Blueberry cheesecake ice cream
We've both got a soft spot for cheesecake so making it into an frozen creamy ice cream situation seemed like the appropriate thing to do. There's some graham cracker clusters going on, and cream cheese chunks, and juicy sticky blueberry preserves. The entire thing just really screams, "childhood pleasures before coming into adult hood and realizing there is suffering in the world." It's super comforting. Oh and bonus, it's mega simple and you don't need to turn your oven on for any of it thanks God.
Prep time: 30 minutes // Inactive Prep time: 3+ hours // Churn time: 20 minutes
Makes About 2 Pints
- 2 (13.5 ish oz) cans of full fat coconut milk
- 1/2 cup agave nectar
- 2 tablespoons corn starch or potato starch
- 1 teaspoon vanilla
- 1 (12 - 15 oz) jar blueberry preserves
- 8 oz cream cheese, cut into small cubes
- 1/2 cup fresh blueberries
- 1 cup crushed graham crackers, divided into 3/4 cup and 1/4 cup (see notes)
- 3 tablespoons condensed milk
- 10 - 12 ice cream cones (optional)
- 1/2 cup white chocolate morsels (optional)
- Ice cream maker required!
- Make sure the bowl of your ice cream maker has been frozen for at least 12 hours before starting this recipe!
- Shake coconut milk cans to prevent separation. Pour 1/2 cup of the coconut milk into a small bowl and set aside. In a medium sauce pan over medium-high heat, whisk together the agave nectar and coconut milk (less the 1/2 cup you've set aside) until the agave has dissolved - about two minutes. Add the corn or potato starch to the 1/2 cup of coconut milk you had set aside, and whisk until combined. Pour into the saucepan with the rest of the coconut milk and whisk to combine.
- Over medium heat, cook the mixture until thickened, about 6 minutes. Stir often during this process, making sure the mixture doesn't ever come to a boil. Once it is thick enough to coat the back of your spoon, remove from the heat and pour into a heat-proof bowl. Fold in the chopped cream cheese, half of the blueberry preserves (reserving the other half for later), and the vanilla extract. Let sit in a medium bowl until cooled to room temperature. Once cooled, cover and place in the fridge to chill for at least three hours, up to overnight.
- After it's been chilled the appropriate amount of time, prepare the graham cracker clusters by tossing the 3/4 cup graham crackers with the condensed milk until small chunks form and it resembles granola (see above photos). Set aside in freezer to let firm up while the ice cream churns.
- Begin churning ice cream according to the manufacturer's instructions. Mine churned for about fifteen minutes before it was sturdy and frozen enough.
- Stop churning and fold in the graham cracker chunks, fresh blueberries, and the remaining blueberry preserves. Place in freezer for about hour or so to firm up. Serve in white chocolate graham cracker cones, or in a bowl. This ice cream can be stored in the freezer in an airtight container for about to one month.
- To make the white chocolate dipped cones, we used store-bought ice cream cones and dipped them into melted white chocolate*, rolled them in the reserved 1/4 cup graham cracker crumbs, and let them dry on a wire rack before filling with the ice cream.
- If you are not making the cones dipped in graham cracker crumbles, you'll only need 3/4 cup crushed graham crackers for this recipe and none of the white chocolate morsels.
- If you are making the cones, I'd recommend dipping them and letting them set after you've churned the ice cream and have it firming up in the freezer, so they'll be super fresh when you serve it all.
- To make this recipe vegan, substitute vegan cream cheese for the regular cream cheese, and skip the graham cracker crumbles (condensed milk), and just fold in crushed graham crackers instead.
- To melt the white chocolate, place the morsels in a microwave-safe bowl and microwave on high for one minute. Give a good stir with a fork or whisk to smooth out the morsels and let cool slightly before dipping the cones.
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