Hey peeps, I just made this recipe on Today Show yesterday, and it was a blast!
I adore my ice cream maker so much y’all. It is the second most used appliance in my house behind my stand mixer during the summer. I can’t get enough of it. Today’s ice cream makers have truly come much farther than the ones of my big mama’s generation. No need to hand churn or add ice and salt at all. These babies do all the work.
However, I know so many people without an ice cream maker that I thought it was about time I shared a no churn recipe so you could enjoy some summer deliciousness as well. This recipe has so much amazing flavor that I am sure you will love. I used seasonal blueberries that are just perfect this time of year. I take them and boil them with some sugar and lime juice to really break them down and release an amazing flavor and gorgeous color that is wonderful when swirled through this incredible Blueberry Cheesecake Ice Cream.
The cheesecake flavor is undeniable. With smooth cream cheese adding delicious tangy flavor, I coupled it with sweetened condensed milk (which is awesome in no churn ice cream) and lightened it with a whipped cream that gets folded into the mixture towards the end. It helps to add that creamy and soft texture. To complete our cheesecake twist, of course I added graham cracker crumbs. You will think you are eating frozen cheesecake. It is so delicious.
After trying this recipe, I am now a fan of no churn style ice creams. Because this doesn’t have a custard base, it does freeze up super hard so make sure you take it out and let it soften a bit if it gets too hard. It will make it easier to scoop. I hope you enjoy this as much as I have.
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 3 tablespoons lime juice
- 1 (8 ounce) package cream cheese, room temperature
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups heavy whipping cream, whipped to stiff peaks
- ¾ cup graham cracker crumbs
- Add blueberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
- Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
- Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
- Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold blueberries into batter only folding 3-4 times just until the blueberries have distinctly swirled through batter (don’t over fold the blueberries because you will turn the entire ice cream mixture blue).
- To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5-7 hours then serve.