Vanilla Blueberry Cheesecake Ice Cream

Method

For the Crumble

1. Preheat the oven to 400°F.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, vanilla, and salt.
3. Cube the butter and add to the bowl. Use your fingertips to rub the butter into the dry mixture until pea-sized clumps form.
4. Add in the oats and combine.
5. Place in the fridge to chill for approx. 15 minutes.
6. 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.
7. 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.
8. Remove from the oven and cool completely.

For the Blueberry Sauce

1. Whisk together the cornstarch and water in a small bowl, making sure there are no lumps.
2. Place the blueberries, granulated sugar, lemon juice, and cornstarch mixture in a medium saucepan.
3. Cook over medium heat, stirring constantly, until the berries begin to burst and the sauce starts to thicken.
4. Once the cornstarch has cooked out, remove the sauce from the heat and set aside to cool.

For the Ice Cream Base

1. Chill a metal container in the freezer.
2. In a large bowl, combine the heavy cream, milk, sour cream, granulated sugar, cream cheese, vanilla, and lemon zest.
3. Whisk until smooth and combined.
4. Pour the mixture into the chilled container.
5. Drizzle the blueberry sauce over and swirl in using a knife or skewer. Sprinkle the crumble over the top.
6. Cover and freeze for at least 4 hours or overnight.
7. Serve in a bowl or an ice cream cone.