Since my kiddos have been so excited for warm weather, I decided to make them this no Churn Easy Blueberry Cheesecake Ice Cream. I know they will excited to enjoy a cold treat after school today. I am hoping that I save enough for them to each have a cone, ha ha! This Easy Blueberry Cheesecake Ice Cream Recipe is so yummy! I worked at a ice cream stand through high school. I spent my summers dipping ice cream, a perfect job I must say. I LOVE Ice Cream. One of my favorites is Blueberry Cheesecake Ice Cream.
No Churn Easy Blueberry Cheesecake Ice Cream
Since I am quite addicted to Blueberry Cheesecake Ice Cream naturally my kiddos LOVE it too. When I find a sale at the store on Ice Cream I usually purchase a few tubs to stash in the freezer.
When I purchased my Kitchen Aid Stand Mixer I also purchased the ice cream maker attachment. I have only used it once and really should use it again soon. I really like to make easy no churn homemade ice cream recipes as they are just so simple to make. You too can make this yummy and Easy Blueberry Cheesecake Ice Cream with no churning or Ice cream maker. Just grab some fresh or frozen blueberries, cream cheese, sweetened condensed milk and some whipping cream and be ready to have yourself a dish or cone of heaven.
INGREDIENTS
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
8 oz softened Cream Cheese
2 tsp Vanilla
2 cup thawed Frozen Blueberries (you could also use fresh blueberries)
3 tbsp Sugar
2 tbsp Lemon Juice
DIRECTIONS
Cook blueberries, sugar, and lemon juice over medium high heat.
Bring to a boil, ensuring berries crush and release juice.
Allow to boil until it starts to thicken.
Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
In a large bowl, beat cream cheese until creamy and smooth.
Using a electric whisk, add condensed milk and vanilla, whisking until smooth
Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
Spread half of this mixture into a loaf pan.
Spoon chilled blueberry sauce over the whipped mixture.
Top with remaining cream mixture, spreading evenly.
Using a knife, drag or swirl the blueberry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.
Today’s warm weather has me so excited for summer treats. Cold treats really have me anticipating all the fun summer brings. I am planning to spend my afternoon organizing all of the summer clothes, ha ha!
Are you looking for some great Summer Cold Treats? If so, check out the Root Beer Float Popsicles I shared yesterday. Also, I have been pinning some great cold treats to my Summer Treats Board on Pinterest. Be sure to follow my board for great summer treat ideas all summer long.
No Churn Easy Blueberry Cheesecake Ice Cream
Ingredients
- 2 cup Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 8 oz softened Cream Cheese
- 2 tsp Vanilla
- 2 cup thawed Frozen Blueberries
- 3 tbsp Sugar
- 2 tbsp Lemon Juice
Instructions
- Cook blueberries, sugar, and lemon juice over medium high heat.
- Bring to a boil, ensuring berries crush and release juice.
- Allow to boil until it starts to thicken.
- Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
- In a large bowl, beat cream cheese until creamy and smooth.
- Using a electric whisk, add condensed milk and vanilla, whisking until smooth
- Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
- Spread half of this mixture into a loaf pan.
- Spoon chilled blueberry sauce over the whipped mixture.
- Top with remaining cream mixture, spreading evenly.
- Using a knife, drag or swirl the blueberry mixture into the cream mixture.
- Cover with foil and freeze for 6 hours or until firm.
