Blueberry Cheesecake Ice Cream with Real Bits of Cheesecake

Blueberry Cheesecake Ice Cream with Real Bits of Cheesecake: A Creamy, Dreamy Delight

If you’re looking to elevate your homemade ice cream game, this Blueberry Cheesecake Ice Cream with Real Bits of Cheesecake is a must-try. Imagine the rich, tangy flavor of cheesecake swirled with jammy blueberry sauce, all nestled in a creamy ice cream base. This dessert is perfect for those warm days when you crave something sweet and refreshing, yet decadent.

Ingredients

For the Cheesecake Base:

• 1 cup (8 ounces) cream cheese
• 1 large egg
• ⅓ cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

For the Jammy Blueberry Drizzle:

• 1 ½ cups frozen blueberries (divided)
• ¼ cup water
• 1 tablespoon powdered erythritol

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup almond milk
• ⅔ cup powdered erythritol
• 1 tablespoon vanilla extract
• Pinch of salt

Directions

Cheesecake Base:

1. Prepare Cheesecake:
   • Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
   • In a stand mixer or with a hand mixer, beat the cream cheese until it becomes light and fluffy.
   • Add the egg and continue to beat until fully blended and airy.
   • Mix in the ⅓ cup powdered erythritol, vanilla extract, and lemon juice, blending until smooth.
   • Spread the cheesecake batter evenly in the prepared pan and bake for 12-15 minutes, or until the edges are set and the center still jiggles slightly.
   • Allow the cheesecake to cool in the pan, then wrap well and freeze for at least 2 hours.
   • Once frozen, cut the cheesecake into small chunks and return them to the freezer until needed.

Jammy Blueberry Drizzle:

2. Prepare Blueberry Drizzle:
   • In a small saucepan, combine ¼ cup water, 1 tablespoon powdered erythritol, and ¾ cup blueberries.
   • Heat gently over low heat. Mash the blueberries with the back of a fork or spoon, stirring over medium-low heat until the mixture becomes glossy and thick. Set aside to cool.

Ice Cream Base:

3. Prepare Ice Cream Base:
   • In a large, pourable bowl, mix together the heavy cream, almond milk, ⅔ cup powdered erythritol, vanilla extract, and a pinch of salt until well combined.
   • Stir in the remaining ¾ cup frozen blueberries.
   • Pour the mixture into your ice cream maker and set it to the ice cream setting.
   • When there are about 3-4 minutes left in the churning cycle, add the frozen cheesecake chunks to the ice cream. Drop the jammy blueberry mixture into the ice cream maker a few tablespoons at a time, allowing it to swirl into the ice cream.
4. Freeze and Serve:
   • Transfer the ice cream to a freezer-safe container and cover. You can enjoy it immediately for a soft-serve texture, or freeze it for an additional 30 minutes for a firmer consistency.
   • If the ice cream freezes solid, allow it to soften for about 15 minutes before serving.

Tips for Success

• Freeze the cheesecake chunks thoroughly: This ensures they hold their shape when mixed into the ice cream.
• Swirl with care: Add the blueberry sauce slowly to create beautiful swirls without fully blending into the ice cream.
• Adjust sweetness: You can adjust the amount of erythritol to suit your taste preferences.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 15 minutes
• Chilling/Freezing Time: 2 hours 30 minutes
• Total Time: 3 hours 15 minutes
• Calories: 290 kcal per serving
• Servings: 6-8 servings

This Blueberry Cheesecake Ice Cream is the perfect blend of creamy, tangy, and sweet. The real bits of cheesecake give it a decadent texture, while the jammy blueberry drizzle adds a burst of fruity flavor. Whether you’re treating yourself or sharing with loved ones, this ice cream is sure to impress. Enjoy the delightful combination of flavors and textures in every bite!

Print