth.

Step 6

Add heavy cream and keep whisking until stiff peaks form. (This will take longer than usual b/c of all the other ingredients. Be patient and keep whisking!)

Step 7

Spoon about half of your whipped cream mixture into a standard sized loaf pan.

Step 8

Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan. (Drop blobs of sauce in spoonfuls over the top of the cream. Doesn’t have to be pretty.)

Step 9

Cover with your remaining whipped cream mixture, and top with your remaining berry mixture.

Step 10

Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.

Step 11

Cover pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop.

Step 12

Enjoy! (Dan and I really liked our ice cream in a bowl, with crushed up waffle cone pieces.)