Blueberry Cheesecake Ice Cream

Name: Blueberry Cheesecake Ice Cream
Yield: 1 L.
Ingredients: 150 g blueberries; 60 mL water; 40 g caster sugar; 2 tsp. cornflour; 1 tbsp. lemon juice; 400 mL double cream; 200 mL milk; 150 g caster sugar; 200 g cream cheese; 1 1/2 tsp. vanilla bean paste; 2 finely grated lemons zest; 125 g roughly chopped shortbread, plus extra to top

This decadent egg-free ice cream tastes exactly like a frozen version of a fruity cheesecake, with a slight tang and creamy finish.

By The GH Kitchen TeamUpdated: 05 July 2024

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We secretly love a frozen cheesecake and this combines tart blueberries with tangy and creamy cheesecake. If you love cheesecake then you have to try this blueberry number!

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Yields:

1 L.

Cal/Serv:

243

Ingredients

For the Blueberry Sauce

150 g blueberries
60 ml water
40 g caster sugar
2 tsp. cornflour
1 Tbsp. lemon juice

For the Ice Cream

400 ml double cream
200 ml milk
150 g caster sugar
200 g cream cheese
1 1/2 tsp. vanilla bean paste
2 finely grated lemons zest
125 g roughly chopped shortbread, plus extra to top

Directions

For the Blueberry Sauce
1. Step 1In a pan, mix blueberries, water, caster sugar, cornflour and lemon juice and cook until berries burst and sauce thickens. Cool.
For the Ice Cream
2. Whizz double cream, milk, caster sugar, cream cheese, vanilla bean paste and finely grated zest 2 lemons until smooth. Churn mixture in an ice cream machine until frozen and nearly solid.

3. Fold through roughly chopped shortbread. Empty into a freezer-proof container, rippling through the blueberry sauce as you go. Top with some more chopped shortbread. Cover and freeze until solid. Makes about 750ml.

Per Scoop:

Calories: 243
Fibre: 0g
Total carbs: 18g
Sugars: 14g
Total fat: 18g
Saturated fat: 11g
Protein: 2g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time