Blueberry Cheesecake Ice Cream
Cool and creamy cheesecake ice cream swirled with fresh blueberry sauce and brimming with buttery bits of Biscoff cookies!
Ingredients
Blueberry Sauce:
- 1 ½ cup blueberries, fresh or frozen
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
- Pinch of salt
Custard:
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla
- 1 ½ cup broken Biscoff cookies (about 13 cookies)
Instructions
Make the Sauce:
- In a medium saucepan, heat the blueberries over medium heat until they soften and their juices start to release, about 2-3 minutes.
- In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blueberries and continue cooking until it begins to form a thick sauce, about 3-5 minutes.
- Remove from heat. Pour into a shallow bowl and place in the refrigerator to cool completely.
Make the Custard:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl and place in the refrigerator.
- Return bowl to mixer and switch whisk attachment out for paddle attachment. Beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and vanilla, beating until completely combined. Gently fold a third of the whipped cream into the mixture until combined. Add the rest, and continue folding until you see just a few streaks of white. Stir in the cookies.
- Pour a third of the custard into a freezer-safe container. Drop spoonfuls of a third of the berry sauce. Use a skewer/knife to swirl the sauce into the custard. Repeat this layering process two more times until you've used up all of the custard and sauce. Sprinkle more cookies on top, if desired.
- Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
- Scoop, serve, and enjoy!