No-Churn Blueberry-Cheesecake Ice Cream

The recipe No-Churn Blueberry-Cheesecake Ice Cream can be made in around 6 hours. This recipe serves 10 and costs $1.16 per serving. One portion of this dish contains approximately 3g of protein, 32g of fat, and a total of 460 calories. It can be enjoyed any time, but it is especially good for Summer. This recipe from Foodnetwork requires blueberries, sugar, vanillan extract, and heavy cream. Plenty of people made this recipe, and 353 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 16%. Try Easy No Churn Cherry Cheesecake Ice Cream, No Churn Strawberry Cheesecake Streusel Ice Cream, and Blueberry Cheesecake Ice Cream: 10 Simple Steps to Sugar & Gluten-Free Perfection: Part 3, Blueberry Cheesecake for similar recipes.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 330 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Ryan Liebe

 

Step by step:

1. 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.

2. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula.

3. 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.

4. 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

1. 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.)

2. Transfer to a small bowl and refrigerate until cold.

Make the ice cream

1. 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.

2. Let sit at room temperature 20 minutes before scooping.

3. Photograph by Ryan Liebe

Nutrition Information:

covered percent of daily need