Blueberry Cheesecake Ice Cream Without an Ice Cream Maker

Ingredients:

Pieces of cheesecake

• 2/3 cup chopped graham crackers (4 plates of 4 pieces each)
• 2 tbsp (30 g) butter, melted
• 3 tablespoons of sugar
• 60 g of cream cheese at room temperature
• 2 tbsp. heavy cream
• 1 teaspoon freshly squeezed lemon juice
• 0.5 tsp vanilla extract

Blueberry sauce

• 3 cups fresh blueberries
• 0.5 cups of sugar
• 1 tbsp cornstarch
• 1 tbsp. freshly squeezed lemon juice

Ice cream

• 2 cups heavy cream
• 180 g cream cheese at room temperature
• 2/3 cup sour cream
• 2/3 cup sugar
• 1 tsp vanilla extract
• 0.5 tsp finely grated lemon zest
• A pinch of salt

Preparation:

1. Prepare the cheesecake pieces: In a medium bowl, combine crushed graham crackers with melted butter and 1 tablespoon sugar. Divide the mixture between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Place the cream cheese in the same medium bowl (no need to wipe it out); fold with a spatula. Add the heavy cream, lemon juice, vanilla, and the remaining 2 tablespoons sugar; mix until smooth. Spoon the cheese into the prepared pans, cover, and freeze until firm, about 2 hours. Remove the pans from the freezer and run a knife around the cheesecakes. Place them on a cutting board and roughly chop. Cover and freeze until ready to use.
2. Meanwhile, prepare the blueberry sauce: In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, and 1 cup water; bring to a boil, stirring occasionally. Cook, stirring and gently crushing the berries as they soften, until the mixture is thick and glossy, about 30 minutes. (You should have about 1 2/3 cups sauce; cook a little longer if necessary to thicken it.) Transfer to a small bowl and refrigerate.
3. Prepare ice cream: In a food processor, combine the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest, and salt until very thick and fluffy. Layer the ice cream, blueberry sauce, and cheesecake pieces in a shallow 2-quart (2-liter) pan. Cover with plastic wrap, pressing it firmly onto the surface; freeze for at least 3 hours. Let the ice cream sit at room temperature for 20 minutes before serving.
   
   

   Note

   
   To quickly cool the blueberry sauce, transfer it to a stainless steel bowl and set it in a larger bowl of salted ice water; stir the sauce until cool.