Blueberry Cheesecake Ice Cream
Did we say Blueberry Cheesecake Ice Cream?! Fresh blueberries and creamy custard is a heavenly combo, and cream cheese gets added to the mix, too.
Mixing it Up
We used a 14-cup food processor for this recipe. If you have a smaller food processor, mix the ingredients in a bowl with a hand mixer.
Combine granulated sugar and cornstarch in a saucepan for the sauce. Gradually stir in water until smooth; stir in blueberries and lemon juice. Bring berry mixture to a low boil over medium heat; cook, stirring occasionally, until thick and some berries have burst, 5 minutes. Refrigerate sauce until chilled.
Pulse cream cheese in a 14-cup food processor until smooth, stopping to scrape down sides of bowl as needed. Add brown sugar, cinnamon, and salt; pulse until combined, scraping down sides of bowl as needed.
Whisk together cream, milk, bourbon, and vanilla in a measuring cup with a pour spout. With food processor running, slowly add one-third cream mixture; stop and scrape bottom and sides of bowl. Continue adding cream mixture, with food processor running, stopping to scrape bottom and sides as needed.
Churn custard in an ice cream machine according to manufacturer’s instructions. With machine running, add blueberry sauce and churn for 1 minute more. Freeze ice cream in an airtight container overnight.
Per 1/2 cup
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 85mg 28%
Sodium 109mg 4%
Carbs 32g 10%
*Percent Daily Values are based on a 2,000 calorie diet.