Blueberry Cheesecake Ice Cream & Graham Cracker Sprinkle

🧂 Ingredients

• for the cheesecake ice cream:
• 8 oz. cream cheese
• zest of 1 lemon

  save the juice for the blueberry sauce, below
• 1 c. sour cream
• ½ c. half-and-half
• ⅔ c. sugar
• pinch of salt
• for the blueberry sauce:
• 2 c. blueberries

  fresh or frozen
• ¼ c. sugar
• 1-1/2 tsp. cornstarch
• 1 T. cold water
• 1 T. freshly squeezed lemon juice
• 2 tsp. raspberry liqueur

  or cherry liqueur
• for the graham cracker crust sprinkle:
• ½ c. graham cracker crumbs
• 1 T. unsalted butter

  melted
• 1 T. sugar

Instructions

• 1 Cut cream cheese into small pieces and place into a blender or food processor.
  Add the lemon zest, sour cream, half-and-half, sugar, and salt. Puree until very
  smooth. No chunks!
• 2 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice
  cream maker according to the manufacturer’s instructions.
• 3 To get the blueberry ribbon effect that I achieved when scooping the ice cream,
  spread half the cheesecake ice cream onto the bottom of a small to medium sized
  flat-bottomed bowl (mine had a 7″ diameter). Spread 1 cup of the blueberry sauce
  over the ice cream. Then gently spread the remaining ice cream over the top of
  the blueberry sauce. Freeze for at least 3 hours to firm up the mixture.
  Alternatively, you could just freeze the cheesecake ice cream on its own and
  then spoon the blueberry sauce over it when serving.
• 4 Heat the blueberries and sugar in a medium nonreactive pan over medium-high heat
  until the blueberries begin to release their juices. Mix the cornstarch with the
  cold water and lemon juice until the mixture is lump-free. Then stir the
  cornstarch mixture into the blueberries.
• 5 Bring mixture to a boil, then reduce the heat to a simmer and cook for 1 minute.
  Remove from the heat and stir in the liqueur. Chill the mixture thoroughly in
  the refrigerator. You will need just 1 cup of the chilled blueberry sauce for
  this ice cream recipe. Spoon the rest over some yogurt, a slice of pound cake,
  or a waffle!
• 6 Yield: about 1-1/2 cups
• 7 Preheat oven to 350°.
• 8 Stir together all ingredients and then spread crumbs out in a 9″ x 13″ pan. Bake
  for 5 minutes and then stir. If the crumbs have started to brown, take the pan
  out of the oven. If not, return to the oven and check after each minute of
  baking time. Once the crumbs start to brown, they do so very quickly.
• 9 After scooping the ice cream into bowls or cones, top with some of the graham
  cracker crust sprinkle. Just like a piece of blueberry cheesecake!
• 10 Yield: 1/2 cup

Nutrition Info