No Churn Blueberry Cheesecake Ice Cream

Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. This blueberry cheesecake ice cream recipe is both tasty and easy to make. It's the perfect recipe to prep with the kids over their holiday break.

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings10

Calories280

Ingredients

1 cup blueberries

1 tbs water

1 cup sugar, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup whipping cream

1 tbs vanilla

4 graham crackers, broken into small pieces

Directions

1. Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.

2. Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.

3. Freeze 5 hours or until firm.

Kitchen Tips: Tip 1: Size Wise Cool off after an outdoor activity this summer with a serving of this fruity ice cream treat! Tip 2 Storage Know-How After the ice cream is completely frozen, cover the surface with plastic wrap, pressing plastic wrap directly onto surface of ice cream. Cover with lid. Store in freezer up to 1 week before serving. Tip 3 Substitute Prepare using raspberries or blackberries.

Nutritional Information

17 g Total Fat
10 g Saturated Fat
1 g Trans Fat
55 mg Cholesterol
130 mg Sodium
29 g Total Carbohydrates
1 g Dietary Fiber
25 g Sugars
2 g Protein

20 minutes

Prep Time

0 minutes

Cook Time

Servings

280

Calories

Directions

1. Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.

3. Freeze 5 hours or until firm.