Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. This blueberry cheesecake ice cream recipe is tasty and easy to make.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup blueberries
1 Tbsp. water
1 cup sugar, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
1 cup sour cream
1/2 cup whipping cream
1 Tbsp. vanilla
4 graham wafers, broken into small pieces
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How do I make it ?
Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
Process remaining sugar with all remaining ingredients except graham wafer pieces in food processor until well blended; spoon into 1.5-L freezer-proof container. Gently stir in graham wafer pieces. Top with spoonfuls of the blueberry mixture; swirl gently with knife.
Freeze 5 hours or until firm.
Kraft Kitchen Tips!
Balance your food choices throughout the day so you can enjoy a serving of this sweet summer treat.
After the ice cream is completely frozen, cover the surface with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with lid. Store in freezer up to 1 week before serving.
Prepare using raspberries or blackberries.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 10 g
Cholesterol 55 mg
Sodium 130 mg
Total carbohydrate 27 g
Dietary fibre 0 g
Sugars 24 g
Protein 3 g
10 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.