ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry-Cheesecake Ice Cream

Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on time 15 mins
Total time 3 hrs
Yield

Makes about 1 qt.

No custard is needed to make this easy Blueberry-Cheesecake Ice Cream. Try Blueberry-Cheesecake Ice Cream in cookie sandwiches or irresistible pies.    

Ingredients

  • 1 (8-oz.) package cream cheese, softened to room temperature
  • 1 1/2 cups half and half
  • 3/4 cup sugar
  • 1/2 cup whole buttermilk
  • 1 1/2 teaspoons vanilla bean paste*
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries
  • 3 tablespoons blueberry preserves
  • 2 teaspoons lemon zest

How to Make It

  1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

  2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

  3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

  4. *Vanilla extract may be substituted.

  5. THE COOKIE: Snickerdoodles, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.