15
INGREDIENTS
For the blueberries
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 3 tablespoons lime juice
For the ice cream
- 250g cream cheese, room temperature
- 1 tin condensed milk
- 1 tablespoon blueberry essence
- 2 cups heavy whipping cream whipped to stiff peaks
- ¾ cup Marie biscuit/Tennis biscuit crumbs
METHOD
- Add blueberries, sugar and lime juice to a medium-sized pot and bring to a boil over medium high heat. Continue to boil for an additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
- Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
- For the ice cream: add cream cheese to bowl of stand mixer or medium-sized bowl if using hand mixer. Beat on medium high speed then slowly add in condensed milk and blueberry essence and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- To freeze, alternate adding ice cream mixture, blueberry mixture and biscuit crumbs to a freezer safe container. Freeze for at least 5-7 hours then serve.