Exquisite blueberry cheesecake ice cream!

Decadent, gooey, comforting and velvety; these ice creams taste good whatever the weather.

blueberry cheesecake ice cream

Decadent, gooey, comforting and velvety; this divine blueberry cheesecake ice cream tastes good whatever the weather.

When the sun is out, the pleasure of an ice cream transcends gender and generation, a factor captured beautifully in this heavenly mix of fresh fruit, luxuriously sweet compote and the richness of full cream milk. There’s reason why you should fear having a go at making ice cream – this is perfect time of year to try. You never know, once you’ve mastered your technique you might be moving on to sorbets to semifreddos, parfaits and gelatos, none of which need an ice cream maker.

Cheesecakes were originally always baked. Nowadays they are also set with gelatine and refrigerated.  This one is a frozen version to extend the cheesecake repertoire a little further.

Ingredients

Makes 600ml (1pt)

175ml full-cream milk
3 large egg yolks
150g caster sugar
300g cream cheese
100g white chocolate melted
250g Blueberry compôte

For the Blueberry Compôte

Juice of 1 orange
1tsp cornflour
200g fresh blueberries
2 tbsp caster sugar

blueberry compote - blueberry cheesecake ice cream

Blueberry cheesecake ice cream – Method

1) Start by making the blueberry compôte. Combine the orange juice and corn flour in a small bowl.  Put the blueberries, sugar and corn flour mixture in a small saucepan over a low heat.

Stir gently until the blueberries begin to macerate and their juice starts to run. Stir gently for a further 30 seconds then remove from the hear and allow to cool. Store in the fridge and use for up to 1 week.

2) Now get on with the rest of the cheesecake. Heat the milk gently to near-boiling point. In a separate heatproof bowl, beat the egg yolks and sugar, using an electric whisk, until thick and pale. Place over a pan of simmering water and slowly add the milk, stirring constantly. Stir occasionally until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and cool for 20 minutes.

3) Beat in the cream cheese, using an electric whisk, until smooth. Stir in the cooled, melted white chocolate and the blueberry compôte until just combined then transfer to a freezer container.

Cover the surface directly with greaseproof paper or foil and put in the freezer. After one hour of freezing stir the mixture to prevent the berries from sinking to the bottom and return to the freezer for a further four hours or overnight. Serve with extra blueberry compôte drizzled over the top if liked.

Variation: The version described doesn’t have biscuit base, so create the base as you would for a traditional cheesecake and sprinkle over the top for texture when you serve.

Variation: Freeze in a foil-lined 20-cm round cake tin. Once frozen remove from the tin and slice the blueberry cheesecake ice cream into wedges, like a cake.

Variation: Use any home-made or shop-bought berry or fruit compôte in place of the blueberry compôte if desired.

If you enjoyed Exquisite blueberry cheesecake ice cream!, you’ll find more enticing dessert recipes on our Food and Drink channel.

Last modified: July 15, 2022

Written by 7:05 am Food & Drink

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