Normally I wouldn’t post back-to-back ice cream recipes, BUT I had to make an exception since July 4th is next Thursday!!! It’s safe to say that I’m officially OBSESSED with making no-churn ice cream, and my husband is loving it too. 😉
I cannot even begin to describe how EASY this recipe is y’all!
You only need a total of FOUR ingredients (not counting the vanilla & salt)! How easy is that?! Run to the grocery store ASAP and buy heavy whipping cream, sweetened condensed milk, blueberry preserves, and a classic frozen cheesecake!
Since July is one of the hottest months of the year, Independence Day and ice cream go hand-in-hand (not to mention the blueberries). I would HIGHLY recommend
No-Churn Blueberry Cheesecake Ice Cream
YIELDS 2 quarts
PREP TIME: 20 MINUTES
FREEZE TIME: 6 HOURS
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon coarse kosher salt
2 cups heavy whipping cream, cold
1 (17 ounce) classic frozen cheesecake, such as Sara Lee
1 (13 ounce) jar blueberry preserves, such as Bonne Maman
- Remove the cheesecake from the freezer. Chop into tiny bite-size pieces and set aside.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium speed for 30 seconds. Then increase the speed to high, and beat until stiff peaks form.
- With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.
- Add the pieces of cheesecake, and fold with a spatula.
- Transfer the cream 1 1/2 cups at a time into two freezer-safe loaf pans.
- Between every 1 1/2 cup addition, add 3-4 tablespoons of the blueberry preserves. Using a knife, gently swirl the preserves into the cream. Continue layering, ending with the preserves on top.
- Cover with plastic wrap and freeze for six hours, until firm. Make sure there aren’t any air bubbles between the cream and plastic wrap.
Since the cheesecake is so dense you will need either two freezer-safe loaf pans or two round cake pans.
Ice cream will keep, in an airtight container, in the freezer for up to 1 month.
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