Blueberry Cheesecake Ice Cream
A beautifully sweet blueberry ripple runs through the middle of this incredibly indulgent cheesecake-inspired ice cream. A rich dessert that's super easy to make!
Ingredients
- 250 grams fresh or frozen blueberries
- 1 cup caster sugar
- 1 lemon, juice and zest
- 250 grams cream cheese, softened and chopped
- 2/3 cup sour cream
- 1 teaspoons vanilla essence
- 500 mL full cream
- 250 grams fresh or frozen blueberries
- 1 cup caster sugar
- 1 lemon, juice and zest
- 250 grams cream cheese, softened and chopped
- 2/3 cup sour cream
- 1 teaspoons vanilla essence
- 500 mL full cream
- Step 1 of 5In a small saucepan on a medium heat, combine blueberries, one third of the sugar and lemon juice. Cook, stirring and pressing gently with a spoon until berries burst and release juices.
- Step 2 of 5Bring to the boil, then simmer for 25-30 minutes, or until the mixture starts to thicken. The mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required.
- Step 3 of 5Line a 10 x 20cm loaf pan with foil, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, remaining sugar, vanilla and lemon zest until smooth. Add cream and blend until thick and fluffy.
- Step 4 of 5Transfer half the cream cheese mixture to the pan and spread evenly. Pour over blueberry mixture. Spread with remaining cream cheese mixture. Cover with foil and freeze for at least 4-5 hours, or until firm.
- Step 5 of 5Remove ice cream from pan, lifting out using the sides of the excess foil. Cut into 2cm thick slices to serve.
Method
- Step 1 of 5In a small saucepan on a medium heat, combine blueberries, one third of the sugar and lemon juice. Cook, stirring and pressing gently with a spoon until berries burst and release juices.
- Step 2 of 5Bring to the boil, then simmer for 25-30 minutes, or until the mixture starts to thicken. The mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required.
- Step 3 of 5Line a 10 x 20cm loaf pan with foil, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, remaining sugar, vanilla and lemon zest until smooth. Add cream and blend until thick and fluffy.
- Step 4 of 5Transfer half the cream cheese mixture to the pan and spread evenly. Pour over blueberry mixture. Spread with remaining cream cheese mixture. Cover with foil and freeze for at least 4-5 hours, or until firm.
- Step 5 of 5Remove ice cream from pan, lifting out using the sides of the excess foil. Cut into 2cm thick slices to serve.
Nutrition per serving
2411 Kilojoules
Protein3 grams
Fat46 grams
Carbs38 grams
Sugars38 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5In a small saucepan on a medium heat, combine blueberries, one third of the sugar and lemon juice. Cook, stirring and pressing gently with a spoon until berries burst and release juices.
- Step 2 of 5Bring to the boil, then simmer for 25-30 minutes, or until the mixture starts to thicken. The mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required.
- Step 3 of 5Line a 10 x 20cm loaf pan with foil, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, remaining sugar, vanilla and lemon zest until smooth. Add cream and blend until thick and fluffy.
- Step 4 of 5Transfer half the cream cheese mixture to the pan and spread evenly. Pour over blueberry mixture. Spread with remaining cream cheese mixture. Cover with foil and freeze for at least 4-5 hours, or until firm.
- Step 5 of 5Remove ice cream from pan, lifting out using the sides of the excess foil. Cut into 2cm thick slices to serve.