Blueberry Cheesecake Ice Cream
A luscious ice cream with the tangy flavor of cheesecake swirled with a vibrant blueberry compote, perfect for a creamy and fruity dessert.
Ingredients
For the Ice Cream Base:
- 200 ml heavy cream
- 150 ml whole milk
- 100 g cream cheese softened
- 80 g granulated sugar
- 1/2 tsp vanilla extract
For the Blueberry Swirl:
- 150 g fresh or frozen blueberries
- 30 g granulated sugar
- 1 tbsp lemon juice
Instructions
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly. Let it cool completely.
- In a mixing bowl, beat the cream cheese with sugar until smooth.
- Whisk in the heavy cream, milk, and vanilla extract until well combined.
- Pour the ice cream base into a freezer-safe container.
- Spoon the blueberry compote over the mixture and gently swirl it with a knife or spoon for a marbled effect.
- Cover and freeze for 4-6 hours, stirring every 30 minutes for the first 2 hours for a creamier texture.
- Scoop into bowls or cones and garnish with fresh blueberries if desired.
NUTRITION FACTS (Per Serving)
Calories: 250 kcal
Carbohydrates: 25 g
Fat: 15 g
Protein: 5 g