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No Churn Blueberry Cheesecake Ice Cream Bars





Ingredients:


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


Method:


Blueberry Sauce:

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.


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! :)





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Nour In The Kitchen

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Dubai, UAE