Vanilla Blueberry Cheesecake Ice Cream
Ingredients
Vanilla Crumble
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp Beyond Good Madagascar Pure Ground Vanilla
- 1/4 tsp fine sea salt
- 1/2 cup (1 stick/113g) salted butter, at room temperature
- 3/4 cup (70g) rolled oats
Blueberry Sauce
- 1 tbsp cornstarch
- 30ml water
- 1 cup (100g) blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Ice Cream Base
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup (125g) granulated sugar
- 1 cup (225g) cream cheese, at room temperature
- 1 tsp Beyond Good Madagascar Pure Ground Vanilla
- 2 lemons, zested
Method
For the Crumble
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, brown sugar, baking powder, vanilla, and salt.
- Cube the butter and add to the bowl. Use your fingertips to rub the butter into the dry mixture until pea-sized clumps form.
- Add in the oats and combine.
- Place in the fridge to chill for approx. 15 minutes.
- Prepare a baking tray with parchment paper then evenly spread the crumble mixture onto the lined tray and place in the oven for approximately 5-10 minutes or until golden on the edges.
- Using a spatula, flip the crumble over, trying not to break it up too much and bake for another 5-10 minutes or until golden all over.
- Remove from the oven and cool completely.
For the Blueberry Sauce
- Whisk together the cornstarch and water in a small bowl, making sure there are no lumps.
- Place the blueberries, granulated sugar, lemon juice, and cornstarch mixture in a medium saucepan.
- Cook over medium heat, stirring constantly, until the berries begin to burst and the sauce starts to thicken.
- Once the cornstarch has cooked out, remove the sauce from the heat and set aside to cool.
For the Ice Cream Base
- Chill a metal container in the freezer.
- In a large bowl, combine the heavy cream, milk, sour cream, granulated sugar, cream cheese, vanilla, and lemon zest.
- Whisk until smooth and combined.
- Pour the mixture into the chilled container.
- Drizzle the blueberry sauce over and swirl in using a knife or skewer. Sprinkle the crumble over the top.
- Cover and freeze for at least 4 hours or overnight.
- Serve in a bowl or an ice cream cone.