No-Churn Blueberry Cheesecake Ice Cream

Homemade ice cream is one of those things that leaves me drooling when I visit other sites. I have so many recipes bookmarked that if I ever bought an ice cream maker I wouldn’t even know where to start. The only thing that has kept me from making them is the extra effort it takes to make it yourself, without an ice cream maker. Not that it’s hard work, but on hot summer days when we’re practically living outside I have no desire to sit inside and babysit my ice cream with a bowl and whisk.

This recipe is the perfect compromise. It takes absolutely no babysitting and is a great alternative for lovers of ice cream who don’t have an ice cream maker.

I’ve seen variations of this ice cream on both Martha Stewart and Good Food. The sweetened condensed milk replaces the typical custard base making this smooth and luxurious as it melts in your mouth. My only issue with it, is that it doesn’t soften up as quickly as regular ice cream, so it’s a bit hard to scoop. But honestly, there’s none of the icy-ness that’s usually associated with no-churn ice cream and as soon as you start eating it you won’t even think about the fact that it wasn’t made in a more traditional way.

I took Martha’s basic No-Churn Vanilla Ice Cream added some cream cheese and swirled in some fresh blueberry syrup. It turned out rich, smooth and creamy. Heaven in a cone… or in a bowl. 🙂

No-Churn Blueberry Cheesecake Ice Cream

Makes: 9 servings
Allow to sit out for 20-30 minutes before serving. This is best eaten within one week.

Ingredients

• 200g spreadable cream cheese (about 3/4 cup)
• 1 can (14oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy (whipping) cream, cold
• 3/4 cup blueberry syrup

Instructions

1. In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
2. Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.

Adapted from Martha Stewart.