Yall this no churn blueberry cheesecake ice cream is insaneeeee!!! You’d pay top dollars for this at an ice cream shop, and it’s one you’ll wanna make all summer long i guarantee it! Recipe below!
Blueberry swirl:
1 pint blueberries
2 Tbsp sugar
Squeeze of lemon juice
1 tsp cornstarch + 2 tsp water
Cook the blueberries, sugar, and lemon over medium heat until the berries burst and become jammy, about 5 minutes. Stir in the cornstarch slurry and cook 1 minute more, until thickened then allow to cool completely.
Ice Cream:
1 cup heavy cream
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 tsp lemon zest
1 tsp vanilla extract or vanilla bean powder
1/2 cup crushed graham crackers
Whip the cream to stiff peaks; set aside. Beat the cream cheese until smooth, then mix in the condensed milk, lemon zest, and vanilla. Fold in the whipped cream, then gently fold in the cooled blueberry swirl and graham crackers, leaving ribbons throughout. Transfer to a freezer-safe container and freeze at least 6 hours before scooping.
Дата на публикация: 4 август, 2026
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