Blueberry cheesecake Ice Cream- No Machine needed



Delicious homemade ice cream without an ice cream machine!
Ice cream base
2 cups heavy whipping cream
1 can sweetened condensed milk
200g cream cheese, room temperature
2 tsp vanilla
Blueberry swirl
2 cups fresh blueberries
3 tbsp sugar
2 tbsp lemon juice
Combine blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until berries burst and release juices. (Use your spatula or spoon to gently smoosh some of your berries to release more juices.)
Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pan from heat, pour mixture into a bowl, and stick your bowl in the fridge to chill.
In a large bowl, beat your cream cheese with an electric mixer until smooth.
If you’re not already using them, change your mixer attachments to use whisk attachments.
Slowly add condensed milk and vanilla, and whisk mixture until smooth.
Add heavy cream and keep whisking until stiff peaks form. (This will take longer than usual b/c of all the other ingredients. Be patient and keep whisking!)
Spoon about half of your whipped cream mixture into a standard sized loaf pan.
Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan. (Drop blobs of sauce in spoonfuls over the top of the cream. Doesn’t have to be pretty.)
Cover with your remaining whipped cream mixture, and top with your remaining berry mixture.
Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.
Cover pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop.

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