Blueberry cheesecake ice cream is a perfect summer treat for blueberry lovers. It is sweet and slightly tangy in taste. It turns out creamy and delicious. Check out this easy recipe to make blueberry cheesecake ice cream at home.
On low heat, cook the blueberries mixed with sugar for 7-8 minutes until they burst.
Let them cool down completely.
Blend the blueberries compote in a blender or mash it with a spatula.
Refrigerate the puree until ice cream is churned.
Make graham cracker crumble topping
Crush the graham crackers coarsely with hand or using a blender like Vitamix
Transfer into a bowl.
Add melted butter and sugar and mix well.
Making blueberry cheesecake ice cream
Using a hand blender or in a stand mixer, blend the cream cheese until it is smooth and fluffy. This can take about 3-5 minutes.
Add milk, sugar, and salt. Continue blending until all sugar is dissolved.
Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender).
Chill the mixture for about 30 minutes in the refrigerator.
Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.
In a freezer-safe box, put ⅓rd graham cracker crumble topping at the bottom.
Layer half of the ice cream and half the amount of blueberry puree.
Swirl the blueberry puree with a spoon or spatula. Top ⅓ graham cracker crumble.
Make one more layer by placing the remaining half ice cream followed by the remaining half blueberry puree.
Swirl the blueberry puree with a spatula.
Finally, add the remaining ⅓rd graham cracker crumble and freeze the ice cream for about 6 hours before serving.
Notes
Recipe makes 1 quart ice cream.Variations:
Blueberry puree - instead of cooking the blueberries with sugar, you can directly blend them with sugar in a blender. The taste will be a little different and fruitier. Also, ensure that you swirl the puree well while layering to avoid it from becoming icy.
If you don't have an ice cream maker:
You can first blend cream cheese, then add milk, sugar, salt and blend it.
Add heavy cream and blend it. Freeze the cream cheese ice cream for 4-6 hours.
Blend the ice cream once again and then layer with blueberry puree and graham cracker crumbs and freeze it.