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Products Featured In This Recipe
Heavy Whipping Cream

Whole Milk

Creamy Cheesecake Ice Cream Custard Two Ways

Create a deliciously creamy cheesecake ice cream and try it soft serve with s'mores mix-ins or let the fruit take over and make a blueberry cheesecake ice cream!
Yield: 
10 Servings
Difficulty: 
Intermediate
Prep time: 
20 Minutes
Cooking time: 
30 Minutes + Additional Freezing

Ingredients

Cheesecake Ice Cream
2 cups Horizon Organic Heavy Whipping Cream
1 cup Horizon Organic Whole Milk
1/2 cup raw sugar (or other sweetener)
1 tsp vanilla
1 (3.4 oz) package instant cheesecake pudding mix
 
Blueberry Sauce
1 pint blueberries
1/4 cup raw sugar (or other sweetener of choice)
1/4 cup water + 1 Tbsp water
Juice of half a lemon (or about 1 Tbsp lemon juice)
1 tsp cornstarch
 
S'mores Mixins
1/2 cup chopped chocolate
1/2 cup crushed graham crackers
1/4 cup marshmallow fluff
 

Directions

 

Ice Cream

In a large mixing bowl, combine heavy whipping cream, milk, sugar, vanilla and pudding mix until well combined. Pour into ice cream maker and prepare according to the manufacturer's directions, or pour into a bread pan and let harden in the freezer. If using an ice cream maker, in the last few minutes, mix in either the s'mores mix-ins or the blueberry sauce. Store in the freezer.

Blueberry Sauce

Place blueberries, sugar, 1/4 cup water, and lemon juice in small pan. Cook it, stirring occasionally, over medium heat. Let it come to a boil. In the mean time, mix cornstarch with 1 tablespoon water in a small bowl. Slowly stir the cornstarch into the pan. Let simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon. Take it off the heat and let cool. Store it in an airtight jar in the fridge until ready to use.

 

Recipe and photo from Fresh Mommy Blog

 

Reviews


 
 
 
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