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Blueberry cheescake Ice cream (helado de queso crema y salsa de arandanos)

Always I have so many recipes-to-do but my problem is I forget someones or I see others, but love when I find this recipe.

The Ice cream is really creamy, smooth and rich with swirls of blueberry sauce and you dont need and Ice cream machine.
And you can use fresh blueberries or frozen blueberries.

Source:  joanfoodwanderings


225 grams cream cheese room temperature
1 can  sweetened condensed milk 
2 cups heavy cream chilled overnight
1 teaspoon vanilla extract
1 cup blueberry syrup  (recipe below)


Beat the cream cheese in a bowl until smooth and creamy with a mixer.
Gradually add the condensed milk,beating well after each addition. Stir in the heavy cream and vanilla extract. Increase the speed to high and beat until it soft peaks form and it is doubled in volume.
Spread a little of cream cheese mixture evenly  into 8x8 inch square pan. Dollop half of the blueberry sauce by teaspoons on top of the mixture.
Swirl with a knife . Make another layer of cream cheese mixture on top, dollop with the remaining blueberry syrup and swirl..
Cover with foil. Chill for 6 hours or overnight before serving.

Blueberry syrup 

2 cups fresh or frozen blueberries
1/4 cup sugar 
1 1/2 tsp cornstarch 
1 tablespoon of water 
1 teaspoon lemon juice

Cook the blueberries and sugar in a pan over medium heat until the blueberries start to release their juices. Stir together the cornstarch, water and lemon juice until smooth. Add the cornstarch mixture to the blueberries and stir. Bring the mixture a boil, then lower the heat and simmer for 1 minute until slightly thick. Remove from the heat, Chuill until ready to use.

And if you have some leftover blueberry sauce, you can spoon it over over cheescake or others desserts.

print recipe here

en español

Helado de queso crema y salsa de arándanos

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