This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious dessert recipe! A family favorite, this includes a churn and a no-churn ice cream recipe method!
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Author: Robyn Stone | Add a Pinch
For the Ice Cream
18-ounce package cream cheese, at room temperature and cut into large pieces
Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker's instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.
While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.
Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.
Store the ice cream for up to 1 week in the freezer.