Baby it’s Not Cold Outside … So Lets Make some Ice Cream

Back in January I wrote a post titled “Baby its Cold Outside” … So Lets Make Some Ice Cream … Well it’s now August in Texas … so Baby It’s Not Cold Outside … all the more reason to get churning! My daughter Izzy and I love making ice cream and this week we found a great deal on fresh blueberries (thank you Dallas Farmer’s Market)! Sooooo we decided to rustle through recipes and graze Pinterest for a recipe with which to incorporate our beautiful, blue, little orbs. We settled on one that actually does not require a machine but we churned it briefly anyway just because that’s Izzy’s favorite part. The ice cream looked beautiful but left something to be desired. It was waaaaaaaay too sweet and I missed having a graham cracker crust aspect (since that’s what makes my love for cheesecake), so Izzy and I did a little tweaking. Here is the end result

No Churn Blueberry Cheesecake Ice Cream
Ingredients
for the ice cream
– 2 Cups Heavy Whipping Cream
– 14 oz Sweetened Condensed Milk
(we ended up using probably 12oz)
– 12 oz softened reduced fat Cream Cheese
– 2 tsp Vanilla extract
for the blueberry swirl
– 2.5 cups Blueberries fresh or thawed frozen
– 3 Tbs Sugar
– 2 Tbs Lemon Juice
– 1/2 tsp Salt
for the graham cracker crumble
– 1 1/2 cups Graham Cracker Crumbs
– 1/3 cup Melted butter
– 2 1/2 Tbs Sugar
Or if you don’t want to fuss … buy a pre-made graham cracker pie crust from the grocery store
Directions
1. cook blueberries, sugar, salt, and lemon juice in a small saucepan over medium high heat
2. bring to a boil, ensuring berries crush and release their juices
3. allow to boil until it thickens like a pie filling
4. remove from heat and allow to cool completely, then chill in refrigerator until cold (about an hour)
5. if you are making your graham cracker crust do that now while your blueberry swirl is cooling
6. Preheat oven to 350 degrees F.
7. mix graham crackers, sugar, and melted butter together and press into the bottom and up the sides of a pie plate
8. bake 8-10 minutes until golden brown
9. remove and allow to cool completely … then crumble
10. In the bowl of a stand mixer or handheld mixer, beat cream cheese until smooth and creamy
11. Using an electric whisk, add condensed milk and vanilla, whisking until smooth
12. add in heavy cream and whisk on high speed until soft peaks form
13. spread half of the mixture into a large freezer safe tupperware container
14. spoon chilled blueberry swirl over the whipped mixture
15. top with remaining cream mixture, spreading evenly
16. top with as much of the crumbled graham cracker crust as desired
17. using a knife, drag and swirl the blueberry mixture into the cream mixture
18. cover with lid and freeze until firm (approximately 6 hours)

It seems like a lot of steps but it truly is an easy peasy recipe … Don’t tell anyone but next time I think I’ll just buy a crust. That will save a good deal of time and limit your dishes which is always desirable!

Happy Churning!

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One thought on “Baby it’s Not Cold Outside … So Lets Make some Ice Cream”

  1. It sounds & looks wonderful. I do love my blueberries. I love you too. The best part of this is just picturing you & Izzy making it together. Making wonderful memories with that sweet little munchkin. Love you both so much.

    Like

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