Homemade Blueberry Cheesecake Ice Cream

A long tiring day instantly gets better when I eat ice cream – it’s my ultimate comfort food! This time, I tried to make it at home using this homemade blueberry cheesecake ice cream recipe by Anyone can cook with me. I was amazed at how yummy it turned out! The creaminess and sweetness complemented well with the tanginess of the blueberries. My family loved it so much that they kept telling me to make it again.

Ingredients:

For the blueberry sauce:

• 1 cup of blueberries
• 1 teaspoon of cornstarch
• 1/3 cup of sugar

For the ice cream:

• 2 cups of heavy whipping cream (chilled)
• 1 can (14.1 oz) of condensed milk (chilled)
• 1/3 cup of cream cheese (chilled)
• vanilla extract

Note: make sure you use chilled heavy whipping cream. Keep it in the freezer for half an hour before you use it.

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Instructions:

Step 1:

Place a non-stick pan over heat. Add 1 cup of blueberry and 1/3 cup of sugar.  Keep stirring until the sugar and blueberries are melted.

Step 2:

Add 1 teaspoon of cornstarch to the blueberries. Mix until well combined. Your sauce should be thick. Turn off the flame, set it aside, and let it cool.

Step 3:

In a bowl of a stand mixer, add 2 cups of heavy whipping cream. Whip it at a medium speed until you have a perfectly stiff peak. Alternatively, you can use a hand beater or a hand mixer to whip the ice cream.

Step 4:

Add the condensed milk and cream cheese to the whipped cream. Whip until well combined. While whisking, add a little bit of vanilla extract.

Step 5:

Transfer half of the cream mixture to a container with a lid, and evenly spread it with a spatula. Put some of the blueberry sauce on top and spread. Place the remaining cream mixture and blueberry mixture. Spread evenly.

Step 6:

Cover the container with the lid and freeze for at least 6 to 8 hours or preferably overnight.

Homemade Blueberry Cheesecake Ice Cream