Blackberry Cheesecake Ice Cream
A delightful frozen treat combining creamy cheesecake with the sweet and tart flavor of blackberries, perfect for summer gatherings.
Ingredients
For the Blackberry Sauce
- 2 cups fresh blackberries Use ripe blackberries for best flavor.
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
For the Cheesecake Base
- 4 oz cream cheese, softened
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup half-and-half
- 1 tablespoon pure vanilla extract
- 1 1/2 cups heavy cream Whipped until stiff peaks form.
Instructions
Prepare Blackberry Sauce
- Add the blackberries, sugar, cornstarch, and lemon juice to a medium saucepan over medium-high heat. Mash the berries as the mixture warms, then cook until it starts bubbling.
- Reduce the heat to medium and stir often for 1–2 more minutes, until the sauce thickens.
- Transfer the blackberry sauce to a bowl and chill for about 30 minutes, or until fully cooled.
Make Cheesecake Base
- In a separate bowl, whisk the softened cream cheese until smooth and fluffy.
- Mix in the sweetened condensed milk, half-and-half, and vanilla until fully blended and smooth.
- In another bowl, beat the heavy cream until stiff peaks form.
- Gently fold the cream cheese mixture into the whipped cream until you have a smooth ice cream base with no lumps.
Combine and Freeze
- Spread the ice cream mixture evenly into an 8 x 8-inch pan or a similar freezer-safe container.
- Spoon the chilled blackberry sauce over the top, then swirl it through the base with a knife or fork.
- Freeze uncovered for 3–5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
Store in a freezer-safe container and consume within 3 weeks for best quality. Let sit at room temperature for a few minutes before scooping.