NO-CHURN BLUEBERRY CHEESECAKE ICE CREAM
Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. Have the kids help with prep by letting them break up the graham crackers! Our No-Churn Blueberry Cheese Cake Ice Cream is both tasty and easy to make.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h50m
Yield 8 servings, about 2/3 cup each
Number Of Ingredients 8
Steps:
- Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
- Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.
- Freeze 5 hours or until firm.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.738 g, Sugar 0 g, Protein 4 g
NO-CHURN BLUEBERRY-CHEESECAKE ICE CREAM
Provided by Food Network Kitchen
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
- Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
- Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.
BLUEBERRY CHEESECAKE ICE CREAM
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! -Melissa Symington, Neche, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 quarts.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.
Nutrition Facts : Calories 459 calories, Fat 30g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
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