I made two versions of this blueberry cheesecake ice cream. One left the blueberries whole which made them icy when frozen. The other turned the blueberries into a sauce, which to me was the better version. Adapt this recipe to make use of any seasonal berries.
Head straight on to the Recipe For ♥ Blueberry Cheesecake Ice Cream ♥
Blueberry Cheesecake Ice Cream
In South Africa, we have one company making blueberry cheesecake ice cream. It is described as a delightful tub of frozen goodness, with a dash of blueberry flavoured syrup. A friend of mine has a scoop or two every evening, when her children have gone to bed. We were at their house for dinner in the summer, and this was our dessert. I was quite sure I could replicate this at home, with the help of the Google machine. I read over a few recipes, and followed one that used milk for the base. This made the mixture far too thin in my opinion, and impossible to churn. The blueberries were also left whole, and when frozen meant that you were biting down into ice. I gave a container of the first attempt to Lilian to taste test, and she said it was perfect.
Road testing recipes
But for me, I thought there was room for improvement. And, there can be no such thing as too much ice cream in the freezer. For the second batch I omitted the milk all together. This resulted in a far thicker base, and there was no need to churn the ice cream. For those of you without an ice cream churner, this is ideal. I also used a stick blender and made a sauce out of the blueberries. Personally, I preferred this texture and it made the mouthfeel much better. Lilian said she didn’t mind whether the blueberries were mashed or made into a sauce, so I will leave that part of the recipe up to you. No matter which way you want to enjoy the ice cream, I do hope you make it.
Take a look at this inspiring recipe for ♥ Blueberry Cheesecake Ice Cream ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Blueberry Cheesecake Ice Cream
Ingredients
For the ice cream base
- 500 mls whipping cream
- 250 g full fat cream cheese
- 150 g fructose
- 7.5 mls vanilla extract
- 0.625 mls fine salt
For the blueberry sauce
- 260 g blueberries
- 125 mls water
- 25 g fructose
- 15 mls lemon juice
- 7 g cornflour
Method
For the ice cream base
- Place the cream into a stand mixer bowl and whisk until soft peaks start to form
- Add the cream cheese, fructose, vanilla and salt, and whisk until just combined
- Pour the mixture into a freezer proof container and place into the fridge
For the blueberry sauce
- Place the blueberries, water, fructose, lemon juice and cornflour into a saucepan
- Bring to a boil over a medium temperature and cook for 5 minutes
- At this stage you decide, either mash the berries to leave them whole, or use a stick blender to make a sauce *
- Once done, pour into a bowl and set aside to cool
To assemble
- Once the sauce has cooled swirl it into the base, using a spoon to distribute it through the base
- Place the lid on your container and place into the fridge for at least 4 hours to set
Notes
See the links below for blog posts I published on August 19:
- 2022: Blueberry Mousse
- 2020: Keeping Healthy
- 2019: Spring Onion Paratha
- 2018: The President Is Missing
- 2015: Wine Blending With Zonnebloem
- 2013: Bread Maker Sourdough
- 2012: Abigail Donnelly Answers Questions For The Blog
- 2011: Dried Shitake Mushroom And Apricot Biscotti
- 2010: Henri’s Restaurant
TBH, I’d happily eat either version.
You and Lilian both 🙂
I like ice cream recipes without having to use a machine. This looks fantastic!
thank you so much!
Absolutely gorgeous! Cream cheese makes such a fantastic base for ice cream in general, too. It makes for some of the smoothest, creamiest scoops without the need for any additional stabilizers.
Indeed, and I like the mouth feel when you use cream cheese as well 🙂
sounds like a good idea to make the berry sauce rather than whole berries. I like the sound of this one Tandy.
sherry
Thank you, and yes, I think the sauce option was the best 🙂
The ice cream looks fantastic but I am more interested in the pie with you served in the first picture.
Recipe to follow soon!
Both ways sound good really good to me! I’d enjoy either. How nice that your friend can enjoy ice cream every night! For me it’s a very occasional treat mainly because I gain weight easily.
she is super slim and runs most days so she really can eat all those calories 🙂
This sounds very good, Tandy
Thank you for saying that!
I bet I’d prefer the second option too!
I am with you there!