Blueberry Cheesecake Ice Cream

This recipe has been featured in a post on The Recipe Girl blog: Ice Cream Man Smackdown.

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Blueberry Cheesecake Ice Cream

Yield: 12 Servings (Serving Size about 2/3 cup)

Prep Time: 25 min

Cook Time: 30 min

Ingredients:

2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water

Directions:

1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually hot milk mixture to cheese mixture, a spoonful at a time (being careful to temper the mixture & not 'cook' the egg), stirring constantly with a whisk until all has been incorporated. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

3. Stir blueberry mixture into milk mixture. Refrigerate several hours until mixture is very cold.

4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Tips:

*Sprinkle graham cracker crumbs on top to complete the cheesecake theme!

Nutritional Information per serving:
Serving size: 2/3 cup
Calories per serving: 268
Fat per serving: 7.8g
Fiber per serving: .9g
Protein per serving: 5.4g
Cholesterol per serving: 90mg
Carbohydrates per serving: 45.8g

WW POINTS per serving of 2/3 cup:
Points Plus Program: 7 Old Points Program: 6

Source: RecipeGirl.com (Adapted slightly from Cooking Light)

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8 Responses to “Blueberry Cheesecake Ice Cream”

  1. 1

    Donalyn — August 24, 2009 @ 9:46 AM

    Looks wonderful – and I have a ton of blueberries to use up! Giving this a try and a Stumble!

  2. 2

    CakeSpy — August 24, 2009 @ 11:49 AM

    *&^% yes! This looks amazing. I can’t believe it was adapted from Cooking Light…it looks so deliciously decadent! But the calorie count actually isn’t too scary!

  3. 3

    Natalie — August 24, 2009 @ 7:50 PM

    This looks great!!! But the weird thing is, I made almost the exact same thing yesterday!

  4. 4

    The Old Gray Egg — August 25, 2009 @ 6:52 AM

    We just bought a 2 quart Cuisinart Ice Cream Maker to help use some of our goat milk. I’ll be trying this recipe for sure.

  5. 5

    Amy Jurist — May 30, 2011 @ 7:46 AM

    Looks great! Might just make it today!

  6. 6

    Kittye and Mary — July 26, 2012 @ 5:10 PM

    My friend Mary and I made this Blueberry Cheesecake Icecream for a Icecream Crank-off at the Vanderburgh County Fair in Indiana. There were 17 entries. The judges gave us a 100% which is unheard off. One thing that helped was we used twice as much whipped cream cheese and strained the mixture after it was cooked. We used canned blueberry pie filling. We won the first place trophy and the peoples choice award. So much fun and so delicious. I put the recipe on a handout and printed this site as where we got it. Like to give credit where credit is due. Thank you so much. By the way, we are both Navy Moms because our boys are in the Navy. We wore our Navy Mom t-shirts and called the ice cream “Navy Blue-Berry Cheesecake Icecream”.

  7. 7

    Lori Lange — July 27, 2012 @ 8:11 AM

    What a fun story!! Thank you for sharing, and now I’m going to have to try your version!

  8. 8

    Suburban Epicurean — March 27, 2013 @ 10:37 AM

    This looks amazing! Going to have to add it to my Summer to do list. Thanks! Love your blog!