Blueberry Cheesecake No Churn Ice Cream Sandwiches Recipes
NO-CHURN BLUEBERRY-CHEESECAKE ICE CREAM
Provided by Food Network Kitchen
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
- Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
- Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.
BLUEBERRY CHEESECAKE NO-CHURN ICE CREAM SANDWICHES
Imagine if a blueberry slushie swirled through a creamy cheesecake and landed in between two soft molasses cookies!
Provided by Matt Wencl
Categories Frozen Desserts
Time 13h30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine sweetened condensed milk and cream cheese in a bowl; beat with an electric mixer until smooth. Mix in lemon zest, lemon juice, and vanilla extract.
- Beat heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold in cream cheese mixture gently, 1/3 at a time, using a rubber spatula.
- Spritz a metal loaf pan with water. Drape in a piece of parchment paper; press paper against the wet sides of the pan to adhere. Pour in 1/4 of the cheesecake ice cream mixture. Spread 1/3 of the blueberry pie filling on top. Repeat layers twice more, ending with a final layer of ice cream mixture. Cover with plastic wrap.
- Freeze ice cream mixture and molasses cookies until firm, 8 hours to overnight.
- Place a small baking sheet in the freezer. Remove molasses cookies from their packages. Set out sandwich bags.
- Remove ice cream from the freezer. Place 1 cookie flat-side down on a plate. Fill a 2-inch ice cream scoop with ice cream; scrape against the pan's edge to flatten the top. Drop scoop onto the cookie and top with another cookie. Flatten gently with your palm, slip into a sandwich bag, fold the edge and crease to seal, and place on the baking sheet in the freezer. Repeat with remaining cookies and ice cream.
- Freeze ice cream sandwich cookies until firm, 5 hours to overnight.
- Peel the bag down as you eat, keeping the bag underneath to catch drips.
Nutrition Facts : Calories 577.2 calories, Carbohydrate 73.9 g, Cholesterol 91.6 mg, Fat 28.5 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 16.7 g, Sodium 377.2 mg, Sugar 56.7 g
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