A creamy cheesecake-style ice cream rippled with blueberry compote and biscuit crumbs. The Italian gelato-style idea is mirtillo e cheesecake, meaning blueberry and cheesecake.
A creamy cheesecake-style ice cream rippled with blueberry compote and biscuit crumbs. The Italian gelato-style idea is mirtillo e cheesecake, meaning blueberry and cheesecake.
Make blueberry cheesecake ice cream when you want a frozen dessert component with a clear flavour, good scoopability and enough detail for sundaes, cones and menu builders.
cones, bowls, sundaes, wafers, fruit, brownies
Prepare the base for Blueberry Cheesecake Ice Cream: infuse, blend or whisk the dairy, fruit, sugar and flavourings until fully combined. Chill until very cold before freezing.
Churn the Blueberry Cheesecake Ice Cream in an ice cream machine until softly frozen, or use a no-churn method and fold the base gently before freezing. Add ripples or chunks near the end.
Pack the Blueberry Cheesecake Ice Cream into a freezer container, cover the surface and freeze until firm. Temper for 5–10 minutes before scooping.
Store in a sealed freezer-safe container at about -18°C. Press parchment onto the surface to reduce ice crystals and use within 2–4 weeks for best texture.
Make the base the day before where possible, chill thoroughly, then churn or freeze. Rest at room temperature for 5–10 minutes before scooping.
Freeze until firm. For no-churn versions, fold the flavourings through softly whipped cream and condensed milk, then freeze in a shallow container.
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