Recipe

Blueberry cheesecake icecream

Freshen up your summer with this incredible blueberry ice cream - an indulgent treat that cheesecake lovers will adore!

Feb 05, 2019 4:17am
By Sophie Gray
  • 20 mins preparation plus cooling + freezing
  • Serves 8 - 10
    • Print
    Print
Icecream is best eaten within 2 weeks. When blueberries are out of season you could make this with frozen berries – just omit the ¼ cup of water. You could also mould the icecream in a loaf tin lined with plastic wrap and serve in thick slices.
For Sophie Gray's best blueberry tips and tricks, go to In season with Food magazine: blueberries.

Read this next

Ingredients

  • 3 cups blueberries
  • zest of ½ lemon
  • 1/4 cup water, plus 1 tablespoon, extra
  • 1 tbsp cornflour
  • 2 eggs, separated
  • 300 ml cream
  • 1 tbsp caster sugar
  • 125 g cream cheese, room temperature, cut into cubes
  • 1/2 can sweetened condensed milk
  • ice cream cones, sprinkles, coconut or chopped nuts, to serve (optional)

Method

  • 1
    Place blueberries, zest and ¼ cup water in a small saucepan. Heat gently until pulpy. Spoon 1 tablespoon of the mixture into a bowl. Add 1 tablespoon of cold water, then stir in the cornflour until it forms a slurry. Return the cornflour mixture to the pan and stir continuously over a low heat until it thickens. Set aside to cool.
  • 2
    Arrange three bowls on the bench. Place egg yolks in one bowl, whites in another and cream in another. Beat egg whites to stiff peaks; gradually mix in caster sugar until glossy. Set aside.
  • 3
    Whip cream until stiff and set aside. Beat egg yolks until pale, then beat in the cream cheese, mixing until smooth Stir in the condensed milk.
  • 4
    Fold the cream into the egg yolk mixture, then fold in the egg whites. Lastly, fold in half the blueberry mixture. Pour into a freezer-safe container, then swirl in remaining blueberry mixture.
  • 5
    Cover and freeze for 6 hours or overnight. Serve in a cone and with sprinkles, coconut or chopped nuts, if you like.

Notes

You could add other fruit purées to base mixture, and stir in chocolate chips, crushed biscuits or a splash of liqueur.

The Latest from Food To Love