j2brady shares her simple, but rich and delectable recipe for blueberry cheesecake ice cream:

1 8-oz pkg. cream cheese
1 1/2 cups light cream
1 cup heavy cream
3/4 cup sugar
frozen blueberries (amount to your taste)

Blend cream cheese, both creams, and sugar in blender until very smooth. Place blueberries in pot over medium heat and allow them to release their juices and reduce somewhat, then place them in the freezer briefly. If you don’t want pieces of fruit in your finished ice cream, puree the reduced berries or force them through a sieve. Freeze cream cheese mixture in ice cream freezer; during the last few seconds, add the reduced blueberries and allow them to form a swirl before you stop the dasher and scrape the ice cream into a storage container.

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Blueberry Cheesecake Ice Cream…so gooood!

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