No Churn Easy Blueberry Cheesecake Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 2 cup Blueberries, frozen

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 14 oz Condensed milk, sweetened
  • 8 oz Cream cheese
  • 2 cup Heavy whipping cream

Found on cincyshopper.com

Description

Ingredients

• 2 cup Heavy Whipping Cream
• 14 oz Sweetened Condensed Milk
• 8 oz softened Cream Cheese
• 2 tsp Vanilla
• 2 cup thawed Frozen Blueberries
• 3 tbsp Sugar
• 2 tbsp Lemon Juice

Directions

• Cook blueberries, sugar, and lemon juice and salt over medium high heat.
• Bring to a boil, ensuring berries crush and release juice.
• Allow to boil until it starts to thicken.
• Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
• In a large bowl, beat cream cheese until creamy and smooth.
• Using a electric whisk, add condensed milk and vanilla, whisking until smooth
• Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
• Spread half of this mixture into a loaf pan.
• Spoon chilled blueberry sauce over the whipped mixture.
• Top with remaining cream mixture, spreading evenly.
• Using a knife, drag or swirl the blueberry mixture into the cream mixture.
• Cover with foil and freeze for 6 hours or until firm.