Blueberry Swirled Cheesecake Ice Cream
Serves: 1 Quart
For the Blueberry Swirl
  • 1½ C fresh blueberries
  • ¼ C sugar (if your blueberries are overly tart, you may want to add another tablespoon or two of sugar)
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with a bit of cold water
For the Ice Cream
  • 14 oz can fat-free sweetened condensed milk, chilled
  • 8 oz ⅓ of the fat cream cheese, softened
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • 2 C milk (the higher the fat content you use, the creamier the ice cream)
  • ⅓ C crushed graham crackers
  1. In a small saucepan, stir together blueberries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in cornstarch and simmer for another 5 minutes. Remove from heat.
  2. Allow to cool slightly and pour into a heat-safe container. Refrigerate for 1 hour or prepare the day before and refrigerate until needed.
  3. In a food processor or blender, pulse or blend together sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.
  4. Transfer to a large bowl. Gently whisk in milk.
  5. Pour milk mixture into ice cream machine and churn according to manufacturer's instructions.
  6. When ice cream is soft set, pour half into a freezer safe container. Spoon half of the blueberry mixture and half of the crushed graham crackers over the top. Swirl through the ice cream using a knife. Spread remaining ice cream over the top. Top with remaining blueberry mixture and crushed graham crackers. Swirl through ice cream using a knife.
  7. Freeze until desired consistency is reached.
Recipe by A Kitchen Addiction at