BLUEBERRY CHEESECAKE ICE CREAM

Recipe by Zandeleen Thygesen @zandilions

by Tia

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

  1. 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.
  2. Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
  3. 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.
  4. Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
  5. 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.

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