No-Churn Blueberry Cheesecake Ice Cream Recipe
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Get ready to make some ice cream this spring and summer without bringing any complications to your kitchen! This No-Churn Recipe will have you making this sweet tasting treat as often as you can!
Ingredients:
- 2 cup Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 8 oz softened Cream Cheese
- 2 tsp Vanilla
- 2 cup thawed Frozen Blueberries
- 3 tbsp Sugar
- 2 tbsp Lemon Juice
Directions:
- Cook blueberries, sugar, and lemon juice and salt over medium high heat.
- Bring to a boil, ensuring berries crush and release juice.
- Allow to boil until it starts to thicken.
- Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
- In a large bowl, beat cream cheese until creamy and smooth.
- Using a electric whisk, add condensed milk and vanilla, whisking until smooth
- Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
- Spread half of this mixture into a loaf pan.
- Spoon chilled blueberry sauce over the whipped mixture.
- Top with remaining cream mixture, spreading evenly.
- Using a knife, drag or swirl the blueberry mixture into the cream mixture.
- Cover with foil and freeze for 6 hours or until firm.
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