Do you want to make a rock-star dessert for your next get together? This ice cream is so rich and amazing! We are big cheesecake fans (especially me) so this cream cheese custard base swirled with a homemade blueberry pie filling and crushed graham crackers is heaven in a bowl!! Homemade ice cream really does take it to the next level, right? You've got to give this a try this summer!
Blueberry Cheesecake Ice Cream
Blueberry Pie Filling: 1 1/2 cups blueberries
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon water
Cheesecake Ice Cream: 8 oz. cream cheese, softened to room temperature
1 1/2 cups granulated sugar
4 egg yolks
2 1/2 cups half & half
1 cup milk (I used 2%; whole milk works as well)
1 teaspoon vanilla extract
2 teaspoon lemon zest
2 teaspoon lemon juice, fresh from lemon you zested
1 cup gluten free graham crackers, crushed (we love Pamela's or Kinnikinnicks)
For blueberry filling, whisk lemon juice, water and cornstarch together. In a small saucepan, combine blueberries, sugar and the cornstarch mixture together. Bring the mixture to a boil over med-low heat. Once boiling, reduce the heat to low and cook for about 7-9 minutes, stirring occasionally. Allow the blueberry filling to come to room temperature, then refrigerate until ready to use.
For the cheesecake ice cream, beat cream cheese, granulated sugar, egg yolks, vanilla extract, lemon zest and lemon juice together in a large bowl. Set aside. Combine half & half and milk in a medium-large saucepan; bring the mixture to almost a boil over med heat, stirring occasionally. Remove from the heat. Stir 1/2 cup of the half & half and milk mixture into the cream cheese mixture, whisking until everything is combined (this tempers the eggs in the cream cheese mixture). Stir the rest of the half & half and milk mixture into the cream cheese mixture, whisking until everything is combined.
Pour the entire mixture back into the saucepan. Cook over med-low heat for about 6-7 minutes (stirring constantly), or until the mixture becomes like custard and coats the back of a spoon. Place pan in a large bowl of ice for about 5 minutes, stirring occasionally to help it cool quickly. Once the custard mixture has cooled down to about room temperature, pour into a bowl, cover the custard with plastic wrap (making sure the plastic wrap is pressed onto the surface of the custard). Refrigerate for 1-2 hours, or until cold. Once the custard is cold, pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.
In a freezer safe ice cream container, pour in 1/3 of the cheesecake ice cream and spread in an even layer. Dollop half of the blueberry filling over the cheesecake ice cream. Using a chopstick, gently swirl the ice cream with the blueberry filling. Sprinkle 1/3 cup of graham cracker crumbs over the top. Pour another 1/2 cheesecake ice cream over the top and spread in an even layer. Dollop the remaining blueberry filling on top, and swirl. Sprinkle with 1/3 cup of graham crackers on top. Top with remaining ice cream and graham crackers. For soft serve, freeze for about 2-3 hours; for true ice cream, freeze for at least 5-6 hours, or overnight.
Scoop and serve!
Gather your ingredients. For the blueberry filling, you will need blueberries, sugar, lemon juice, cornstarch and water. For the ice cream, you will need cream cheese, sugar, eggs, half and half, milk, a lemon, and vanilla. You will also need your favorite gluten free graham crackers.
For the blueberry filling, combine 1 teaspoon cornstarch with 1 tablespoon lemon juice and 1 tablespoon water. In a small saucepan, add 1 1/2 cups blueberries, 1/4 cup sugar, and the cornstarch mixture. Bring to a boil, then turn to low and simmer for 7-9 minutes, or until blueberries begin to pop. Remove from heat and allow to cool completely. Refrigerate until ready to make the ice cream. Prepare your graham crackers by placing in a zipper bag and crushing with a mallet, leaving some bigger chunks.
For the ice cream, in a mixing bowl, beat together 8 ounces softened cream cheese, 1 1/2 cups sugar, 4 egg yolks, 2 teaspoons lemon zest, 2 teaspoons fresh lemon juice, and 1 teaspoon vanilla. In a saucepan, heat 2 1/2 cups half and half and 1 cup milk to almost boiling. Remove from heat.
Pour 1/2 cup heated milk into cream cheese mixture to temper the eggs. Continue pouring in the milk little by little until fully incorporated. Return to the pan and continue cooking over medium heat until it becomes thicker like custard and coats the back of the spoon.
Place the pan in a bowl of ice water and stir until cooled. Place in a bowl and cover with plastic wrap directly on the custard. Refrigerate until cold (about 2 hours).
Pour the custard into your ice cream machine and churn according to manufacturer's directions. I've had several ice cream makers over the years, and this is by far my favorite! It works well, isn't too bulky, and cleans up easily. You can find it here on Amazon:
Churn until nice and thick!
Once thick, pour 1/3 into a freezer safe container. A good friend gave this to me as a gift, and it is the perfect ice cream container. Freezes well, and scoops easily! Top with 1/2 of the blueberry filling. Using a chopstick, swirl, but don't combine. Top with 1/3 cup graham crackers. Repeat again, then top with last 1/3 of ice cream and remaining graham crackers.
Give it a quick swirl, then cover and freeze for at least 5 hours, or overnight.
Scoop and enjoy! We love to have a giant scoop on top of a gluten free sugar cone.
Although a bowl full of this ice cream is like eating a blueberry cheesecake with a spoon.
We made this batch with fresh blueberries we just picked, and OH MY!
Recipe Source: Recipe adapted from a recipe at alattefood.com