Blueberry Cheesecake Ice Cream Recipe 🍦 Episode 1089

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta offers a lighter texture with a similar flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Mixed berries provide a variety of flavors and are often less expensive.

Whip heavy cream to stiff peaks using a handheld whisk

Soften cream cheese at room temperature, then mix until smooth

Add sweet condensed milk and lemon zest to the cream cheese, whisk until creamy

Fold whipped cream into the cream cheese mixture until well combined

Pour the mixture into a container with a tight-fitting lid and freeze for a few hours

In a saucepan, combine fresh blueberries, a touch of water, and vanilla sugar; cook for 4-5 minutes until blueberries pop

Mix cornstarch with a little water to create a slurry, add to the blueberry mixture, and cook for another minute

Cool the blueberry sauce in the fridge

After about 4 hours, take the ice cream out of the freezer, swirl in the blueberry mixture, and return to the freezer to set overnight

Let the ice cream sit at room temperature for about 5 minutes before serving

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens