Description
Creamy blueberry cheesecake ice cream delivers pure dessert bliss with authentic cheesecake chunks. Silky smooth texture and tangy notes promise a delightful frozen treat that cool and satisfy summer cravings.
Ingredients
Scale
- 2 cups / 480 ml heavy cream
- 1 cup / 240 ml almond milk
- 1 cup / 8 oz cream cheese
- 1 ½ cups frozen blueberries
- 1 large egg
- 1 tablespoon / 15 ml fresh lemon juice
- 2 tsps vanilla extract
- 1 cup / 192 g powdered erythritol (divided)
- ¼ cup / 60 ml water
- 1 pinch of salt
Instructions
- Cheesecake Base Preparation: Preheat oven to 350°F and line a 9×9-inch pan with parchment paper. Whip cream cheese until light and fluffy, then blend with egg, erythritol, vanilla, and lemon juice until silky smooth.
- Baking and Chilling Cheesecake: Spread mixture evenly in prepared pan, baking 12-15 minutes until edges set but center remains slightly soft. Cool completely, then freeze for 2 hours and cut into small bite-sized chunks.
- Blueberry Sauce Creation: Combine water, erythritol, and blueberries in a saucepan over low heat. Gently crush blueberries while stirring, allowing sauce to thicken and develop a glossy appearance. Cool thoroughly.
- Ice Cream Mixture Development: Blend heavy cream, almond milk, erythritol, vanilla, and salt in a large bowl until fully incorporated. Transfer mixture to ice cream maker for churning.
- Final Churning and Assembly: During the last 3-4 minutes of churning, add frozen cheesecake chunks and blueberry sauce, creating elegant swirling patterns throughout the mixture.
- Serving and Storage: Pour churned ice cream into a freezer-safe container. Enjoy immediately as soft-serve or freeze for firmer texture. Before serving, let soften for 15 minutes to achieve optimal creamy consistency.
Notes
- Chill Cheesecake Thoroughly: Freezing the cheesecake for at least 2 hours ensures clean, precise cutting and prevents crumbling when adding chunks to ice cream.
- Handle Blueberry Sauce Carefully: Cook sauce on low heat to maintain vibrant color and prevent burning, which can create bitter undertones.
- Timing Matters for Texture: Add cheesecake chunks during the last 3-4 minutes of churning to prevent complete dissolution and maintain distinct bite-sized pieces.
- Soften Before Serving: Allow ice cream to rest at room temperature for 15 minutes to achieve ideal creamy consistency and prevent rock-hard texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg