No Churn Blueberry Cheesecake Ice Cream is a smooth and creamy frozen dessert that also includes graham crackers that will have you reaching for more.
Initially, I was skeptical about making this. I thought no way could a no churn version be better than what I could crank out with my ice cream bowl attachment. Boy was I wrong!! While spending time with my daughter last month I tasted some Chocolate Mint No Churn Ice Cream and it was fantastic. And I was hooked.
There were blueberries in the freezer from my Blueberry Financiers, plus my other daughter gave me a large batch. Not wanting to let them go to waste I decided to find an ice cream recipe for them. Even though the recipe instructions say to let it freeze for 5-7 hours, I bit the bullet and waited overnight.
Granted, we’ve come a long way since the days of the old-fashioned crank and turn ice cream maker that required packing ice and salt around the metal canister of cooked custard. Yes, it was a good arm workout and a job that was often relegated to kids, but it took way too long. In its most basic form, no churn ice cream only requires two ingredients; sweetened condensed milk and whipped cream.
The hardest part of making this was waiting to eat it. This ice cream was just as rich and creamy as churned ones. Plus, add ins are most welcome to this simple base and the sky is the limit. If blueberries, cream cheese, and graham crackers aren’t your thing feel free to come up with your favorite add-ins. I’ll get the ball rolling with these suggestions:
- Chocolate chips, any variety or size
- Marshmallows, coconut, any variety of nuts
- Fruit, jams, candy, crushed cookies
- Fresh herbs and spices
Just to name a few.
Have fun with this and if you can think of other flavor combinations shout me a holler I’m a No Churn Blueberry Cheesecake Ice Cream fan and I welcome all ideas.
No Churn Blueberry Ice Cream recipe from Today.com
- 2 cups fresh blueberries
- 3 TBS sugar
- 3 TBS lime juice
- 8 oz cream cheese, room temperature
- 14 oz canned sweetened condensed milk
- 1 TBS pure vanilla extract
- 2 cups heavy whipping cream, whipped to stiff peaks
- ¾ cup graham cracker crumbs
- Add blueberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
- Continue to boil for additional 5 to 7 minutes until juices have released, berries have softened and sauce has thickened a little.
- Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
- For the ice cream:
- Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold blueberries into batter only folding 3-4 times just until the blueberries have distinctly swirled through batter (don't over fold the blueberries because you will turn the entire ice cream mixture blue).
- To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5 to 7 hours before serving.
These are the link parties I participate in. Drop by and show them a little love!
Happiness is Homemade
Inspire Me Tuesday
The Dedicated House
Wow Us Wednesday’s
DIY by Design