This no-churn blueberry cheesecake ice cream is a delicious, no-fail dessert recipe you need to try out now!
PREP TIME: 30 Minutes CHILL TIME: 7 Hours 30 Minutes
INGREDIENTS: – ¾ cup blueberries – ¼ cup sugar – 1 tbsp vanilla – 2 cups heavy cream – 14 oz sweetened condensed milk – 8 oz cream cheese – Graham cracker crumbs for the top
In a saucepan over medium heat add the blueberries, sugar, and vanilla and cook for 5-10 minutes. Leave it to chill completely before you continue with the ice cream.
Mix the cream cheese and the condensed milk.
On the top add the topping you've made previously with the blueberries.
Slowly add the whipped heavy cream and mix with a spoon. Add the mixture to a freezable container.
You can also use any berries. Finish with some cracker crumbs on top.
Leave it to freeze for a few hours or overnight before you serve in glass or cone.
This no-churn blueberry cheesecake ice cream has the perfect balance of sweetness and tartness and has a nice contrast in textures with the creaminess of the ice cream and the crumble of the graham crackers.
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