Lemon Blueberry Cheesecake Ice Cream
12 Minutes
Preparation Time
0 Minutes
Cooking Time
12
Serving
You will need
- MILKMAID 1 small tin
- Fresh or frozen blueberries 2 cups
- Sugar 1/4 cup
- Fresh lemon juice 2 tbsp.
- Heavy cream 2 cups
- Cream cheese (softened) 227g
- Vanilla extract 1 tbsp.
- Lemon peel (finely grated) 1/2 tsp
- Salt 1/4 tsp
Nutritional Information
- Energy 337.7 kcal
- Carbohydrate 27.4 g
- Protein 7.9 g
- Fat 22.0 g
Let’s make it
Step 1
Cook blueberries, sugar and lemon juice in a medium saucepan over medium heat until mixture boils and blueberries begin to burst. Reduce heat; simmer for 5 minutes or until the mixture thickens, stirring constantly. Place in a small bowl, chill until it is no longer hot.
Step 2
Beat the cream in a large bowl with an electric mixer on high speed until stiff peaks form. Beat the cream cheese until smooth in a separate large bowl. Beat in MILKMAID, vanilla, lemon peel and salt until blended. Fold in whipped cream until completely blended.
Step 3
Spread 1/3rd of the blueberry mixture in a 9 x 5-inch loaf pan. Spoon half of the ice cream mixture over the blueberry mixture in a pan. Swirl with the tip of a knife to slightly blend the mixtures. Repeat the layers. Top with the remaining blueberry mixture and swirl it. Cover and freeze for 6 hours or until firm. Spoon into serving dishes.
