Blueberry Cheesecake Ice Cream

Enjoy summer a little bit more with this rich and creamy Blueberry Cheesecake Ice Cream! You are going to love this ice cream, and as always, I have included a dairy-free version!! If you use vegan cookies, you can even make this Blueberry Cheesecake Ice Cream for your vegan friends…so they can be happy too…..

Enjoy summer with this delicious Dairy-free Blueberry Cheesecake Ice Cream | cookingwithcurls.com

Don’t you just want to stick you spoon through the screen right now? I am wishing that I still had some left in the freezer. I hate to admit this, but it didn’t last very long!

If you want your own batch of this yummy Blueberry Cheesecake Ice Cream, you will need to beat the cream cheese, coconut milk {or half and half}, sugar, and salt together in a large bowl until smooth and creamy…..

Blueberry Cheesecake Ice Cream beat cookingwithcurls.com

Now this is where you have a decision to make…..I added vanilla vodka to mine so the ice cream would not harden into a rock solid mass. 😉 If you do not want to use alcohol, just use milk and vanilla extract. Beat that in and pour into a frozen ice cream canister…..

Blueberry Cheesecake Ice Cream bucket cookingwithcurls.com

and process according to manufacture’s instructions, about 20 minutes…..

Blueberry Cheesecake Ice Cream freeze cookingwithcurls.com

While the ice cream is churning, crush your Nilla Wafers…..

Blueberry Cheesecake Ice Cream crush cookingwithcurls.com

I went a bit crazy while pounding my Nilla Wafer with a rolling pin and pulverized them. They pretty much disappeared into the ice cream so you will want to leave them a bit chunkier. 😉

Scrape ice cream out of canister and place in a large plastic container…..

Blueberry Cheesecake Ice Cream frozen cookingwithcurls.com

Add the Nilla Wafer chunks and Blueberry Preserves…..

Blueberry Cheesecake Ice Cream topping cookingwithcurls.com

Swirl mixture together with a spoon…..

Blueberry Cheesecake Ice Cream swirl cookingwithcurls.com

Cover with a lid, and place in the freezer…..

Rich and creamy Blueberry Cheesecake Ice Cream is the perfect ending to any meal | cookingwithcurls.com

One to four hours in the freezer will give you a “soft-serve” type of ice cream. Freeze overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream. 😉

Dairy-free Blueberry Cheesecake Ice Cream | cookingwithcurls.com

Some other ice cream flavors that you might enjoy include, Pistachio Ice Cream with Pistachio Praline…..

Pistachio Ice Cream with Pistachio Praline  cookingwithcurls.com  Cooking with Astrology #Leo

Raspberry-Thyme Ice Cream…..

Raspberry Thyme Ice Cream  cookingwithcurls.com  Cooking with Astrology #Gemini #dairyfree

and one of my absolute favorites, Tiramisu Ice Cream…..

Tiramisu Ice Cream | cookingwithcurls.com  #dairyfree #kahlua

I love me some ice cream, as if you couldn’t tell. 😉

I used these products to create this post:

Tovolo Ice Cream Tub

Zyliss Ice Cream Scoop

Stamped Wooden Spoons

Cuisinart Ice Cream Maker

Enjoy!!

Blueberry Cheesecake Ice Cream

Serves 1 Quart
Prep time 35 minutes
Meal type Dessert
Enjoy summer with this rich and creamy Blueberry Cheesecake Ice Cream!

Ingredients

  • 16 Ounces dairy-free cream cheese, at room temperature (or substitute regular)
  • 1 cup full-fat coconut milk {can} (or use half and half)
  • 2/3 cups super-fine sugar
  • 1/8 teaspoon sea salt
  • 1/4 cup vanilla vodka (or milk + 1 tablespoon vanilla extract)
  • 12 Nilla wafer cookies, crushed
  • 1/2 cup blueberry preserves

Directions

In a large bowl, beat together cream cheese, coconut milk {or half and half}, sugar, and salt until smooth and creamy.
Add the vodka or milk and beat to combine.
Pour mixture into a frozen ice cream canister and process according to manufacture's instructions, about 20 minutes.
Scrape ice cream out of canister and place in a large plastic container.
Add the Nilla wafer chunks and blueberry preserves, and swirl with a spoon. Cover with a lid, and place in the freezer.
One to four hours in the freezer will give you a "soft-serve" type of ice cream. Overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream.

Note

To make vegan, use vegan cookies.

Blueberry Preserves recipe is here.

This recipe will be partying at these link parties!

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