blueberry cheesecake ice cream
On a warm almost-summer evening, nothing tastes more satisfying than homemade ice cream (especially when eaten with only a spoon, straight from the freezer!). This sweet and creamy ice cream is the answer to your cheesecake cravings, complete with a vibrant blueberry swirl made with freshly picked blueberries. Top each serving with extra sauce and dig in!
- 2 cups blueberries
- 1/4 cup sugar
- 2 Tbsp water
- 4 tsp cornstarch
- 3 cups half-and-half
- 4 ounces reduced-fat cream cheese, softened
- 2/3 cup sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp vodka
- For the sauce, combine blueberries and sugar in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally. Puree mixture in a food processor until smooth; return to saucepan. Whisk water and cornstarch together in a small bowl. Add to blueberry mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and cool to room temperature, then chill in the refrigerator.
- For the ice cream, combine half-and-half, cream cheese, sugar, salt, vanilla, and vodka in a blender or food processor; process until smooth. cover and chill for 6 hours in the refrigerator.
- Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon a third of the mixture into a freezer-safe container; top with dollops of blueberry sauce. Repeat with remaining mixture and sauce. Swirl layers together with a wooden skewer, then place in the freezer for several hours, until firm.
Extra blueberry sauce can be stored in an airtight container in the refrigerator up to 1 week – spoon over ice cream, pancakes, etc.
- Serving Size: 1/2 cup
- Calories: 215