Blueberry Cheesecake Ice Cream combines decadent cheesecake with loads of fresh blueberries in this creamy and delicious ice cream!
Blueberries and I have a thing. A wonderful, beautiful thing where I eat them all. And I eat them in just about anything- pancakes, fruit salads, and Blueberry Cheesecake Ice Cream.
The latter is currently my favorite way to eat blueberries, because the batch of ice cream I just whipped up is beyond delicious. And loaded with antioxidants! Teehee…
What I especially love about this ice cream is how creamy it is. Some of my other ice creams are a little softer, but this one is ridiculously velvety. The flavor is on point, and the color is just so fun!
Plus, making a blueberry cheesecake is a big ordeal. You end up with a gigantic cake that you inevitably have to split with your friends, your coworkers, your boyfriend, and whoever else you can pass it off onto so you don’t end up with cheesecake for dessert every night on your couch by yourself.
Although, not a bad life.
But making Blueberry Cheesecake Ice Cream is less of a commitment. You have a scoop or two, toss the rest in your freezer, and save your next scoops for Tuesday.
Meanwhile, I’m really excited to launch a new section of the blog in the coming weeks. It’s devoted to all things photography! So with that being said, what would you like to see in it? I welcome any and all comments and ideas!
Whisk the yolks and ¼ cup of the brown sugar until creamy. Set aside. Heat the cream, milk, remaining ½ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the milk is nearly simmering. Lower the heat and scoop a ½ cup of the milk mixture into the creamed yolks, whisking the entire time to combine. Scoop another ½ cup of milk into the yolks, whisking the entire time to combine.
Pour the heated yolk mixture back into the pot, again whisking the entire time to combine. Then, using a spatula, slowly stir the custard mixture while it heats. The custard should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
Quickly remove from heat and stir in cream cheese and lemon zest. Should your cream cheese curdle, simply pour the mixture through a fine sieve to remove lumps.
Pulse the blueberries in a blender until liquid. Stir into ice cream mixture.
Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!
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We actually made this. It is very salty. If I were to make it again, I would cut out 3/4 of the salt. It’s overpowering as is.
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[…] Homemade cheesecake ice cream combines decadent cream cheese with loads of fresh blueberries and a touch of lemon zest in a creamy and delicious dessert. By Sarah Fennel […]
Those look amazing! I really want to give this recipe a try. Is there a way to make it without an ice cream maker?
I rachel! Unfortunately with this recipe, there is not a way. There are, however, recipes out there that do not use an ice cream maker! I’d suggest finding a basic vanilla recipe, then following my directions for adding the cream cheese and blueberries! Hope this helps and happy baking!