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…..

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…..

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…..

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

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

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…..

Add the Nilla Wafer chunks and Blueberry Preserves…..

Swirl mixture together 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. 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. 😉

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

Raspberry-Thyme Ice Cream…..

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

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

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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!