No Churn Easy Blueberry Cheesecake Ice Cream

Since my kiddos have been so excited for warm weather, I decided to make them this no Churn Easy Blueberry Cheesecake Ice Cream. I know they will excited to enjoy a cold treat after school

  No Churn Easy Blueberry Cheesecake Ice Cream

  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 8 oz softened Cream Cheese
  • 2 tsp Vanilla
  • 2 cup thawed Frozen Blueberries (you could also use fresh blueberries)
  • 3 tbsp Sugar
  • 2 tbsp Lemon Juice

  1. Cook blueberries, sugar, and lemon juice over medium high heat.
  2. Bring to a boil, ensuring berries crush and release juice.
  3. Allow to boil until it starts to thicken.
  4. Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
  5. In a large bowl, beat cream cheese until creamy and smooth.
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