No Churn Blueberry Cheesecake Ice Cream
Ingredients
Scale
- 2 cup Heavy Whipping Cream, (I used Anchor)
- 1 300ml can Sweetened Condensed Milk (I used Alaska)
- 8 oz softened Cream Cheese (I used Philadelphia)
- 1 tsp Vanilla extract
- 1 tsp lemon extract
- 1 1/2 cups Blueberry Filling
- Crushed Graham for garnish and topping (optional)
Instructions
- Beat cream cheese using an mixer until creamy and smooth.
- Add condensed milk, lemon extract, and vanilla extract, whisking until smooth.
- Pour in heavy cream. Whisk on high speed until soft peaks form.
- Spread half of this mixture into a loaf pan.
- Spoon half of the blueberry filling over the whipped mixture and swirl with a knife.
- Top with remaining cream mixture, do the same with the remaining blueberry filling.
- Spread evenly and top with some crushed graham.
- Cover with foil and freeze for 6 hours or until firm