No Churn Blueberry Cheesecake Ice Cream – a delicious recipe with Blueberries, Sugar, Lemon Juice, weight Cream Cheese, Milk, Is. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the blueberries, sugar and lemon juice to a saucepan and bring to a boil. Reduce the heat to medium and cook for a few minutes until the berries are soft enough to crush and the sauce begins to thicken. Allow to cool and then refrigerate for at least 1 hour.
2
Add the cream cheese and condensed milk to a large bowl and, using a stand or hand mixer, blend until smooth. Add the extract, salt and heavy cream and continue beating for about 5 minutes or until soft peaks form. Fold in the cheesecake pieces, if using.
3
Pour half the mixture into a freezer safe container with a tight fitting lid (I used one that holds 50 ounces and it was just right). Add the blueberry spread and top with the remaining ice cream base. Using a butter knife, gently swirl the mixture.
4
Cover and freeze for at least 6 hours. Allow to soften slightly before serving.
818
kcal
Calories
70
g
Fat
33
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Blueberries, 3 Tablespoons Sugar, 2 Tablespoons Lemon Juice, 8 ounces, weight Cream Cheese, and more.
Yes, No Churn Blueberry Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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