Blueberry-Cheesecake Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No custard is needed to make this easy Blueberry-Cheesecake Ice Cream. Try Blueberry-Cheesecake Ice Cream in cookie sandwiches or irresistible pies. Ingredients:
1 (8-oz.) package cream cheese, softened to room temperature |
1 1/2 cups half and half |
3/4 cup sugar |
1/2 cup whole buttermilk |
1 1/2 teaspoons vanilla bean paste |
1/4 teaspoon almond extract |
1/8 teaspoon salt |
1 cup fresh blueberries |
3 tablespoons blueberry preserves |
2 teaspoons lemon zest |
Directions:
1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
4. *Vanilla extract may be substituted.
5. THE COOKIE: Snickerdoodles, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.
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