Some of my favorite things about summer include fresh blueberries and ice cream!
Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.
Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!
This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.
The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!
I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!
This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!
Blueberry Cheesecake No Churn Ice Cream Recipe
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.
In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.
In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.
The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!