Ingredients
Scale
- 1 pint fresh blueberries (about 2 cups)
- 1 cup granulated sugar, divided
- 2 teaspoons fresh lemon zest (optional, but adds a lovely fresh flavor!)
- 1 teaspoon cornstarch + 1 tablespoon water (whisked together to create a slurry)
- 8 ounces cream cheese, softened
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup chopped graham crackers (adds that signature cheesecake crunch)
Instructions
- Chill the Ice Cream Maker Bowl: Start by chilling your ice cream maker bowl as per the manufacturer’s instructions. This step is key to getting that smooth, creamy texture.
- Prepare the Blueberry Sauce: In a medium saucepan, combine the blueberries, ¼ cup of granulated sugar, and lemon zest. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook for about 10 minutes, or until the berries have burst and become syrupy.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until it thickens slightly. Remove from the heat and transfer to an airtight container to cool completely. This cooling step ensures that it won’t melt the ice cream base later.
- Mix the Ice Cream Base: In a stand mixer or large bowl, beat the softened cream cheese with the remaining sugar until it becomes light and fluffy—about 1 minute. Add the heavy cream, whole milk, vanilla extract, and salt slowly, mixing on low speed to ensure everything combines smoothly. You don’t want any lumps of cream cheese in your ice cream, so be thorough here!
- Chill the Base: Once mixed, transfer the ice cream base to the fridge and chill for at least 30 minutes or up to overnight. This chilling process helps the flavors to meld together.
- Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. (For me, this took about 18 minutes in a Kitchenaid Ice Cream Attachment.)
- Layer and Swirl: Spoon ⅓ of the ice cream mixture into a shallow container or loaf pan. Drizzle ⅓ of the cooled blueberry sauce over the ice cream, then sprinkle ⅓ of the chopped graham crackers. Repeat the layering process twice more with the remaining ice cream, blueberry sauce, and graham crackers. Swirl the mixture with a butter knife to evenly distribute the sauce and crumbs.
- Freeze the Ice Cream: Wrap the container tightly with plastic wrap and freeze the ice cream for at least 4 hours or until it’s firm. When ready to serve, let the ice cream soften for a few minutes at room temperature for easier scooping.
Notes
Troubleshooting:
- If the Ice Cream is Too Hard: Homemade ice cream often freezes harder than store-bought versions. Let it sit at room temperature for about 5 minutes before scooping.
- Overcooked Veggies in the Sauce: If your blueberry sauce turns too mushy or thick, simply add a splash of water to loosen it up before cooling.
- Avoiding Ice Crystals: For smooth ice cream, place a piece of wax paper or plastic wrap directly on the surface before sealing the container to prevent ice crystals.
Helpful Kitchen Tips:
- Prep Efficiently: Start by preparing the blueberry sauce and chilling the ice cream base at the same time. This will save you time in the kitchen and get you to the fun part—churning—faster!
- Cream Cheese Tip: Ensure the cream cheese is fully softened before mixing to avoid lumps in the ice cream base. Leaving it at room temperature for about an hour is ideal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes