Blueberry Cheesecake Ice Cream Recipe, Eggless Step by Step

This Eggless Blueberry Cheesecake Ice Cream is one of those recipes that have been waiting in my drafts and I couldn’t wait any longer to share. I made it in August (how time flies!) and each time I look at my picture folder, the ice cream pictures would jump out at me waiting to be posted in the site.

So here goes.

I love ice-cream. I love cheesecake. Marrying these two flavours is like nirvana to me. Each time we stop at Haagen Dazs for ice cream, I almost always go for the strawberry cheesecake ice cream. They make it really well, creamy, cheesecake-y and just the right amount of sweetness. My especially like biting into the graham cracker bits in the cheesecake ice cream – yum!

Also check out my no-churn condensed milk ice cream recipe, this homemade chocolate ice-cream, and also these cheesecake truffles because they are delicious and because I say so.

Eggless Blueberry Cheesecake Ice Cream Recipe

 

Print

Prep time

1 hour

Total time

1 hour

 

Eggless Blueberry Cheesecake Ice Cream Recipe

Author: nags

Recipe type: Dessert

Cuisine: International

Serves: 6

Ingredients

• 10 oz / 280gm / 1 block of cream cheese softened to room temperature (low fat version works too)
• 1 cup of white sugar
• A pinch of salt
• ⅓ cup of mascarpone cheese at room temperature
• 1 cup of milk (whole milk is better)
• 1 tsp of vanilla extract
• ¼ cup of sour cream, at room temperature
• 6-8 graham crackers or digestive biscuits
• 2 tsp of melted butter
• A few blueberries (or any fruit of choice), to serve

Instructions

1. Whisk 10 oz or 280gm cream cheese until fluffy (about 2 mins). Make sure you leave it out to soften to room temperature
2. Add 1 cup granulated white sugar and whisk again until well combined.
3. Next, add ⅓ cup mascarpone, a cup of milk, 1 tsp vanilla, and ¼ cup sour cream.
4. Beat well until the ingredients combine together. You can also beat after each addition, but I just did it in one go. Ensure it is lump-free before proceeding.
5. Pour the mixture into a bowl. Cover lightly and refrigerate (don't freeze) for at least 2 hours or overnight.
6. When the mixture is ready, bring out your ice cream maker. You need to prep it according to the manufacturer's instructions. I used my KitchenAid ice cream maker attachment. The bowl needs to be frozen for 12 hours so I had to do that before I could churn the ice cream.
7. Pour the prepared ice cream mixture into the bowl and churn for the required amount of time. In mine, it took about 20 mins or so.
8. When done, the mixture will resemble thick custard. Lick it now and test for sweetness. Or, just lick it anyway. YUM!
9. While the ice cream is churning, lightly process the graham crackers with melted butter until the mixture resembles moist bread crumbs. You can do this in a mixer but make sure to use the pulse option. Don't powder the crackers too fine.
10. Press some of this mixture firmly to the bottom of a freezer safe bowl. Then pour ⅓rd of the ice cream mixture over it.
11. Press some graham cracker mixture between your fingers and drop them over this mixture randomly. These will show up when you scoop the ice cream and adds texture.
12. Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.
13. Serve chilled with crushed blueberries on top.

3.5.3208

1. Whisk 10 oz or 250 gm cream cheese until fluffy, about 2 mins.

2. Add 1 cup sugar and whisk again until well combined.

3. Next, add 1/3 mascarpone…

1 cup milk…

1 tsp vanilla…

and 1/4 cup sour cream. Beat well until the ingredients combine together. You can also beat after each addition, but I just did it on one go. There will be small lumps in the mixture, you can ignore that, no worries. No need to beat the mixture too long either, just until the ingredients come together – about 3 mins.

4. Pour the mixture into a bowl. Cover lightly and refrigerate (don’t freeze) for atleast 2 hours or overnight.

5. When the mixture is chilled and ready, bring out your ice cream maker. You need to prep it according to the manufacturer’s instructions. I used my KitchenAid ice cream maker attachment. The bowl needs to be frozen for 12 hours so I had to do that before I could churn the ice cream.

6. Pour the prepared ice cream mixture into the bowl and churn for the required amount of time. In mine, it took about 20 mins or so.

When done, the mixture will resemble thick custard. Lick it now and test for sweetness. Or, just lick it anyway. YUM!

7. While the ice cream is churning, lightly process 809 graham crackers (or digestive biscuits) with 2 tsp melted butter until the mixture resembles moist bread crumbs. You can do this in a mixer but make sure to use the pulse option. Don’t powder the crackers too fine.

8. Press some of this mixture firmly to the bottom of a freezer safe bowl. Then pour 1/3rd of the ice cream mixture over it.

9. Press some graham cracker mixture between your fingers and drop them over this mixture randomly. These will show up when you scoop the ice cream and adds texture.

10. Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.

That’s it! Yummy eggless blueberry ice cream all ready to be scooped into a bowl and enjoyed. I drizzled some crushed blueberries over the ice cream to give it some tartness. You can add chunks of any fruit you like or even jam heated with a bit of water.

It’s not the quickest process to make this eggless blueberry cheesecake recipe, but totally worth it because you get a good bowl of ice cream that will last you for a long time, or err.. for about 10 days like it did for us.

This blueberry cheesecake ice cream is very rich, so we were not able to eat more than one large scoop at a time! Go ahead and make some!

You may also like this eggless chocolate ice cream recipe.