Blueberry Cheesecake Ice Cream

It is incredible how much this ice cream actually tastes like blueberry cheesecake. It’s a nice sweet treat that has impressed many of my dinner guests. It’s important that the cream cheese is at room temperature for this recipe to come out right. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 (8-ounce) package cream cheese, at room temperature

1 cup whole milk

1 cup heavy cream

1 cup light brown sugar, lightly packed

¼ teaspoon salt

1 cup fresh blueberries

¼ cup granulated sugar

2 teaspoons corn starch

¼ cup water

1 tablespoon fresh lemon juice

1 heaping cup crumbled Graham Crackers

Combine the cream cheese, milk, cream, brown sugar, and salt in a food processor.

Blend on high speed until smooth.

Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions, usually about 15-25 minutes.

Stir together the blueberries, sugar, cornstarch, water, and lemon juice over medium-low heat until the juices have thickened, about 5 minutes. Let cool.

Spoon a layer of the churned ice cream into a freezer safe container. Add a layer of the blueberry sauce and then the crumbled graham crackers. Repeat for 1-2 layers. Place in the freezer overnight.