No-Churn Blueberry Cheesecake Ice Cream

Barely a week since summer has officially started and Calgary has already started it’s roast. For people who don’t know, a typical summer day here hardly top 30C and over the past weekend, it was 35C. My house is literally a bake oven. Pat and I went to bed with the house reading at 28C AT NIGHT. Even with 3 fans going full blast, doors and all windows open, we could not cool the house. Also, you may wonder why not turn on the AC on?…. cause my house doesn’t come with one. HAHA! perks of landing a place with cheap rent I guess.

Anyway, I decided I had to be one step ahead of the heat and made this ice cream so that it will be ready right when we needed something to cool off. I had a pork loin cooking in the oven for 3 hours so I figured making this while I babysit the oven as an awesome efficiency. The irony of being in the swelling hot kitchen making the coldest treat possible.

The thing about no-churn ice cream is that it uses heavy cream and condense milk as base regardless of what flavour you make. I personally think that the condense milk makes the ice cream really sweet so the best way of eating this is, small portions per serving .Pat and I discovered this the hard way and our tums paid a lesson. This is the second no-churn ice cream I made. The first one i made was a malt chocolate flavour and it was way too sweet for my liking. I like this one so much better cause it’s fruity and refreshing. Frankly, I will even do away the cheesecake and just use the blueberry the next time.

No-Churn Blueberry Cheesecake Ice Cream

Cooking Time: 20min

Wait Time: 7 hours

Yield: 1 bread loaf pan

Ingredients

Ice cream base
  • 2 cups heavy whipping/heavy cream
  • 1 can (14oz) sweetened condensed milk
  • 7 oz cream cheese, room temperature
  • 2 tsp vanilla
Blueberry swirl
  • 2 cups fresh blueberries
  • 3 tbsp sugar
  • 2 tbsp lemon juice

Steps

  1. Combine blueberries, sugar, and lemon juice in a pot over medium-high heat. Cook until berries burst and release juices.
  2. Use a mixing spoon to smash some of the berries to get a stronger berry flavour.
  3. Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pot from heat and stick the pot in the fridge. ( One less bowl to wash!)
  4. With the whisk attachment of your electric mixer, beat the cream cheese till smooth.
  5. Slowly add condensed milk and vanilla, and whisk mixture until smooth.
  6. Add heavy cream and keep whisking until medium peaks form. (This will take longer than usual b/c of all the other ingredients. Be patient and keep whisking! Your peaks should form when you remove the beater but drip back to the bowl soon after.)
  7. Spoon about half of your whipped cream mixture into a standard sized loaf pan.
  8. Remove your chilled berry sauce from the fridge and spoon slightly more than half of it over your whipped cream mixture in the loaf pan.
  9. Cover with your remaining whipped cream mixture, and top with your remaining berry mixture.
  10. Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.
  11. Cover pan tightly with aluminum foil, and stick it in the freezer for about 7 hours, or until ice cream is firm enough to scoop.
  12. Alternatively, you can portion into small mason jars and layer like the steps above and freeze for individual serving.

Recipe from Justputzing

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