Roasted Blueberry Cheesecake Ice Cream

  • 1½ cups heavy cream
  • ½ cup milk
  • ½ cup granulated sugar
  • pinch of salt
  • 5 egg yolks
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons honey, golden syrup, or maple syrup
  • 1 teaspoon bourbon
  • 1 teaspoon vanilla extract
  • ½ lemon, juiced
  • 1½ cups blueberries
  • ¼ cup granulated sugar
  1. In a heavy-bottomed saucepan over medium heat, combine the cream, milk, ½ c sugar, and the salt. Heat, stirring continuously, until sugar is dissolved and the cream is simmering around the edges.
  2. In a separate bowl, whisk together the egg yolks. While whisking, slowly pour in the heated cream mixture. Return the cream to the pan. Over medium-low heat, continue cooking until the custard thickens and coats the back of a spoon. Remove from heat and set aside to cool slightly.
  3. While the custard is cooling, in a food processor, blender, or mixer, cream together the cream cheese, honey, bourbon, vanilla, and lemon juice.
  4. While blending, pour in the custard. Mix until smooth.
  5. Strain the ice cream mixture through a fine mesh sieve to remove any lumps. Place int he refrigerator and chill completely.
  6. For the blueberries: Preheat the oven to 425°F. Spread the blueberries on a rimmed baking sheet and sprinkle with the ¼ c granulated sugar. Place in the oven and roast for 10 minutes. Stir blueberries. Return to the oven and continue roasting an additional 5 minutes.
  7. Transfer the blueberries and sauce to a heat-proof bowl. Chill.
  8. For churned ice cream: Transfer the ice cream mix to your ice cream maker and churn according to manufacturer's directions.
  9. For no-churn ice cream: Transfer the ice cream mix to a zip-top bag. Lay flat in the freezer. Every 20-30 minutes, massage the bag to create an even consistency.
  10. When the ice cream is frozen, either by ice cream maker or by zip-top bag method, Scoop ⅓ of it into the bottom of your chilled storage container. A lined loaf pan or similar sized container works well.
  11. Scoop ⅓ of the blueberry sauce over the ice cream. Layer the ice cream and blueberries until all are used. Run a long knife through the ice cream to create a swirl. Cover and freezer until solid.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Recipe by Food for My Family at