For my birthday this year, I decided I wanted to be low key. I figured since I’ve already started selectively forgetting how old I am, it’s probably silly to make a big deal about my “special day” with the usual group dinner party/bar-hopping extravaganza. So instead, Dan and I celebrated my 27th a few days early with junk food and wine at a local vineyard with some friends, and a deliciously messy lunch with my parents at a no-plates, no-utensils, everything-tastes-better-when-you-eat-with-your-hands seafood joint the next day. So tasty. And, so much fun!
And, for my birthday treat, I made ice cream! Honest to goodness, creamy-smooth ice cream with thick swirls of tangy blueberry sauce, made without churning. Dan wants to know why I wasted money on an ice cream maker if I’m not even going to use it the one time I decide to make ice cream. I’m going to use it! Eventually. I just didn’t have all the ingredients (or the patience) to make fancy pants slow churned ice cream for my birthday. And with this recipe, all I had to do was mix up a few simple ingredients, pour everything into a loaf pan, and wait patient for my freezer to do magic. Sure beats baking and frosting a cake, right? I think ice cream may become a new birthday tradition around here.
And don’t let Dan’s grumbling fool you — he loved this ice cream. He’s a sucker for anything with blueberries in it, and was upset he had to wait any amount of time for the cream to freeze up/be ready to eat. I couldn’t blame him – I could tell this ice cream was going to be phenomenal just from licking the beaters. The base mixture for the ice cream is rich and milky-sweet, and provides the perfect contrast to the tart sweetness of the blueberry sauce. Once frozen and eaten together, the ice cream maybe isn’t quite as soft and rich as your standard slow-churned version, but is definitely delicious and tastes amazingly like blueberry cheesecake. A fabulous alternative to store-bought ice cream. I will definitely be making this again.
No-Churn Blueberry Cheesecake Ice Cream (Barely adapted from Kitchen Simplicity’s recipe)
(Ice cream base)
- 2 cups heavy whipping cream
- 1 can (14oz) sweetened condensed milk
- 7 oz cream cheese, room temperature
- 2 tsp vanilla
- 2 cups fresh blueberries
- 3 tbsp sugar
- 2 tbsp lemon juice
- Combine blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until berries burst and release juices.
** Use your spatula or spoon to gently smoosh some of your berries to release more juices.
- Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pan from heat, pour mixture into a bowl, and stick your bowl in the fridge to chill.
- In a large bowl, beat your cream cheese with an electric mixer until smooth.
- If you’re not already using them, change your mixer attachments to use whisk attachments.
- Slowly add condensed milk and vanilla, and whisk mixture until smooth.
- Add heavy cream and keep whisking until stiff peaks form.
** This will take longer than usual b/c of all the other ingredients. Be patient and keep whisking!
- Spoon about half of your whipped cream mixture into a standard sized loaf pan.
- Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan.
** Drop blobs of sauce in spoonfuls over the top of the cream. Doesn’t have to be pretty.
- Cover with your remaining whipped cream mixture, and top with your remaining berry mixture.
- Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.
- Cover pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop.
** Dan and I really liked our ice cream in a bowl, with crushed up waffle cone pieces.
[NOTE - Some "no-churn" recipes I saw online said to whip the cream until soft peaks formed, others said stiff peaks. I wonder if freezing after soft-peaks reached would make a softer ice cream? Will have to try that next time.]