Blueberry Lime Cheesecake Ice Cream
- Yield 1 quart
Blueberry Lime Cheesecake Ice Cream
- Yield 1 quart
Ingredients
Units
For the blueberry lime swirl
- 2/3 cups fresh or frozen blueberries
- zest and juice of 1 lime
- 1 tablespoon brown sugar
For the ice cream
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- zest and juice of 2 limes
- 7 oz sweetened condensed milk
- 6 oz cream cheese, room temperature
- 1/2 cup creamy almond butter (needs to be natural so it swirls well)
Instructions
- In a small saucepan, heat the blueberries, lime juice and zest, and sugar for about 15 minutes over low heat. The blueberries should fully break down and just a tiny bit of liquid should remain (it shouldn’t be jelly). Allow to cool completely.
- In a mixing bowl, whip the heavy cream until medium peaks form. Fold in the vanilla extract, salt, and lime juice and zest (save a tiny bit of zest for the top of your ice cream).
- Carefully fold in the sweetened condensed milk, then the cream cheese. Whip everything comes together, about 30 seconds more.
- Carefully scoop half of the ice cream into a large bread pan. Dollop on half of the blueberry lime mixture, then dollop the almond butter. Spoon the rest of the ice cream on top, then repeat dolloping the blueberry lime mixture and almond butter. Top everything with last bit of fresh lime zest.
- Freeze for at least 12 hours before serving!