Blueberry Cheesecake Ice Cream

I hit a little ice cream making phase this past week.  Apparently I just did not know when to quit.  I made vanilla, then granadilla and then this.  Let’s call it what it is: the pièce de résistance of my ice cream making preoccupation: Blueberry Cheesecake Ice Cream.

You should know that this ice cream is gone.  Every creamy spoonful which gleefully hid a plump late summer berry has been eaten.  All that is left are these pictures.  And sadness.  In my freezer its place has been filled with trays of ice cubes; an un-comforting resource which yield absolutely no pleasure, simply a small respite from the heat when thrown into tall glasses of water.

I should probably just make more.

But what I really want before I make more ice cream is an ice cream machine.  With one of those beauties I could be like the Willy Wonker of Ice Cream – crazy pants and everything.  I have my eye on this one or this one and maybe even this one.  All a little pricey, but oh the flavours we would make together.  People would faint.

Do you have something big on your kitchen appliance or kitchen smalls biggies wish list; besides everything at Le Creuset of course?

Le Great Big Sigh.  Le Great Big Dreams.


Blueberry Cheesecake Ice Cream
Serves: 6
  • 250 g blueberries
  • 65 ml (¼ C) caster sugar
  • 6 eggs, separated
  • 125 ml (½ C) caster sugar
  • 500 ml (2 C) cream
  • 150 g plain smooth cream cheese
  1. Place the blueberries in a small saucepan and sprinkle with the 65 ml (¼ C) caster sugar. Heat gently over a low heat until the sugar dissolves and the blueberries just begin to release their juice. A few of their skins may pop, but they will still hold their form. Remove from the heat and set aside to cool.
  2. In a clean dry bowl, whip the egg whites using an electric mixer until soft white peaks form. Continue beating and slowly add 65 ml (¼ C) of the caster sugar. Beat until the egg whites form a soft meringue and set aside.
  3. Beat the cream until thick but not stiff. Set aside.
  4. Beat together the egg yolks, the remaining 65 ml (¼ C) of caster sugar and the cream cheese until the yolks are pale and light.
  5. Fold the cream into the egg yolk mixture.
  6. Fold the meringue into the egg and cream base.
  7. Fold in the cooled blueberries along with the juice. Spoon the ice cream into a freezer safe dish, cover with plastic wrap and freeze for 4 hours or until frozen.


2 Comments on Blueberry Cheesecake Ice Cream

  1. Flee
    March 12, 2014 at 9:19 am (6 years ago)

    Ohhhh wow Sam, this looks amazingly awesome, If it weren’t freezing here in Joburg I would seriously try it…. I work in a center that has a Le Creuset “boutique”, and every day I make sure I avoid the shop like the plague… That and any shop that has “Kitchenny stuff” LOL

    • Sam Taylor
      March 12, 2014 at 9:26 am (6 years ago)

      Thank you Flee! A Le Creuset boutique would be my end for sure! Fortunately we have none of that in Paarl! Crazy weather you guys are having in JHB, although I think I would still eat ice cream. Thanks for stopping by x Sam


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