After You Make This No-Churn Blueberry Cheesecake Ice Cream Once, It’ll Be the Only Dessert You Crave
Just in time for the unofficial start of summer, Grandbaby Cakes’ Jocelyn Delk Adams reminded her Instagram fans of the creamy, sweet, cool treat they’ve gone crazy for in the past. “Y’all literally make so much of my No Churn Blueberry Cheesecake Ice Cream that I had to make the video!” she shared in the caption harkening back to a recipe she originally shared in 2017.
This simple recipe — requiring a saucepan, mixer, and spatula as your only tools — is just as great for a novice trying their hand at ice-cream making for the first time as it is for an ice cream-making pro looking for a “set it and forget it” dessert to add to their cookout menu.
You’ll start by prepping your berries, combining two cups of blueberries, a few tablespoons of granulated sugar and three tablespoons of lime juice in a medium-sized pot. Bring the fruit to a boil over medium heat, then continue to boil for 5-7 minutes. You’ll know the mixture is ready when the berries are soft and the sauce starts to thicken.
Allow the berries to cool, then refrigerate them for an hour. If blueberries aren’t your favorite, or you simply want to try a different flavor profile, Jocelyn suggests using raspberries, strawberries, blackberries, or even pitted cherries as a substitute. Just be sure to taste the berries first, making sure that they are plump and sweet.
The ice cream itself calls for just five ingredients, which Jocelyn cautions not to attempt to substitute for low-calorie or low sugar options, warning that “the result won’t be as creamy or flavorful.” It’s also imperative, she says, to follow the mixing instructions to the letter: this part of the process essentially replaces traditional churning to yield the same consistency.
Begin by adding one 8-ounce block of cream cheese at room temperature to your stand mixer or to a medium bowl if using a hand mixer. Beat on medium speed, then slowly add in a 14-ounce can of sweetened condensed milk, and a tablespoon of vanilla extract. Continue mixing until completely smooth.
In a separate bowl, whip the cups of heavy whipping cream to stiff peaks. Using a rubber spatula, gently fold the whipped cream into your cream cheese mixture. It’s important not to use your mixer for this step to avoid overwhipping. “The additional folding of whipped cream into the ice cream mixture also lightens it and makes it smoother when it freezes,” Jocelyn explains.
Once the whipped cream has been folded in, add your berry mixture, also carefully folding it in; but only 3 to 4 times, to create a distinct swirl. Mixing the berries more than that will take away the marble texture. Lastly, alternate layers of your ice cream mixture with 3/4 cup of graham cracker crumbs into a freezer-safe container. Freeze for at least 5-7 hours and your dessert is ready to go. Make sure to allow your ice cream to thaw a little before serving.