Cool and creamy cheesecake ice cream swirled with fresh blueberry sauce and brimming with buttery bits of Biscoff cookies!
If I had to choose my favorite flavor of ice cream, I would choose…ALL OF THEM.
Seriously though, how does one choose their favorite ice cream when there are a trillion baJILLIAN flavors that exist?? Not to mention, there seems to be a new ice cream flavor born every minute.
From Strawberry Shortcake Ice Cream and Pumpkin Snickerdoodle Ice Cream to Circus Animal Cookie Ice Cream and Brownie Batter Ice Cream, I’ve definitely run the gamut when it comes to making ice cream. However, just because I’ve run the gamut, doesn’t mean I’m anywhere NEAR running out of new ice cream recipes.
So allow me to wipe that drool off of your chin as you salivate over this incredibly BLISSFUL Blueberry Cheesecake Ice Cream!
With a supremely creamy base of cheesecake ice cream, lusciously sweet blueberry swirls, and brown sugary Biscoff cookie bits, this Blueberry Cheesecake Ice Cream is the perfect treat to cool you off this summer.
Like most of my ice cream recipes, this one is no-churn, which means that no ice cream maker is needed. Yep, all you need is either a stand mixer or a beater. And if you REALLY wanna build those biceps, you could even use a whisk. However, I’d highly recommend the first two options if you want to be able to use your arm afterwards…
BEFORE you get started on the ice cream base, you need to make up the blueberry sauce, so that it has time to cool down. You can either use fresh or frozen berries. Just place the blueberries into a medium saucepan and cook them over medium heat until their juices start to release. Once this happens, stir together some granulated sugar, cornstarch, and a pinch of salt in a separate bowl. Combining these ingredients together before adding them to the berries will ensure that your cornstarch doesn’t clump up.
After you add the sugar-cornstarch mixture to the berries, stir the mixture constantly until it thickens. This should only take 3-5 minutes, and you want the mixture to coat the back of a spoon. Immediately take it off the heat and pour it into a shallow bowl so that it cools quicker. Chill it in the refrigerator until it’s completely cool.
Once you have your COOLED blueberry sauce, you can work on the cheesecake ice cream base. Start by whipping some heavy cream in a stand mixer fitted with the whisk attachment until stiff peaks form. Then transfer the whipped cream to a separate bowl. In the same mixing bowl you whipped the cream in, beat some cream cheese until smooth and creamy. Add a whole can of sweetened condensed milk along with a splash of vanilla. Keep beating until the mixture is completely incorporated.
Now you’re ready to add the whipped cream! To prevent the ice cream from deflating, you’ll need to do this step slowly. Begin by adding about a third of the whipped cream to the bowl, and beat on low speed until just combined. Then remove the bowl from the mixer and use a rubber spatula to gently fold the rest of the whipped cream in along with the broken cookies.
Even though cheesecakes are traditionally made with graham cracker crusts, I decided to use Biscoff cookies instead of graham crackers. Biscoff cookies have a deliciously caramelized flavor, and they’re AMAZING in this ice cream!
To get an even distribution of delicious blueberry swirls throughout the ice cream, I decided to do a layering process. First, I poured a third of the ice cream into a freezer-safe container, smoothing it out evenly. Then I dropped 5-6 spoonfuls of blueberry sauce over the ice cream, using a bamboo skewer to swirl in a few figure-eights. I repeated these steps two more times with the rest of the ice cream and blueberry sauce. And for prettiness purposes, I placed a few more Biscoff cookies on top!
Now, the easy part was making the ice cream. The hard part is waiting at least 6 hours for the ice cream to chill and harden in the freezer. I usually make this ice cream the night before serving, so that it has the whole evening and morning to firm up.
Of course, if you can’t wait that long, soft-serve ice cream is just as tasty…
I scream, you scream, we all scream for BLUEBERRY CHEESECAKE ICE CREAM!
Blueberry Cheesecake Ice Cream
Cool and creamy cheesecake ice cream swirled with fresh blueberry sauce and brimming with buttery bits of Biscoff cookies!
Ingredients
Blueberry Sauce:
- 1 ½ cup blueberries, fresh or frozen
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
- Pinch of salt
Custard:
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla
- 1 ½ cup broken Biscoff cookies (about 13 cookies)
Instructions
Make the Sauce:
In a medium saucepan, heat the blueberries over medium heat until they soften and their juices start to release, about 2-3 minutes.
In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blueberries and continue cooking until it begins to form a thick sauce, about 3-5 minutes.
Remove from heat. Pour into a shallow bowl and place in the refrigerator to cool completely.
Make the Custard:
In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl and place in the refrigerator.
Return bowl to mixer and switch whisk attachment out for paddle attachment. Beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and vanilla, beating until completely combined. Gently fold a third of the whipped cream into the mixture until combined. Add the rest, and continue folding until you see just a few streaks of white. Stir in the cookies.
Pour a third of the custard into a freezer-safe container. Drop spoonfuls of a third of the berry sauce. Use a skewer/knife to swirl the sauce into the custard. Repeat this layering process two more times until you've used up all of the custard and sauce. Sprinkle more cookies on top, if desired.
Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
Scoop, serve, and enjoy!
(Visited 1,170 times, 1 visits today)
Source link
French