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Photo: Hector Sanchez; Stylist: Buffy Hargett

Blueberry-Cheesecake Ice Cream

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

 

This recipe goes with Blueberry-Cheesecake Ice-Cream Pie

Southern Living JULY 2013

  • Yield: Makes about 1 qt.
  • Hands-on:15 Minutes
  • Total:3 Hours

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

Preparation

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.

*Vanilla extract may be substituted.

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.

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Blueberry-Cheesecake Ice Cream recipe

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