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Aug 10, 2006 11:08 AM

Blueberry Cheesecake Ice gooood!

An experiment wielded a satisfying result over the weekend for a blueberry cheesecake ice cream.

I whizzed a block of Philly, 1 1/2 cup talbe cream, 1 cup heavy cream, 3/4 cup sugar, in a blender till smooth than put in the ice cream maker.

I reduced down slightly some frozen blueberries and cooled in the freezer. I put these at the last second and gave it just a coupl whirrls in the ice cream maker so it gave a swirl effect. I also stirred in a few more whole blueberries.

It was good good good good!


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  1. Sounds delicious! I must try this.

    1. Can you explain a little more about the texture? I've never done a cream cheese based ice cream... how does it compare with a custard based? More or less rich? Creamier? Mouthfeel?

      Also, I noticed you used a combo of table/light cream and heavy cream. That's pretty heavy on the cream. When I've tried that, I've always ended up with that coating in my mouth that I don't like. But would love to hear if you had that problem.

      Thanks for posting.

      1 Reply
      1. re: adamclyde

        Yes, very heavy on the cream. I find I get away with that since I prefer baked things to ice cream for dessert so I eat rather small portions of the ice cream when I do. But this one was delectable.

        The texture turned out great. Since I whizzed it in the blender first it was smooth and didn't have any unappealingly thick bits of cream cheese. Certianly the eggs of a custard base will make the ice cream rich as well as eggy tasting but the tang of the cream cheese makes up for the lack of eggy-ness.

        As for mouthfeel, it was very creamy and punctuated with the frozen blueberries which I like but if you are after straight smoothness Iwould suggest also whizzing te blueberries or cooking them right down and sieving before adding to the mix.

        I haven't had any unpleasant coating with this one but I know what you are talking about. I think this could quite easily be addapted to more of a sorbet using the cream cheese instead of sweetened condensed milk and then blueberry (or any other fruit) juice plus some whole fruit pieces.


        1. re: prunefeet

          Table cream is the same as half and half.

          1. re: PBSF

            It's usually a little heavier than half and half. It's more equated to what you normally see in supermarkets as "light cream". table cream can have anywhere from like 15% to 30% fat content whereas half and half has somewhere around 10% to 18% fat.

        2. While I haven't made this particular cream cheese based ice cream, I have made the delicious key lime cream cheese ice cream from this site (you can do a search)... that recipe calls for 8 oz cream cheese mixed with milk and the juice of several limes. The consistency was fairly fluffy when I made it, which worked well as I put it into a graham cracker crust. I used low-fat milk because that's what I had on hand. The ice cream was smooth in the mouth. I wouldn't use so much cream, either - I don't like the mouthfeel or the way it "whips up" sometimes. I think using 8 oz. cream cheese to about 1-2 C. milk/light cream would be about right.