In the world of frozen desserts, nothing screams decadence more than a delicious blueberry cheesecake ice cream. Combining the tartness of blueberries with the creaminess of cheesecake, this delightful treat is a must-try for all dessert lovers!
Ingredients:
*For the Blueberry Sauce*
- 150g blueberries
- 60ml water
- 40g caster sugar
- 2 tsp. cornflour
- 1 Tbsp. lemon juice
*For the Ice Cream*
- 400ml double cream
- 200ml milk
- 150g caster sugar
- 200g cream cheese
- 1 1/2 tsp. vanilla bean paste
- 2 finely grated lemons zest
- 125g roughly chopped shortbread, plus extra to top
Directions:
For the Blueberry Sauce
Step 1: In a saucepan, combine blueberries, water, caster sugar, cornflour, and lemon juice. Cook until the berries burst and the sauce thickens. Allow to cool.
For the Ice Cream
Step 2: Blend double cream, milk, caster sugar, cream cheese, vanilla bean paste, and lemon zest until smooth. Churn the mixture in an ice cream machine until it is frozen and nearly solid.
Step 3: Gently fold in the chopped shortbread. Transfer the mixture into a freezer-proof container, swirling in the blueberry sauce as you go. Sprinkle some additional chopped shortbread on top. Cover and freeze until firm. This recipe yields about 750ml of delicious blueberry cheesecake ice cream.
Indulge in each scoop of this heavenly dessert and savor the perfect balance of flavors. Don't miss out on trying this irresistible blueberry cheesecake ice cream recipe that will surely be a hit at any gathering or simply as a delightful treat for yourself. Enjoy!}