Blueberry Cheesecake Ice Cream
Indulge in the delightful combination of creamy cheesecake and sweet blueberries with this homemade Blueberry Cheesecake Ice Cream. Perfect for warm days or any time you crave a refreshing treat, this ice cream features a luscious custard base swirled with a vibrant blueberry sauce and crunchy Biscoff cookies.
- Prep Time: 1 hour
- Cook Time: 6 hour
- Total Time: 7 hour
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Blueberry Sauce:
- 1 ½ cups blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- Pinch of salt
Custard Base:
- 2 cups heavy cream (chilled)
- 8 ounces cream cheese (softened)
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ cups broken Biscoff cookies (about 13 cookies)
Instructions
- Make the Blueberry Sauce: In a medium saucepan, heat the blueberries over medium heat until they soften, about 2-3 minutes. Combine sugar, cornstarch, and salt in a bowl, then add to the blueberries. Cook until thickened, about 3-5 minutes. Remove from heat and cool in the refrigerator.
- Prepare the Custard Base: In a stand mixer with a whisk attachment, whip the chilled heavy cream until stiff peaks form. Transfer to another bowl and refrigerate. Switch to the paddle attachment and beat softened cream cheese until smooth. Add sweetened condensed milk and vanilla; mix until combined.
- Combine Mixtures: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Fold in the remaining whipped cream until just combined, then stir in broken Biscoff cookies.
- Layer and Freeze: In a freezer-safe container, pour one-third of the custard base, then drop spoonfuls of blueberry sauce on top. Use a skewer or knife to swirl gently. Repeat layering two more times, finishing with cookie crumbs on top. Cover tightly and freeze for at least 6 hours or overnight.
Notes
Serving Suggestions: Serve scoops of ice cream in bowls or cones, garnished with fresh blueberries or extra cookie crumbs for added flair.
Tips & Tricks: Allow the ice cream to sit at room temperature for about 5 minutes before scooping for easier serving. Ensure cream cheese is at room temperature for a smooth custard.
Storage Instructions: Store in an airtight container in the freezer for up to 2 weeks. If it becomes too hard, let it soften at room temperature for a few minutes before serving.
Reheating Tips: This ice cream is best enjoyed frozen; however, if it becomes too hard, simply let it sit out for a few minutes to soften before scooping.
Find it online: https://icecreamin.com/blueberry-cheesecake-ice-cream/