It’s soooo hot here in Texas. And even better, humid too. Which means running is torture, unless I run at 8pm at night (while avoiding getting run over or mugged) or run at 8am (which is torture in itself – everyone should get at least one day to sleep in during the week in a 6 day workweek!).
But, that heat makes ice cream a perfect summer snack.
I normally make ice cream with eggs and have to temper it, but this cheesecake ice cream adapted from Emeril Lagasse doesn’t have eggs, so it’s super easy and requires no heat. No one wants to use the oven or stove on a hot day. Plus my AC bill is ridiculously high already.
Literally all the recipes I saw, including Emeril’s original version, for cheesecake ice cream meant mixing cream cheese with the base. Um, the best part of cheesecake ice cream is the chunks of cheesecake. So that had to be remedied ASAP. Cheesecake needs topping and a crust of course, and I went with the classic blueberry.
Because of the cheesecake bits, mine has to be the best blueberry cheesecake ice cream ever!
Now, I’m eating this after my runs, so I used light cream cheese and sour cream to make it a little more guilt free. Recently, my gait must have changed somehow since running places so much force that my left big toe is literally as purple as a blueberry. This is a brand new problem which has never occurred before, but now I must add this to my list of running injuries *sadface*.
If I’m not plagued by huge bubble blisters, twisted ankles, or stress fractures, then it must be blueberry bruises. I prefer the blue-purple color of a subungal hematoma in my blueberry cheesecake ice cream rather than my poor foot, thank you.
Blueberry Cheesecake Chunk Ice Cream
8 ounces light cream cheese, softened
3/4 cup sugar, divided into 1/2 and 1/4 cups
1 cup cold light sour cream
1 cup cold heavy cream
3/4 cup milk
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 cup fresh or frozen blueberries
6-8 graham crackers
Prepare an ice cream maker according to the manufacturer’s instructions.
Beat the cream cheese and sour cream at medium speed until soft and smooth, gradually adding 1/2 cup of sugar. Add the lemon juice and vanilla; beat until smooth.
Divide your cream cheese mixture into two halves. Take half and freeze it – this will be your cheesecake. Once frozen, cut the cheesecake into small chunks with a knife. With the other half, beat in the heavy cream, milk, and the remaining 1/4 cup sugar – this will be your ice cream base. Cover and refrigerate until very cold (2 to 3 hours).
Pour base into ice cream maker and process according to manufacturer’s instructions. In the last few minutes of churning add your cheesecake bits and blueberries to obtain a pretty swirl (instead of a pureed mash). Enjoy as soft serve or transfer to an airtight container and freeze until ready to serve. When ready to serve, add crushed graham crackers (otherwise, if left mixed in with ice cream, the crackers will become soggy).