Description
A delightful Blueberry Cheesecake Ice Cream with a crunchy waffle cone crumble, perfect for summer treats.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp lemon juice
- 2 tbsp heavy cream
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
- 1 cup graham cracker crumbs (or crushed waffle cones)
- 2 tbsp butter, melted
- 1 tbsp sugar
Instructions
- Make the Blueberry Compote: In a saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until syrupy. Stir in cornstarch if thicker texture is desired. Cool completely.
- Prepare the Cheesecake Swirl: Beat cream cheese, powdered sugar, lemon juice, and heavy cream until smooth and creamy. Chill until ready to swirl.
- Make the Ice Cream Base: In a bowl, whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves. Chill in the fridge for at least 2 hours.
- Churn & Layer: Pour chilled base into an ice cream maker and churn until soft-serve consistency. Transfer half into a freezer container. Add dollops of cheesecake swirl, blueberry compote, and sprinkle with crumble. Repeat with remaining ice cream, swirling gently with a knife.
- Freeze & Serve: Freeze for 4–6 hours until firm. Scoop into waffle cones or bowls. Garnish with extra blueberries and crumble.
Notes
- For a thicker blueberry compote, add cornstarch.
- Ensure the cream cheese is softened for easy mixing.
- Chill the ice cream base thoroughly for best results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg