There’s a lot to love about blueberries in this recipe–they don’t completely freeze, so you get little bites of frozen blueberry, similar in texture to frozen grapes, and it’s delish. Also, the color is beautiful and blueberries just pack a lot of flavor punch and they hold their own very nicely in this recipe. I actually think it’s a little misleading to call this “Blueberry Cheesecake Ice Cream.” I think non-cheesecake fans will be scared away and die-hard cheesecake-in-my-ice-cream fans may be disappointed. Honestly, you can hardly taste the cream cheese and there are no cheesecake bits. The cream cheese does, however, add a little zing and a lot of richness. I won’t lie, this recipe is quite time-consuming. But it’s SO worth it.
Ingredient Notes
Fresh or Frozen Blueberries Powdered Sugar Granulated Sugar Cream Cheese –Full fat or light will work. Avoid fat-free. Egg Yolks Whole Milk – 2% would also be ok. Heavy Cream – Half and half will work as well. Optional: A Prepared Graham Cracker Crust
How to Make Blueberry Cheesecake Ice Cream
