Ingredients
Scale
For the Cheesecake Ice Cream
- 1 (8-ounce) package cream cheese, at room temperature
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup light brown sugar, lightly packed
- 1/4 teaspoon salt
- 1 tablespoon bourbon (optional but delicious)
For the Blueberry Sauce
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons corn starch
- 1/4 cup water
- pinch of salt
- 1 tablespoon fresh lemon juice
- 1 heaping cup crumbled Graham Crackers
Instructions
- To make the ice cream, combine the cream cheese, milk, cream, brown sugar, slat, and bourbon (if using), in the bowl of a large food processor fitted with a blade attachment.
- Blend on high speed until smooth. Depending on how softened your cream cheese was, there may be a few flecks of cream cheese remaining in the combined mixture. That’s ok!
- Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually about 30 to 45 minutes.
- While the ice cream is churning, make the blueberry sauce. In a small saucepan stir together blueberries, sugar, cornstarch, water, salt, and lemon juice over medium-low heat. Stir until the berries burst and the juices have thickened, about 5 minutes. Remove from heat. Place in a small bowl and allow to rest in the refrigerator while the ice cream churns.
- When ice cream in done churning, quickly spoon it into a freezer safe container. Add the blueberry sauce and swirl to combine. Add crumbled graham crackers and lightly stir in.
- Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 1 week in the freezer.