Blueberry Cheesecake Ice Cream (Edit recipe)

This No Churn Blueberry Cheesecake Ice Cream is a cheesecake lovers dream come true. Blueberry compote rippled throughout with pieces of buttery gluten free Graham cracker in every bite. Not to mention, it’s gluten free, nut free and egg free!

15 minutes to 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	746
Fat:	53 g
Carbohydrates:	109 g
Protein:	21 g
Cholesterol:	157 g
Sodium:	422 mg
Fiber:	3 g
Sugars:	30 g
Calculated per serving.

by Lee McGuire

View original recipe

Serves: 6

Ingredients

Blueberry Compote

2 cups Blueberries
Lemon Peel, from half a lemon
1 Tbsp Lemon Juice, (juice from 1/2 lemon)
1/4 cup Granulated White Sugar
1/4 cup Water

Ice Cream

2 cups Heavy Cream (Whipping Cream)
4 oz Full Fat Cream Cheese
14 oz Sweetened Condensed Milk
2 Tbsp Light Brown Sugar
2 tsp Vanilla Extract
pinch Kosher Salt
10 Graham Crackers, (10 sheets), gluten-free, crushed
5.5 Tbsp Unsalted Butter, melted

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by making the Blueberry Compote: Cut a lemon in half and use a knife (carefully) and peel the lemon. Once peeled, put that half of the lemon in a juicer and juice the half of lemon into a medium saucepan.
Place all other ingredients, including the lemon peel, in that medium saucepan and set it over medium low heat.
Cook on medium high for 10 min then low for an additional 5 min. Stirring frequently. Then cool.
Place Grahams in a zip top bag and crush them with a rolling pin until sandy.
In a small bowl, heat butter in microwave in 20 second increments until melted.
In a large bowl of an electric mixer or using a hand held mixer, beat the cream cheese until smooth and creamy. Add in the sweetened condensed milk, the light brown sugar, the vanilla and salt. Beat until all combined.
In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, add in the cream cheese mixture and beat until stiff peaks form.
Pour 1/3 of the mixture into the bottom of a 9 X 5 loaf pan. Pour 2-3 tablespoons of compote on top and then a layer 1/3 of the Graham crumbs. Take a butter knife to make swirls. Repeat this 3 step process, 3 times.
Wrap the pan in plastic wrap and then foil and freeze overnight.