No Churn Blueberry Cheesecake Ice Cream Bars
For The Blueberry Syrup:
100 g fresh blueberries
2 tbsp sugar
1 tbsp lemon juice
1/2 tsp cornstarch + 1 tbsp water
For The Ice Cream Base:
240 ml heavy whipping cream
1 can sweet condensed milk (400 g)
225 g cream cheese softened at room temperature
For The Biscuits Coat:
10 digestive biscuits
50 g melted butter
1-In a small saucepan, add in your fresh blueberries, sugar and lemon juice and cook on a medium heat a few minutes, until the blueberries have broken down, released a lot of juices and mixture is bubbling.
2-Combine your cornstarch and water to make a slurry and add it to the blueberries.
3-Continue to cook for 1-2 minutes until it starts to thicken then turn off the heat and place in a jar/container to cool down to room temperature, then place in the fridge, until you are ready to start on your ice cream.
1-In a large bowl, start by whipping your cream to stiff peaks, using an electric whisk, then set aside.
2-In another bowl, whisk your cream cheese and sweet condensed milk together until it is all smooth and no lumps remain.
3-Fold the whipped cream into the cream cheese and sweet condensed milk mixture and fold it in carefully using a spatula.
4-Add in your cooled blueberry sauce in big dollops with a spoon, then using you spatula, give everything a quick swirl. You want to keep the blueberries lightly swirled in the ice cream base, not completely mixed through.
5-Fill you Popsicle mould all the way to the top with your ice cream and freeze overnight. If you have any left over ice cream, pour it into a freezer safe container fitted with a tight lid and freeze as well. It will make for a delicious blueberry cheesecake ice cream that you can top on an ice cream cone, over your summer baked dessert or eat all on it's own :)
6-The next day, take your popsicle mould out of the freezer, and allow them to come to room temperature for 10 minutes.
7-Meanwhile, crush you digestive biscuits in a food processor and add your melted butter. Spread this mixture on a baking sheet/tray.
8-Take the ice cream out of the popsicle mould and coat the ice cream with the biscuit mixture from all sides. The ice cream should be a little soft on the outside which will help the biscuits stick to it nicely.
9-Place on a baking sheet lined with parchment paper and freeze for 10-15 minutes until it is frozen and set again, then it's ready to enjoy! :)