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A rich and creamy, truly Decadent Blueberry Cheesecake Ice Cream rippled with real fresh homemade blueberry compote.
It’s super delicious, rich, creamy, and very fruity with homemade blueberry sauce!
Decadent Blueberry Cheesecake Ice Cream
It’s super delicious, rich, and creamy but oh so decadent! Super special and now a firm favorite in our house.
- Prep Time: 30 minutes
- Freezer Time: 6 hours
- Cook Time: 6 minutes
- Total Time: 6 hours 36 minutes
- Yield: 12 servings depending on size 1x
Ingredients
Units
Scale
Ice Cream
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 4–ounces softened cream cheese (113 g)
- 1 tsp vanilla essence
Blueberry Sauce
- 1 cup of fresh blueberries
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp Maiziena Cornflour
- 2 tsp lemon juice or bottled lemon juice will also work.
- a pinch of salt
Instructions
Blueberry Sauce
- In a small saucepan, cook the fresh blueberries, sugar, water, Maiziena, salt, and lemon juice over medium heat for about 5 to 6 minutes.
- Let it boil until it becomes thick, then let it cool and place it in the fridge for 30 minutes, or if in a rush in the freezer.
Ice Cream
- In a medium-sized bowl, use a hand mixer to beat the cream cheese until nice, fluffy, and creamy.
- Add cold heavy whipping cream, condensed milk, and vanilla essence, and continue to whisk on high speed until you have some lovely soft peaks.
- Spoon and spread approximately half of the Ice Cream mixture in an airtight container (any plastic container).
- Spoon the chilled blueberry sauce over the whipped Ice Cream mixture.
- Top with the remaining Ice Cream mixture.
- Use a spatula or even a knife, then swirl or gently mix the blueberry sauce into the Ice Cream mixture.
- Close and seal the lid and freeze for 6 hours or until firm.
- Hope you’re better than us, as I checked in several times prior to the 6 hours mark just to make sure it’s fine and obviously had to have a teaspoon full as well.
Notes
Prepared, tried, and tested by Esme (Blogger and Owner) The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Original Recipe and Credit: The Indian Clay Pot
Nutrition
- Serving Size: 1 bowl
- Calories: 125
- Sugar: 11 g
- Sodium: 68.3 mg
- Fat: 8 g
- Carbohydrates: 11.9 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 25.2 mg
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That sounds so yummy!
Thanks Joanne. Our SIL said, Mom this is the best and way better than store bought so please make it again. Hope you will try it and enjoy it
Esme what a great recipe! No ice cream freezer needed. This post is one of my features for this week’s WTJR, thanks for sharing with us, we appreciate it1
Thank you dear Melynda and wow I am honoured and thanks in advance for the feature. I will be back there soon. Have a great day friend.
I love how simple this looks to make! I believe I want to try this ice cream, too. But my diabetic self better stays clear. 🙁
Crystal, this is truly outstanding, but with you being diabetic it will be your own call to make if you may have some or not. If you do have a bite or two, enjoy it.
…it looks yummy to me!
Thank you Tom. It’s a truly delicious and yummy treat. Our SIL can not get enough of it. I will have to make some again this weekend. Enjoy it