Blueberry Icecream.....

Blueberry Cheesecake Ice Cream Recipe
Recipe type: Dessert
Serves: 1.5 quarts
  • 2 cups fresh blueberries, divided (frozen will work in a pinch, if you must)
  • ¾ cup organic evaporated cane juice sugar
  • 8 oz cream cheese
  • 1 cup buttermilk or sour cream
  • 2 tablespoons vanilla extract
  • Pinch of sea salt
  • ¼ teaspoon lemon zest
  • 2 cups heavy cream or half n half

  1. In a small saucepan, mash together the sugar and 1 cup of blueberries with 1 tablespoon water.
  2. Cook the sugar/blueberry mixture over medium-low heat for 5-8 minutes and allow them to simmer and thicken. Cool slightly.
  3. In a blender, combine the cooled mixture, the remaining fresh blueberries, buttermilk, cream cheese, vanilla, salt, and lemon zest. Blend until mixed completely.
  4. Stir in the cream/half n' half and allow to chill for one hour.
  5. Freeze in a 2-quart ice cream maker according to manufacturer's recommendations.
  6. Serve immediately, or place in freezer for a while to harden it up a bit, if you prefer harder ice cream.
  7. Sprinkle with graham cracker crumbs, if desired.


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