creamy Blueberry Cheesecake Ice Cream

Ingredients

Blueberry swirl

• 2 cups fresh or frozen blueberries
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water

Cheesecake ice cream

• 8 oz (225 g) cream cheese, softened
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 6–8 graham crackers, crushed
• 2 tablespoons melted butter

Instructions

1. Make the blueberry sauce: Add blueberries, sugar, lemon juice, cornstarch, and water to a saucepan. Cook over medium heat for 5–8 minutes, stirring occasionally, until the berries burst and the mixture thickens. Cool completely.
2. Make the cheesecake base: Beat the softened cream cheese until smooth. Add condensed milk and vanilla and beat until creamy.
3. Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream-cheese mixture.
4. Make the cheesecake crumbs: Mix crushed graham crackers with melted butter.
5. Layer: Spread about ⅓ of the ice-cream mixture into a freezer-safe container. Add spoonfuls of blueberry sauce and sprinkle with graham-cracker crumbs. Repeat the layers.
6. Swirl: Gently drag a knife through the layers to create blueberry swirls. Don’t overmix—you want distinct ribbons of blueberry.
7. Freeze: Cover tightly and freeze for at least 6–8 hours, preferably overnight.
8. Serve: Let it sit at room temperature for 5–10 minutes before scooping.