No-Churn Blueberry-Cheesecake Ice Cream
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
43
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (melted)2 cup
Sugar2 cups
Heavy Cream1 tbsp
Lemon Juice (fresh)1 tsp
Pure Vanilla Extract1 tbsp
Cornstarch2 cup
Sour CreamDirections:
1
Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl
2
Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides
3
Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula
4
Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth
5
Spoon into the prepared bowls, cover and freeze until firm, about 2 hours
6
Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop
7
Cover and keep frozen until ready to use
8
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
9
Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes
10
(You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary
11
) Transfer to a small bowl and refrigerate until cold
12
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
13
Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish
14
Cover with plastic wrap, pressing against the surface; freeze at least 3 hours
15
Let sit at room temperature 20 minutes before scooping
16
Photograph by Ryan Liebe