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Imperial Sugar
Imperial Sugar

No Churn Blueberry Cheesecake Ice Cream imperial
Prep Time:
20m
Bake/Cook Time:
8h
Yield:
6 cups ice cream (1 loaf pan)
Plan for:

Freeze overnight

Want to make ice cream but don't have a place to store an ice cream machine? This No-Churn Blueberry Cheesecake Ice Cream is swirled with real, ripe blueberries, cream cheese, and graham crackers and all you need is a mixer and a loaf pan. The sweetened condensed milk gives this no churn ice cream a smooth and creamy texture. The taste is a perfect balance of sweet and tangy. This No Churn Blueberry Cheesecake Ice Cream is a summer pleasure, providing a cool, satisfying finish to any meal or a delicious stand-alone treat.

Ingredients

  • 1/2 cup blueberries
  • 1/4 cup water
  • 1 tablespoon honey
  • 8 ounces cream cheese, softened
  • 6 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 1 tablespoon milk (or 1 tablespoon heavy cream)
  • 2 cups heavy cream
  • 1 tablespoon vanilla
  • 1 can (14 oz.) sweetened condensed milk
  • 4-6 tablespoons graham cracker crumbs

Directions

  1. In a medium saucepan add 1/2 cup blueberries and 1/2 cup water. Stir in honey.
  2. Heat over medium heat until it starts to boil. Reduce to a simmer. Let simmer for 10 minutes. Remove from heat and let cool.
  3. Add cream cheese to a medium bowl and mix with an electric mixer until smooth. Add in powdered sugar and milk; mix until smooth.
  4. Spoon cream cheese mixture into a plastic sandwich bag and set aside.
  5. Add heavy cream and vanilla in a mixing bowl, and mix on high with an electric mixer until stiff peaks form.
  6. Add in sweetened condensed milk and whisk until combined to make ice cream base. Spoon 2/3 of ice cream base into a loaf pan.
  7. Snip a corner of cream cheese bag and drizzle cream cheese over ice cream base. Add a few blueberry compote dollops and sprinkle with crushed graham crackers. Spoon on another layer of ice cream base, continuing to layer until loaf pan is full. Finish with cream cheese drizzle, blueberries, and graham crackers on top.
  8. Using a knife, make a figure 8 a few times in ice cream to swirl everything around.
  9. Freeze for several hours or overnight until frozen.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

Source URL: https://www.imperialsugar.com/recipes/no-churn-blueberry-cheesecake-ice-cream