Blueberry Cheesecake Ice Cream by Lee McGuire
Indulge in a gluten-free, nut-free, and egg-free No Churn Blueberry Cheesecake Ice Cream with buttery Graham cracker pieces and blueberry compote. Perfect for cheesecake lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Juicer
- Rolling pin
- Stand mixer
- Hand mixer
- Loaf pan
- Saucepan
- Stove
- Microwave
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Zip-top bag
- Plastic wrap
- Aluminum foil
- Freezer
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 cups Blueberries
- Lemon Peel
- 1 Tbsp Lemon Juice
- 1/4 cup Granulated White Sugar
- 1/4 cup Water
- 2 cups Heavy Whipping Cream
- 4 oz Cream Cheese, Full Fat
- 14 oz Sweetened Condensed Milk
- 2 Tbsp Light Brown Sugar
- 2 tsp Vanilla Extract
- pinch Kosher Salt
- 10 Graham Crackers
- 5 1/2 Tbsp Butter, Unsalted
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