Description
Easy homemade blueberry cheesecake ice cream with fresh blueberry jam and graham cracker crumble
Ingredients
Scale
Cheesecake Ice Cream
- 4 OZ (1/2 block) Cream Cheese (Room Temp)
- 14 ounces (1 can) Sweetened Condensed Milk
- 1/2 TBSP Pure Vanilla Extract
- 2 1/2 C Heavy Cream
- 1/4 tsp Salt
Fresh Blueberry Jam
- 1 C Fresh Blueberries
- 2 TBSP Water
- 1/4 C Granulated Sugar
- 1 Lemon – juice and zest
Graham Cracker Crumble
- 1/2 C Graham Crackers (crushed)
- 2 TBSP Brown Sugar
- 2 TBSP Butter
- 1/8 tsp Salt ((pinch))
Instructions
Cheesecake Ice Cream
- Stir together sweetened condensed milk, vanilla, and salt in a medium bowl and set aside.
- In the bowl of a stand mixer with the whisk attachment, beat the cream cheese until smooth and fluffy – about 5 minutes.
- Add heavy cream and beat slowly until it starts to come together with the cream cheese.
- Turn mixer up to high and whisk for about 4-5 minutes, or until stiff peaks.
- Add 1/3 of the whipped cream to the sweetened condensed milk and stir together.
- Fold the sweetened condensed milk mixture into the remaining whipped cream.
Fresh Blueberry Jam
- Add all ingredients to a medium saucepan and cook on medium heat until the blueberries begin to break down and the sauce begins to thicken. 10-15 minutes.
- Keep an eye on it and stir often to prevent boiling over.
- Pour through a fine mesh sieve to get a smooth texture.
Graham Cracker Crumble
- Add all ingredients to a medium non stick pan.
- Cook over medium heat until butter is melted and sugar is dissolved. 5 minutes.
- Let cool.
Assembling and Freezing
- Add 1/2 of the ice cream mixture to a freezer safe pan.
- Dollop blueberry jam all over and swirl it into the ice cream with a knife
- Sprinkle graham cracker crumble all over.
- Repeat.
- Freeze for at least 6 hours.