Creamy vanilla cheesecake ice cream with a homemade blueberry swirl. It's like two delicious desserts in one!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Desserts
Cuisine: American
Servings: 6servings
Calories: 625kcal
Author: Danelle
Ingredients
For the Blueberry Swirl
2cupsblueberries
1/3cupsugar
1/2teaspoonlemon juice
For the Ice Cream
8ouncescream cheesesoftened
1cupsugar
2cupsheavy cream
1cupmilk
1teaspoonvanilla
Instructions
In a medium saucepan, bring blueberries, 1/3 cup sugar and lemon juice to a boil over medium heat. Cook for 8-10 minutes, or until blueberries have burst and mixture has thickened. Chill in refrigerator until cold.
Beat cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in cream, milk and vanilla. Chill mixture for several hours, until cold.
Pour ice cream mixture into an ice cream maker according to manufacturers instructions. Pour half of the ice cream into a freezer safe container, top with half of blueberry mixture.
Top with remaining cream and remaining blueberry sauce. Run a knife through the ice cream to swirl the blueberry mixture. Cover and freeze for 2-3 hours, or until firm.