Blueberry Cheesecake Ice Cream (for Ninja Creami)

 

This ice cream really tastes like the inside of a blueberry cheesecake.

An online friend once told me that her favorite ice cream flavor is blueberry. I had doubts about how good it could be.

Until this month, I had never bothered making blueberry ice cream. If I wanted to make a berry flavor, I would make something tart and zippy, like strawberry or raspberry.

Maybe I’m just picky, but blueberries don’t always have a ton of flavor. The kind of blueberries I like are the kind that has good surface tension and a little bit of tartness. I like the ones that pop when chewed. Don’t give me a mealy, wrinkly, too sweet, one-note blueberry.

Anyways, I was fortunate enough to get a punnet of blueberries like that from the grocery store, and I decided that blueberry cheesecake ice cream was in order. I slightly adapted this recipe from Deliciously Rushed.

This recipe is not low carb, but it is still lower in sugar and higher in protein than the average storebought pint, not to mention that it actually… you know… exists. I haven’t seen blueberries in ice cream at the grocery store. Maybe as a jammy variegate, but never as the star ingredient blended into the ice cream base itself.

This ice cream really tastes like the inside of a blueberry cheesecake. To really take it to the next level, add crushed graham crackers as a mix-in to double down on that cheesecake vibe. Even without graham crackers, though, this ice cream is still thoroughly enjoyable. Dare I say it is one of my new favorites? I haven’t even mentioned yet what a brilliant, vibrant color it becomes once churned. Sorry, no picture of the ice cream; I ate it too quickly and forgot to take a pic.

Blueberry, the underdog flavor, has impressed me. Good job, blueberry.

Blueberry Cheesecake Ice Cream Recipe

Ingredients

·       ¾ cup (177 g) blueberries

·       ¾ cup (183 g) milk

·       ⅓ cup (79 g) cottage cheese

·       1 ½ teaspoons (7.4 g) vanilla

·       ⅓ cup (79 g) sweetened condensed milk

·       1 tablespoon (18 g) honey

Directions

1.       Blend together all the ingredients (don’t worry if the blueberry skins don’t get completely pulverized). Pour into a Ninja Creami pint and chill overnight.

2.       Scrape down the surface of the frozen ice cream base if it has a bump. Once it’s flat, put it into the Ninja Creami and run it on the Lite Ice Cream function.

3.       Check the consistency. If your ice cream has a pebbled or sandy texture, run it on the re-spin function as many times as needed until it reaches ice cream consistency.

4.       Enjoy! This ice cream keeps well as leftovers. You do not need to respin the leftovers if you let it thaw for a few minutes before eating.