|Blueberry-Cheesecake Ice Cream|
I thought today would be a good day to post a recipe for ice cream. Especially since it is suppose to get to 92 today in Minnesota. What better way to cool off than by eating some ice cream?
This is recipe for Blueberry-Cheesecake ice cream was in the July/August Food Networks magazine and it sounded so good that I just had to make it. My picture looks a little more blueberry then the one in the magazine but it still tastes amazing. I'm thinking I should have folded more into the ice cream mixture, but once you scoop it out it is just fine.
You can definitely taste the cheesecake and blueberries with this recipe. It actually tastes like you are eating blueberry cheesecake that has been frozen. I wasn't sure how I would like having the graham cracker crust part in the ice cream, but believe me it is worth doing. Without the graham cracker crust I don't know if you'd get the feel of eating cheesecake.
I pretty much followed the directions in the magazine with one minor slip up. I added extra sugar to the graham cracker mixture by mistake. Instead of 1 tablespoon of sugar I put in 3 tablespoons. Oops! But it was ok. No one even noticed. What's a little extra sugar?
One other thing that I had a problem with is when I had to blend the ice cream mixture. The recipe told me to blend it in my food processor. Sounds simple right? Well, my new Hamilton Beach food processor leaked out the bottom all over the place. What a mess! I have no idea why it did that. It would have been better if I used my Ninja Blender. Still debating if I should bring my food processor back or what.
|Look at all those blueberries!|
Well after trying this ice cream recipe it make me want to try making some more ice cream. Heck I might even take out the regular ice cream maker and try making ice cream that way. There is nothing better than homemade ice cream. I just tastes sooo good.
Give this one a try. It is super easy to do it just takes time to freeze so plan ahead.
No-Churn Blueberry-Cheesecake Ice Cream
For the Cheesecake Bites
2/3 Cup graham cracker crumbs (from 4 sheets)
2 tablespoons unsalted butter, melted
3 tablespoons sugar
2 ounces cream cheese, softened
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
For the Blueberry Sauce
3 Cups fresh blueberries (about 1 1/2pints)
1/2 Cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 Cup water
For the Ice Cream
2 Cups heavy cream 9minus the 2 tablespoons you already used)
6 ounces cream cheese, softened
2/3 Cup sour cream
2/3 Cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon lemon juice
Pinch of salt
Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Press mixture into a small brownie pan. Put the cream cheese in the medium bowl; stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons of 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 edges and turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
While cheesecake bites are freezing, 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. Transfer to a small bowl and refrigerate until cold.
Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon juice and salt in a food processor; process until very think and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2 quart baking dish (aka cake pan). Put cake pan cover on and freeze at least 3 hours ( I froze mine over night). Let it sit at room temperature for 20 minutes before scooping.
Adapted from Food Network Magazine