No Churn Blueberry Cheesecake Ice Cream

Cold ice cream, hot summer day - you don't need convincing, right?  So only two questions remain.  What flavor and do we make it or buy it?  I'm guessing that, those of you with ice cream makers, choose to make it while those who don't (that would be me) opt to purchase.  What's that you say?  You can make ice cream without a machine?  Thanks, I think I will!

The truth is that I've been meaning to try no-churn ice cream for quite a while but have opted for laziness and a pint of vanilla from the store.  But two things happened recently that finally pushed me over the edge.  I had a taste somewhere of cheesecake ice cream, developed an overwhelming urge for it and couldn't find it again and my friends at OXO sent me some of their tools to try.  Tools that are just right for ice cream making.  Oh, all right!

In hindsight, of course, I don't know what took me so long since it's quite easy to make.  And the flavor choice was obviously easy.  The cheesecake version I'd had was plain but, being the one making it also means being able to customize it.  As it happens, my friend Jo-Anne was over for a visit recently and brought me a cheesecake.  I froze the leftover cake but decided to chop a bit of it up into the ice cream for a little texture.  I also especially love blueberry cheesecake because the fruit gives a nice tang to cut the richness.  Hmm.  I quite like this customizing business.  Enjoy!

Ingredients
2 Cups blueberries
3 Tablespoons sugar
2 Tablespoons lemon juice
8 oz. Cream cheese
14 oz. Sweetened condensed milk
2 Cups heavy cream
1 Teaspoon cheesecake extract (vanilla is fine, too)
Pinch of salt
2 Slices baked cheesecake, roughly chopped into 1/2" pieces (optional)

Add the blueberries, sugar and lemon juice to a saucepan and bring to a boil.  Reduce the heat to medium and cook for a few minutes until the berries are soft enough to crush and the sauce begins to thicken.  Allow to cool and then refrigerate for at least an hour.

Add the cream cheese and condensed milk to a large bowl and, using a stand or hand mixer, blend until smooth.  Add the extract, salt and heavy cream and continue beating for about 5 minutes or until soft peaks form.  Fold in the cheesecake pieces, if using.  Pour half the mixture into a freezer safe container with a tight fitting lid (I used this one), add the blueberry spread and top with the remaining ice cream base.  Using a butter knife, gently swirl the mixture.  Cover and freeze for at least 6 hours.  Allow to soften slightly before serving.  Makes approximately 12 half cup servings.

Note:  OXO provided me with the tools to help make the ice cream but the recipe and opinions are my own.  Thank you for supporting the brands and products I love and regularly use in my kitchen.