I’ve been doing some more freezer diving lately as a way of keeping grocery costs down and because the frost layer is pretty thick and I really NEED to defrost the poor thing. So, my recycled meals have been quick, tasty and filling (and, of course, economical) but not exactly post worthy. I’ll post a summary of this month’s meals shortly.
While rooting around in the depths, I ran across a clam-shell of blueberries, bought on sale a couple of months ago, and debated on lemon blueberry pound cake or muffins. I went with a no-churn blueberry cheesecake ice cream. The sweetened condensed milk (bought during the Xmas baking sales), along with the heavy whipping cream, will also help to clear out the fridge and pantry.
ETA: Sorry for the ‘not pretty’ picture below. I kept meaning to take a nicer one and then just devoured the rest of the ice cream without taking a single picture. (OOPS!!
No-Churn Blueberry Cheesecake Ice Cream – makes ~4 cups
Ice cream base
NOTE: Recipe measures after the slash are based on using the smaller CDN can (300 ml) of sweetened condensed milk
2 cups heavy whipping cream/ ~ 1 1/2 cups
1 can (14oz) sweetened condensed milk/ 1 CDN can (10oz)
7 oz cream cheese, room temperature/ 5 oz
2 tsp vanilla / ~1 1/2 tsp
2 cups fresh or frozen blueberries
3 tbsp sugar
2 tbsp lemon juice
Making the fruit swirl:
Combine the blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until the berries burst and release juices. You can crush some of the berries with your spoon or spatula to release more juices.
Let the berry mixture simmer for a few minutes, until the mixture thickens. Remove the pan from the heat, pour into a bowl, and stick your bowl in the fridge to chill. This is a good make ahead and the leftover ‘sauce’ makes a good topping for ice cream or pancakes.
Making the ice cream base:
In a VERY large bowl, beat your cream cheese with an electric mixer fitted with whisk/beater attachments until smooth.
Slowly add condensed milk and vanilla, and whisk the mixture until smooth.
Add the heavy cream and keep whisking until stiff peaks form. (This will take longer than usual due to the other ingredients. About 10 minutes is my estimate.) 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. Blobs of sauce work. Don’t worry about making it pretty.
Cover with your remaining whipped cream mixture, and top with the rest of the berry mixture. Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.
Cover the pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop. For a faster set, make the ice cream in 2 containers.