To be honest, I’m not sure when or why I decided to make this ice cream. But it’s been one of the best decisions of my life. Seriously…it’s that good.
Kelly made a basic vanilla ice cream Philadelphia style, which means no tempering of eggs, and it has been the perfect base for pretty much any flavor I’ve thought up (Cookies and Cream anyone?). I’m happy to report it worked again with this recipe!
Now this recipe is a little more involved than the other ice cream flavors, but trust me, it’s worth it. The cream cheese is melted down into the heavy cream which forms the base of the ice cream. The blueberries are then cooked down into a compote which provides the nice purple color and also makes sure you don’t bite into a giant frozen blueberry.
Blueberry Cheesecake Ice Cream (adapted from Vanilla Ice Cream)
For Ice Cream
- 2 c heavy cream
- 4oz cream cheese
- 3/4 c sugar
- pinch of salt
- 1 tbsp vanilla
For Blueberry Compote
- 1 c frozen blueberries
- 2 tbsp water
- 1 tbsp sugar
- 1 1/2 c crushed graham crackers
- In medium saucepan, combine 1 cup of the heavy cream, cream cheese, sugar and salt over low heat. Whisk until sugar has dissolved and cream cheese has mostly melted.
- Remove from heat and add remaining heavy cream and vanilla.
- Cover and let chill.
- Meanwhile, prepare the blueberry compote. Add all ingredients into a small saucepan and heat over medium heat for about 10 minutes. As the blueberries begin to break down, use the back of a fork to mash some of the berries.
- *note* Follow your ice cream maker directions to get it started
- Pour in the ice cream base first. Next slowly pour in the blueberry compote. Churn for 15 minutes.
- Add the graham cracker crumbs into the mixture and churn for another 5 minutes.
- Transfer to a freezer safe container and freeze until firm.
- Serve and enjoy!