Blueberry Cheesecake Ice Cream

by Megan on July 3, 2013

Blueberry Cheesecake Ice Cream // take a megabite

I feel like this week is my summer vacay. Like I’m done with school and am home for the summer, if the summer was just one week. But you see, I’ve got this list in my head! Like, I need to bake with my sour cherries, and make cookies, and burgers, and shortcakes, and (more) ice cream, and pancakes. But, ya know, sometimes you have to throw that list out the window and get spontaneous late lunch with your  brotha from anotha motha. You just have to have a couple beers with your short rib grilled cheese, and then hang out in the backyard, practice hula hoop skills, and then order pizza. Sometimes it’s all about going for night walks, and skipping out on your to-do list. Oh, and it’s about eating ice cream. It’s always about ice cream.

Blueberry Cheesecake Ice Cream // take a megabite

So, I’ve been pretty much dying to put goat cheese in ice cream. I mean, I put it on everything else, right? Tacos, pizza, sandwiches, eggs, and of course in crepes with jam or even in these tarts. But you guys, it’s even better than I imagined. This ice cream (Whoops, just typed “dream” instead of cream, no joke.) tastes EXACTLY like blueberry cheesecake. And it’s a total hottie! It’s blueberry o’clock, and it’s always goat cheese thirty. So let’s do this!

Blueberry Cheesecake Ice Cream Cone // take a megabite

Blueberry Goat Cheesecake Ice Cream (makes 1 hefty quart)
Recipe adapted from Jeni’s Splendid Ice Creams at Home

Ingredients:

blueberry compote -

  • 1 cup blueberries
  • 4 T sugar

graham cracker crust -

  • 1 1/2 cups graham cracker crumbs (about 20 squares)
  • 1/3 cup butter, melted
  • 3 T granulated sugar
  • pinch of  salt

goat cheese ice cream -

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1/2 cup (about 4 oz.) fresh goat cheese
  • 1 1/2 oz (3 T) cream cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1/4 cup light corn syrup

Directions:

  1. Make compote. Heat sugar and berries in a small saucepan, and bring to a boil. Mash gently with the back of a spoon. Stir to dissolve sugar. Remove from heat and set aside to cool. Cover and chill until time to use.
  2. Make crust. Preheat the oven to 350 degrees F. Stir the butter and sugar into the graham crackers until all of the crumbs are coated. Press onto a parchment lined baking sheet into a single layer about 1/4 inch thick. Bake for 10 minutes or until golden brown. Cool completely before crumbling. Once cooled, crumble and place in a zip top bag in the freezer.
  3. Make ice cream. Mix about 2 tablespoons of milk with the cornstarch in a small bowl to create a smooth slurry. In a large bowl, whisk the goat cheese, cream cheese, and salt together.
  4. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat until slightly thickened, about 1 minute.
  5. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Whisk in half of the blueberry compote. Cover bowl with plastic wrap and chill over night.
  6. Churn, baby churn. Churn your ice cream according to your ice cream maker’s instructions. Once churned layer in an air-tight container with the remaining compote and crumbs. (Like this.) Freeze for 4 hours. Scoop and serve!

Yay! Click HERE for a printable pdf of the recipe above.

Blueberry Cheesecake Ice Cream // take a megabite

This ice cream is a totally the perfect summer fling.

{ 27 comments… read them below or add one }

Amy | Club Narwhal July 3, 2013 at 10:28 am

I love your vision of summer–hula hoops, short ribs, and pizza. Sounds like bliss to me! I can’t wait to try this ice cream because anything with goat cheese is a good thing. And sour cherries–bless dear Michigan. I’m excited to see how you cook them (I’m a little nervous to play around with them).

Reply

Megan July 3, 2013 at 12:41 pm

Thanks, Amy! I’m so glad you also love goat cheese. It just makes everything better, ya know?

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Nik July 3, 2013 at 12:27 pm

I recently picked up Jeni’s Ice Cream At Home cookbook and I feel much better about life knowing that it’s Megs approved.

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Megan July 3, 2013 at 12:41 pm

It’s so inspiring! I mean, she makes some crazy-awesome flavor combos. Can’t wait to see what you make!

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Erin @ The Spiffy Cookie July 3, 2013 at 1:04 pm

Yum yum yum!

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Megan July 3, 2013 at 9:21 pm

Ice cream livin’.

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cindy July 3, 2013 at 1:21 pm

hell yes! that ice cream is a beauty queen!

way to know how to vacay at home like a pro!

Reply

Megan July 3, 2013 at 9:22 pm

Thanks, girl! Lounge livin’.

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Tieghan July 3, 2013 at 1:29 pm

Yes!! This ice cream is amazing. I LOVE it SO much!!

Reply

Megan July 3, 2013 at 9:23 pm

Thanks, Tieghan!

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Samantha @FerraroKitchen July 3, 2013 at 2:14 pm

Good grief I need to make this!

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Megan July 3, 2013 at 9:23 pm

I hope you do!

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Meg July 3, 2013 at 2:45 pm

Oh goodness this looks good! Am making a cheesecake tonight, am thinking of saving a little aside to turn into ice-cream now…. yum yum yum

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Megan July 3, 2013 at 9:23 pm

Oh, good idea!

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Nicole July 3, 2013 at 4:59 pm

You know how to summer vacay! I’ve been wanting to put goat cheese in my ice cream, too and this looks marvelous! Looking forward to seeing what you get up to with sour cherries! So many exclamation points! Happy 4th :)

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Megan July 3, 2013 at 9:26 pm

Thanks, Nicole! And yeah girl, it’s ok to be excited. :)

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Cattail Down July 3, 2013 at 8:45 pm

This looks so delicious!

S&R
http://www.CattailDown.com
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Since GFC is done, here’s the link to our Blog Lovin’:
http://www.bloglovin.com/blog/7118895/cattail-down

Reply

Megan July 3, 2013 at 9:26 pm

Thanks!

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Sarah July 4, 2013 at 1:18 am

Ice dream. This is my ice dream. WANT.

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Megan July 6, 2013 at 10:43 pm

Grrrrrrl, I wish I could mail you an ice cream cone.

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marie July 4, 2013 at 3:17 pm

First, this sounds amazing.

Second, your cousin – Jessica J – told me about your blog & now I love it too!! xo

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Megan July 6, 2013 at 10:43 pm

Thanks, Marie! And awesome! Thanks! <3

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zee July 7, 2013 at 9:59 am

I love everything about this recipe but the goat cheese. Can I just leave out or a suggestion on a replacement cheese for it?

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Megan July 7, 2013 at 10:57 am

You could probably just use cream cheese instead. I haven’t done it before, but it’s a similar consistency to goat cheese. If you do it, let me know! I bet it would be super tasty!

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Erika July 8, 2013 at 8:02 am

You are the ice cream “Queen”. You need an ice cream truck and take all these flavors on the road sista. :)

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Erin July 13, 2013 at 10:43 am

This sounds ah-mazing! I need to get over my fear of making ice cream. It’s so intimidating!

xx Erin

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Meegan August 5, 2013 at 3:12 am

This looks amazingly delish and I am excited to feature it on my blog today! I hope you will stop by for a visit.
make it a great day!

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