Blueberry Cheesecake Ice Cream

Vegetarian
Gluten Free
Blueberry Cheesecake Ice Cream
156 min.
12
233kcal

Suggestions


If you're a fan of creamy desserts and fresh fruit, then this Blueberry Cheesecake Ice Cream is bound to captivate your taste buds! Combining the luscious flavors of classic cheesecake with the vibrant tartness of blueberries, this homemade ice cream is not just a delightful treat; it's a celebration of summer in a bowl. Perfect for those warm evenings when you crave something sweet yet refreshing, this dessert is sure to impress family and friends alike.

Not only is this ice cream vegetarian and gluten-free, but it also offers a delightful balance of creamy texture and fruity sweetness that is hard to resist. The recipe features fresh blueberries, which not only provide a burst of natural flavor but are also packed with antioxidants, making your indulgence a little healthier. With the simple combination of egg yolks, granulated sugar, and a rich mixture of half-and-half and milk, you’ll create a velvety base that's reminiscent of classic cheesecakes.

Whether you’re enjoying it on a sunny afternoon or serving it at a dinner party, this Blueberry Cheesecake Ice Cream is sure to be a showstopper. Follow our easy instructions, and in just a few hours, you’ll have a delectable dessert that’s as impressive as it is delicious. So grab your ice cream maker and get ready to treat yourself to this delightful concoction that captures the essence of summer!

Ingredients

  • cups blueberries fresh coarsely chopped
  • large egg yolk 
  • cups granulated sugar 
  • cup half and half 
  • cups milk 2% reduced-fat
  • 0.3 cup powdered sugar 
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • blender
  • kitchen thermometer

Directions

  1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth.
  2. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil.
  3. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160, stirring constantly.
  4. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
  5. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently.
  6. Remove from heat, and cool completely.
  7. Stir blueberry mixture into milk mixture.
  8. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Nutrition Facts

Calories233kcal
Protein6.21%
Fat19.42%
Carbs74.37%

Properties

Glycemic Index
9.17
Glycemic Load
25.06
Inflammation Score
-2
Nutrition Score
4.7847826169885%

Flavonoids

Cyanidin
3.13mg
Petunidin
11.67mg
Delphinidin
13.11mg
Malvidin
25.01mg
Peonidin
7.51mg
Catechin
1.96mg
Epigallocatechin
0.24mg
Epicatechin
0.23mg
Luteolin
0.07mg
Kaempferol
0.61mg
Myricetin
0.48mg
Quercetin
2.84mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:233.31kcal
11.67%
Fat:5.22g
8.03%
Saturated Fat:2.71g
16.94%
Carbohydrates:44.96g
14.99%
Net Carbohydrates:44.07g
16.03%
Sugar:43.25g
48.05%
Cholesterol:72.98mg
24.33%
Sodium:43.75mg
1.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.75g
7.51%
Vitamin B2:0.2mg
11.77%
Calcium:102.41mg
10.24%
Phosphorus:99.98mg
10%
Selenium:5.55µg
7.92%
Vitamin B12:0.46µg
7.69%
Vitamin K:7.56µg
7.2%
Manganese:0.14mg
6.87%
Vitamin B5:0.48mg
4.84%
Vitamin C:3.89mg
4.71%
Vitamin A:233.26IU
4.67%
Potassium:144.6mg
4.13%
Zinc:0.56mg
3.7%
Vitamin B6:0.07mg
3.58%
Fiber:0.89g
3.55%
Folate:14.05µg
3.51%
Vitamin B1:0.05mg
3.51%
Vitamin E:0.43mg
2.83%
Magnesium:11.06mg
2.76%
Vitamin D:0.31µg
2.04%
Copper:0.03mg
1.71%
Iron:0.3mg
1.66%
Vitamin B3:0.23mg
1.16%
Source:My Recipes