I don’t know how many of you do this – but I love to look at recipe books, love to collect them (my small shelf in our dining room is already overflowing with cookbooks!) and love to borrow books from the local library …and most of all love to glance through the pictures! I don’t necessarily look at all the details of a particular recipe but just looking at the pictures makes me so relaxed and excited at the same time! I mentally ‘pin’ those recipes for making them later. One such recipe was that of a strawberry and chocolate ice cream that I had ‘looked at’ long ago!. Now since I had all this cream cheese sitting in my fridge (remember I told you about my niece and her liking for cream cheese?) this recipe suddenly came to mind. I did not remember the details of the recipe but a berry and cream cheese ice-cream did seem like something my niece and the kids would love. And for some reason my mind kept saying to use blueberries instead of strawberries and so I decided to do a blueberry vanilla instead of a strawberry chocolate. Now that June is almost here I cannot wait until I get my hands on fresh farm picked blueberries. But since I still have to wait about a month, I had to make do with frozen blueberries this time. !:(
So this recipe was totally an experiment since I did not remember any of the recipe proportions but just roughly remembered the ingredients(and did not have time to google for similar recipes! ). But fortunately my experiment was a huge success and I am so glad I had the foresight to note down my experimental recipe ! 🙂 The natural saltiness of the cream cheese and the sweet and tart blueberries made a really enticing combination!
Simple, easy and delicious! Don’t you love that? I am also bringing this easy ‘no-churn’ ice-cream to Fiesta Friday #17 to share with all my blogger friends!
Blueberry Cream Cheese Ice Cream
1 cup blueberries, fresh or frozen(If using frozen, thaw them first)
2 tbsp sugar
8 oz cream cheese softened
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract
1. Take the blueberries in a medium size bowl and add 2 tbsp of sugar to it . Puree this adding about 2 tbsp water using a hand blender (or a regular blender)
2. Take another medium size bowl and add the softened cream cheese, the sugar and vanilla. Mix using a hand mixer until smooth and creamy. Then add the heavy cream and whip for another 2-3 minutes until nice and creamy.
3. Take a loaf pan and layer the bottom with plastic wrap such that the ends hang out of the edges of the pan. Add about half of the whipped cream cheese mixture to the bottom of the pan.
4. Blend the remaining cream cheese mixture with the pureed blueberry mixture and pour on top!
Cover with foil and let set in the freezer for at least 12 hours!. I actually forgot all about this until about 4 days later ! 🙂
To serve and slice the ice-cream, take the pan out of the freezer and place on top of a tray with warm water for a couple minutes. Then invert the pan onto a plate and gently remove the plastic wrap. Take a large knife and dip it in hot water before slicing the ice cream into servings of desired size.
Oops, I forgot to take the picture of pureeing the blueberries!