Celebrate summer with this No Churn Blueberry Cheesecake Ice Cream! No ice cream maker needed!
Are you enjoying your summer? I can’t believe it’s already the middle of July! Where does the time go? It seems like I was just buying flowers at the garden center. and now the crazy craft stores have Halloween and Thanksgiving decorations displayed. Of course they are always WAY too far ahead for me! I get the whole “Christmas in July” thing, where crafters are making things for Christmas….but I really don’t need to be buying pumpkins and fall decor quite yet! Let’s at least wait until the kids get back in school!
OK, sorry about that….you didn’t stop by my little spot on the internets to hear me rant about holiday merchandising. Let’s get back to summer and this awesome No Churn Blueberry Cheesecake Ice Cream!
Do you love home made ice cream? It’s so rich and creamy, there really isn’t anything that quite matches it! The downside is you need an ice cream maker. I have an old ice cream maker, the kind that takes an hour or so to churn and requires lots of ice and rock salt. It always seems like a major production to make a batch of ice cream, so I don’t tend to make it very often. I also have a number of traditional recipes in my files, and usually that’s what this blog focuses on, is old recipes, but today I needed a quicker home made ice cream recipe. That’s where No Churn Ice Cream comes in. You don’t need an ice cream maker! ! It’s a TOTAL game changer!
Last summer, I worked on a food styling project for Eagle Brand Sweetened Condensed Milk and that’s when I made my first batch of no churn ice cream. The basic idea is that you whip up whipping cream and fold in sweetened condensed milk. From there, you add various ingredients to create all kinds of fabulous flavors, like chocolate, peanut butter, fruit, etc. Today, I took advantage of the fresh blueberries I have and made a blueberry cheesecake variety that was featured on the Today Show a couple years ago. It is AH-MAZING!
It uses the basic no churn ingredients, but you are going to add a little softened cream cheese to give it more of a cheesecake flavor. Then, you cook down some blueberries with sugar and lemon juicecool them and fold them in. SO easy!! You put it all in a freezer-safe container, cover it and freeze it until it gets solid. I like to use metal loaf pans, because they are nice and deep and it makes it easy to scoop.
To add to the whole “cheesecake” flavor thing we’ve got going on, you are going to need some graham cracker crust. The original recipe used plain crushed graham crackers, which is perfectly acceptable, but I wanted something a little more like real graham cracker crust. I found a recipe online from Bon Apetit for a Peach Parfait with Salted Graham Cracker Crumble, that had a crumble topping that sounded perfect. I was right. The original recipe uses regular sugar, but I switched it out for brown sugar to give it a little deeper flavor. These crumbles are SO good! (I may or may not have been eating them all by the handful for the past 24 hours). It’s to the point where I might need to make more to have enough for the ice cream. They are THAT good!
To make this delicious little crumb mixture, you are going to mix up some crushed graham crackers, brown sugar, flour and melted butter. To give it a little boost, I added some salt to give it that sweet-and-salty flavor. If you prefer just to have the traditional graham cracker crust flavor, you can skip the salt….it’s totally your call. I am a big sweet and salty fan, so I always add the salt. Once the crumbs are cooled, sore them in a ziploc bag or airtight container until you are ready to serve your ice cream. My suggestion is to hide them somewhere out of sight, to prevent munching on them like I did!
So let’s all celebrate summer, before it slips away, with some creamy-dreamy No Churn Blueberry Cheesecake Ice Cream! Happy Baking!
Tips and Tricks for Your Best Blueberry Cheesecake Ice Cream:
- Be sure cream cheese is softened.
- Mash berries a little after cooking, to release the blueberry flavor even more.
- Cool berries to room temperature or colder before folding into
- Be sure to whip cream until stiff peaks form, but don’t over beat or it will begin to curdle.
- Cover pan of ice cream with plastic wrap before freezing; press plastic wrap down gently so it touches the ice cream;this prevents ice crystals from forming on the top.
- Be sure to stir graham crumbles halfway through cooking time and again when you take them out of the oven.
Yields 2 quarts
Serves 8 servings
15 minPrep Time
8 hr, 15 Total Time
- Blueberry Ice Cream:
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 2 cups whipping cream
- 4 ounce cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk
- Salted Graham Crumbles:
- 6 graham crackers, crushed fine
- 1/3 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, melted
- Make Ice Cream: In small saucepan, combine blueberries, sugar and lemon juice. Bring to boil and stir in cornstarch mixture; boil 2 minutes longer, stirring constantly. Remove from heat and refrigerate until cooled completely.
- In medium bowl, whip cream until stiff peaks form; set aside.
- In large bowl, beat cream cheese until fluffy; add condensed milk and mix until blended. Fold in whipped cream.
- Add cooled blueberry mixture and stir 5 or 6 times. Pour into freezer safe container; cover with plastic wrap and freeze 8 hours.
- Make Graham Crumbles: Heat oven to 325 degrees F. Mix first 4 ingredients; add melted butter and stir until large crumbs form.
- Sprinkle crumbs on parchment-lined baking sheet. Bake 12-13 minutes, stirring halfway through baking time. Remove from oven and stir again. Cool completely.
- Store in airtight container. Sprinkle individual ice cream servings with crumb topping.