smilingfork: No-Churn Blueberry Cheesecake Ice Cream Difficulty: ★☆☆☆☆ (very easy) Ingredients: 200g spreadable cream cheese (about 3/4 cup) 1 can (14oz) sweetened condensed milk 2 teaspoons vanilla extract 2 cups heavy (whipping) cream, cold 3/4 cup blueberry syrup Directions: In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted. Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm. Allow to sit out for 20-30 minutes before serving.
Zoom Info
Camera
Canon EOS 40D
ISO
100 		Aperture
f/4.5
Exposure
1/800th 		Focal Length
200mm

smilingfork:

No-Churn Blueberry Cheesecake Ice Cream

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

  • 200g spreadable cream cheese (about 3/4 cup)
  • 1 can (14oz) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups heavy (whipping) cream, cold
  • 3/4 cup blueberry syrup

Directions:

  1. In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
  2. Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
  3. Allow to sit out for 20-30 minutes before serving.