Blueberry Cheesecake Ice Cream,sound good? It really is. The recipe is part of a recipe for Blueberry Cheesecake Ice Cream Pie, but we just wanted the ice cream as all of us are fans of blueberries and ice cream. Seems like we eat it year round since I got a ice cream freezer. This is easy to make, and tastes like a light cheesecake. The buttermilk in the recipe keeps it from being too over the top rich. If you have some blueberries this is a great recipe to make.
If you want it in a pie, use a crumb crust and some whipped cream for topping. Looking at this post is going to send me to the kitchen to make some more ice cream.
This is so good and the lemon zest really pops the flavor of the berries. Blueberries are just coming into the stores here at a good price so ice cream making is on the list again for us.
This is one of the ice creams I make on a regular basis.
This is so good and the lemon zest really pops the flavor of the berries. Blueberries are just coming into the stores here at a good price so ice cream making is on the list again for us.
This is one of the ice creams I make on a regular basis.
Blueberry Cheesecake Ice Cream
1 (8 oz.) package of cream cheese softened
1 ½ cups of half and half
¾ cup sugar
½ cup buttermilk
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
⅛ teaspoon table salt
1 cup fresh blueberries
3 tablespoons blueberry preserves*
2 teaspoons lemon zest
Process first 7 ingredients in a blender for 30 seconds until very smooth. I just use my mixer but the blender works better if you have one. Cover and chill for at least three hours.
Process first 7 ingredients in a blender for 30 seconds until very smooth. I just use my mixer but the blender works better if you have one. Cover and chill for at least three hours.
Pour mixture into a 1 ½ quart ice cream maker and freeze according to manufacturer’s instructions.
Mash together blue berries, blueberry preserves and lemon zest. Stir into prepared ice cream. Freeze at least one hour before serving. Any ice cream not eaten will keep in a air tight container and freeze for up to one week.
*If you can't find Blueberry preserves, I would try a raspberry preserve.
*If you can't find Blueberry preserves, I would try a raspberry preserve.
Looks great. The birds have demolished all the berries. I bet there is not a cup left on them
ReplyDeleteI just bought some on sale at 2 pints for three dollars. That is the best price in several years. When we lived in Northern Minnesota my kids and I picked them growing wild, so good!
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