HELLO FRIENDS IT’S BEEN TOO LONG.
In case you were wondering – it’s cause I was dying in exams. I’ve been gone for like a little over two weeks. One week was dedicated to studying, the other was dedicated to
dying taking the finals.
I’ve gotten some grades back, and I’m happy to say that I didn’t do too badly on them, except for Chemistry, of course, but luckily my other Chem grades saved me from this reaaallly really bad final exam grade.
So I know that I just posted an ice cream recipe, but:
- It’s ice cream season. C’mon – there’s no denying that. The weather is H-O-T and we all need ice cream
- I owe a lot to ice cream for getting me through the difficult time of exams
Oh, side note – to anyone still struggling to get through finals, I wish you all the best (of luck) and I wish that you have ice cream to help you get through it.
Anyways, with that aside, let’s talk about this seeriously amaaazing ice cream recipe. It’s honestly one of my favorites. I literally could not stop eating the ice cream batter. I probably ate like a third of the batter before forcing myself to put it in the freezer and let it be ice cream.
It’s got this wonderful, rich, and tangy flavor of cream cheese, which pairs beautifully with the sweet blueberry sauce. Speaking of which – blueberries are in season! Yay!!
Anyways, I kid you not, this will be one of the best ice creams you’d have ever made. Please make it now and continue making it until summer is over 🙌.
Best Ever Blueberry Cheesecake Ice Cream
Adapted from Joy the Baker
For the ice cream
- 8oz cream cheese, room temperature
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup light brown sugar, lightly packed
- 1/4 teaspoon salt
For the blueberry sauce
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup water
- Pinch of salt
- 1 tablespoon fresh lemon juice
- 1 heaping cup crumbled Graham Crackers or digestive biscuits
- For the ice cream, in a food processor, blend together the cream cheese, milk, whipping cream, brown sugar, and salt until smooth
- Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions (about 30 to 45 minutes).
- While the ice cream is churning, make the blueberry sauce. In a small saucepan, heat the blueberries, sugar, cornstarch, water, salt, and lemon juice together over medium-low heat. Stir until the berries burst and the juices thicken (about 5 minutes)
- Transfer the sauce into a small bowl and place in fridge until the ice cream finishes churning
- When the ice cream has finished churning, spoon it into a freezer safe container and swirl in the blueberry sauce and crackers/biscuits
- Place in freezer for at least 4 hours, or overnight. Allow to thaw before serving