Let’s give ice cream season one last hurrah: lime cheesecake ice cream swirled with sautéed lime zested blueberries and almond butter. DROOL.
I’m at the dining room table of my grandmother’s summer home in Nova Scotia. We’re snacking on pickled herring, crackers, and leftover baked goods from the island coffee house that’s hosted every Wednesday down the road.
Noni, my grandmother, hasn’t stopped talking about this Raspberry Cookies and Cream Ice Cream. She’s made it 2 times already, and is currently pulling out the hand mixer to make it a third time.
Just now she’s telling me about her “dessert martini” made with Bailey’s, Kahlua, vanilla vodka, and Godiva chocolate liqueur. Apparently it paired wonderfully with my ice cream as an after dinner treat.
While this recipe has neither raspberries nor Bailey’s in it, it does have the most wonderful blueberry lime swirl.
I got the inspiration from a dessert I had recently at Selden Standard, a restaurant near our place in Detroit. Though we had eaten more than we probably should’ve at dinner (this place is amaaaaze), Alex and I couldn’t help but devour it all.
So of course, I had to make my own version. And it’s pretty damn good.
I asked Noni if she thinks this will give my Raspberry Cookies and Cream Ice Cream a run for it’s money. She says “definitely.”
For the blueberry lime swirl
- 2/3 cups fresh or frozen blueberries
- zest and juice of 1 lime
- 1 tablespoon brown sugar
For the ice cream
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- zest and juice of 2 limes
- 7 oz sweetened condensed milk
- 6 oz cream cheese, room temperature
- 1/2 cup creamy almond butter (needs to be natural so it swirls well)
- In a small saucepan, heat the blueberries, lime juice and zest, and sugar for about 15 minutes over low heat. The blueberries should fully break down and just a tiny bit of liquid should remain (it shouldn't be jelly). Allow to cool completely.
- In a mixing bowl, whip the heavy cream until medium peaks form. Fold in the vanilla extract, salt, and lime juice and zest (save a tiny bit of zest for the top of your ice cream).
- Carefully fold in the sweetened condensed milk, then the cream cheese. Whip everything comes together, about 30 seconds more.
- Carefully scoop half of the ice cream into a large bread pan. Dollop on half of the blueberry lime mixture, then dollop the almond butter. Spoon the rest of the ice cream on top, then repeat dolloping the blueberry lime mixture and almond butter. Top everything with last bit of fresh lime zest.
- Freeze for at least 12 hours before serving!