Tastes Like Cheesecake Ice Cream

There have been times when I've wondered where the cheesecake flavor in my cheesecake ice cream went. No more. Not since I started making my own! Before you click away, let me rush to add that it's easy to do, doesn't involve eggs and cooking, and looks like this:

The version here is a blueberry cheesecake variety, but what you opt to add (or not) to the cheesecake base is really up to you. What's simply amazing about this ice cream is how very much it tastes like you are biting into a piece of frozen cheesecake. None of that barely noticeable flavor stuff here — you get a double dose of tanginess from real cream cheese and sour cream. Of course, there's a lot of sweetness and creaminess, too. It has it all. And did I mention the cheesecake ice cream base has only four ingredients?

I opted to make this batch a blueberry cheesecake version because my husband adores that variety and our little neighbor recently turned two and that was an offering from us to him on the evening of his birthday. It was met with lots of "yummy, yummy, yummy" so don't worry about it not being a hit with the kids, too! Besides, on a warm night, what's not to like about a tangy, creamy bowl of cheesecake ice cream with ribbons of sweet blueberries folded in?

That said, I might just have to make another batch with no additions at all. Then, when it's time to dish it out, we could put out our favorite cheesecake toppings and have a cheesecake sundae bar. I really am having a hard time seeing a downside to that! Happy summer!!!

Blueberry Cheesecake Ice Cream

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon lemon juice
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 cup half & half (keep chilled until ready to use)
  • 1/2 cup sour cream

To make the blueberry sauce, heat the blueberries and granulated sugar in a medium nonreactive pan over medium-high heat until the blueberries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until the mixture is lump-free. Then stir the cornstarch mixture into the blueberries. Bring mixture to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and chill thoroughly. This step can be done days in advance of making your ice cream.

To make the ice cream base, combine the remaining ingredients (sweetened condensed milk through sour cream) in a blender or food processor. Cut the cream cheese into small pieces to aid smooth processing. Cream the ingredients together to make a smooth, lump-free mixture. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

To get the blueberry ribbon in the ice cream, spread half of the cheesecake ice cream onto the bottom of a bread loaf pan. Spread 1 cup of the blueberry sauce over the ice cream. Then gently spread the remaining ice cream over the top of the blueberry sauce. Then, use a butter knife or spatula to drag ribbons through the ice cream to your liking. Freeze the ice cream for at least 3 hours to firm it up. Scoop with a slightly warmed ice cream scoop for best results.

  • Yields: About 3 cups
  • Preparation Time: Several hours

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