Blueberry Cheesecake Ice Cream

I hinted that this ice cream flavor was happening sooner rather than later.

And it was so much better than I expected.

All the flavor of blueberry cheesecake.  But in ice cream form.


We don’t keep ice cream around the house but come summertime, we love to make homemade ice cream.

Nothing beats the creaminess and deliciousness of making your own.

Sure, it takes a little bit of time – but the first bite will make you forget the work you had to put into the ice cream.


blueberry cheesecake

Cream cheese for cheesecake flavor.

Whole milk because it’s ice cream.  Duh.

Heavy whipping cream because life is too short to eat light ice cream.

Light brown sugar for a deep sweetness.

Salt to balance the sweet.

Bourbon not only for flavor but to help with preventing iciness.

The blueberry sauce is swirled in before freezing.

Fresh, local blueberries BURSTING with flavor.

Sugar for a little more sweetness.

Corn starch to help with thickening the sauce.

Water.  Because it was in the recipe.

Another pinch of salt for more balance.

Lemon juice to brighten it all up.

And finally…

Graham crackers for crunch and the ultimate cheesecake flavor.

I scream, you scream…



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