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Eggless Blueberry Cheesecake Ice Cream Recipe

Eggless Blueberry Cheesecake Ice Cream Recipe

nags
A delicious eggless recipe for blueberry cheesecake ice-cream, from scratch.
Prep Time 1 hour
Freezing time 8 hours
Total Time 1 hour
Course Dessert
Servings 6

Equipment

  • kitchenaid ice cream maker

Ingredients
  

  • 10 oz / 280gm / 1 block of cream cheese softened to room temperature
  • 1 cup of white sugar
  • A pinch of salt
  • 1/3 cup of mascarpone cheese at room temperature
  • 1 cup of milk whole milk is better
  • 1 tsp of vanilla extract
  • 1/4 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
 

  • Whisk 10 oz or 280 gm cream cheese until fluffy (about 2 mins). Make sure you leave it out to soften to room temperature
  • Add 1 cup granulated white sugar and whisk again until well combined.
  • Next, add 1/3 cup mascarpone, a cup of 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 in one go. Ensure it is lump-free before proceeding.
  • Pour the mixture into a bowl. Cover lightly and refrigerate (don't freeze) for at least 2 hours or overnight.
  • 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.
  • 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!
  • 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.
  • 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.
  • 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.
  • Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.
  • Serve chilled with crushed blueberries on top.