Blueberry Cheesecake Ice Cream
5 servings
360 minutes
The 'Blueberry Cheesecake' ice cream is a true delight for dessert lovers. This masterpiece of American cuisine combines the creamy tenderness of Philadelphia cheese, the sweetness of condensed milk, and the airy texture of crème fraîche. The blueberry sauce adds a fruity tang to the dessert, while the cookie provides a crunchy accent. This dessert draws from cheesecake traditions but takes on a refreshing frozen form, making it an ideal treat for summer days. It blends the richness of creamy ice cream with vibrant notes of blueberry, creating a balance of flavor. It can be served as a standalone dessert or paired with fresh berries to enhance its fruity freshness. The original layering method of adding blueberry sauce and cookies makes each spoonful unique—a true pleasure for gourmets!
1
In a deep pot, mix Philadelphia cheese, condensed milk, and crème fraîche. Lightly whip the mixture, cover tightly with a lid, and refrigerate for 2-4 hours.
- Low fat Philadelphia cheese: 200 g
- Condensed milk: 300 g
- Crème fraiche: 150 ml
2
Prepare blueberry sauce. In a saucepan, combine blueberries, 1/4 cup of water, 1 teaspoon of lemon juice, 1/4 cup of water, and 1/3 cup of sugar. Place over medium heat and bring to a boil. Reduce heat and cook for another 10 minutes, stirring, until the syrup thickens. After the time is up, remove from heat and cool. Pour the sauce into a clean container for use.
- Blueberry: 1.5 glass
- Lemon juice: 1 teaspoon
- Vanilla sugar: 0.3 glass
3
Place the sand cookies in a clean blender and grind into crumbs. Transfer to a clean plate until use.
- Shortbread: 50 g
4
After 2-4 hours, take the cheese mass out of the refrigerator, pour it into the ice cream freezer, and churn for 20-40 minutes. Fill the resulting mass into an ice cream container.
5
Fill 0.5 container with ice cream. Randomly distribute blueberry sauce on the surface of the ice cream. Gently stir the ice cream with the back of a wooden spoon, drawing the number 8. Do not mix the ice cream and sauce into a homogeneous mass. The blueberry layer should not fully mix with the ice cream. Sprinkle a layer of crushed cookies on top. Repeat the same with the remaining ingredients, making a second layer of ice cream.
- Blueberry: 1.5 glass
- Shortbread: 50 g
6
Close the container and place it in the freezer for 4 hours before serving or further storage.
7
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the blueberry sauce and cookie crumbs, stir well, and place it in the freezer. Take out the container and stir the contents every half hour until set.
- Blueberry: 1.5 glass
- Shortbread: 50 g