Blueberry Cheesecake Ice Cream
Filled to the brim with loads of berries, cream cheese, and buttermilk, this blueberry cheesecake ice cream will be tops on your summer recipe list this year!
If there’s one love that I’m glad I passed to Doodle, it’s my love of ice cream.
Also, a fascination with blogging, apparently. He’s been asking for weeks to start his own blog, and he finally got started over the weekend. I have to say, it made for some pretty proud mama moments when I saw him “staging” food and using my photo boards to take pictures. For a six-year old, I think he’s doing a pretty darn good job. You can check his blog out here, at Kitchen Meets Boy.
You should also check out this blueberry cheesecake ice cream. Not gonna lie: it’s one of my favorite ice creams, maybe ever.
My birthday was over the weekend, and I knew the sweet-treat I most wanted to celebrate with was a big bowl of homemade ice cream. This recipe did not disappoint!
When we got married nearly ten years ago, we were gifted a Cuisinart ice cream maker, and aside from our crock pot, it’s absolutely been our most-used kitchen appliance. If you love ice cream and don’t have an ice cream maker, I highly recommend getting one. I love the two-ingredient, no ice-cream maker needed recipes as much as the next gal, but there’s something about churned ice cream that makes it taste even better. 😉
The base for this ice cream takes only a few minutes to mix up (no eggs, so there’s no cooking involved, just some chilling time). During the last few minutes of churning, you’ll dollop in a quick blueberry mixture…and then you’ll stand next to the machine drooling.
I considered adding some graham crackers into the mixture as well, but in the end, I decided to just sandwich the cream in between some graham cracker sheets.
Do you have an ice cream maker? What’s your favorite kind of ice cream? I’ll eat any kind you stick in front of me!
- 1 (8-ounce) package cream cheese, softened
- 1½ cups half and half
- ¾ cup sugar
- ½ cup buttermilk
- 1½ teaspoon vanilla extract OR vanilla bean paste (I used paste)
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
- 1 cup fresh blueberries
- ½ cup blueberry preserves
- 2 teaspoons lemon zest
- Process the first 7 ingredients (through the salt) in a blender until smooth. Cover and chill for at least 2 hours.
- Pour mixture into the container of an electric ice cream maker and process according to the manufacturer's instructions. Mine usually churns about 25 minutes.
- While the ice cream is churning, place the blueberries, preserves, and lemon zest in a small bowl and mash slightly. Add the blueberry mixture during the last 5 minutes of churning.
- Place churned ice cream into a freezer-safe, lidded container, and freeze for an hour prior to serving.
If you don’t have an ice cream maker, you can check out some of these no-maker needed recipes below (click on the picture for the recipe):
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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