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Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones

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A recipe for creamy, indulgent roasted blueberry cheesecake ice cream both churn and no-churn. Plus, a bonus recipe for graham cracker waffle cones because, why not?

Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones FoodforMyFamily.com

Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones FoodforMyFamily.com

Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones FoodforMyFamily.com
This recipe is a desire to find that piece of myself lost to childhood. It’s a search for the blueberry cheesecake ice cream I remember eating from the canteen at camp. Overly indulgent and still refreshing, the creaminess offset by pungent blueberries. Once we had the ice cream in progress, the graham cracker waffle cones seemed like the obvious way to enjoy it. Bringing together the old and the new into something altogether different yet similar.
Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones FoodforMyFamily.com

Roasted Blueberry Cheesecake Ice Cream

Yield: 4-5 cups
Prep Time: 10 minutes
Cook Time: 1 minute
Additional Time: 1 hour 39 minutes
Total Time: 1 hour 50 minutes

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 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
  • 1/2 lemon, juiced
  • 1 1/2 cups blueberries
  • 1/4 cup granulated sugar

Instructions

  • In a heavy-bottomed saucepan over medium heat, combine the cream, milk, 1/2 c sugar, and the salt. Heat, stirring continuously, until sugar is dissolved and the cream is simmering around the edges.
  • 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.
  • While the custard is cooling, in a food processor, blender, or mixer, cream together the cream cheese, honey, bourbon, vanilla, and lemon juice.
  • While blending, pour in the custard. Mix until smooth.
  • Strain the ice cream mixture through a fine mesh sieve to remove any lumps. Place int he refrigerator and chill completely.
  • For the blueberries: Preheat the oven to 425°F. Spread the blueberries on a rimmed baking sheet and sprinkle with the 1/4 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.
  • Transfer the blueberries and sauce to a heat-proof bowl. Chill.
  • For churned ice cream: Transfer the ice cream mix to your ice cream maker and churn according to manufacturer's directions.
  • 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.
  • When the ice cream is frozen, either by ice cream maker or by zip-top bag method, Scoop 1/3 of it into the bottom of your chilled storage container. A lined loaf pan or similar sized container works well.
  • Scoop 1/3 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.
    • © Shaina Olmanson
    Category: Dessert

    Graham Cracker Waffle Cones

    Yield: 10
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes

    Ingredients

    • 5 egg whites
    • 1/2 cup heavy cream
    • 1/2 cup dark brown sugar
    • 1/4 cup granulated sugar
    • 2 tablespoons molasses
    • 1 stick (8 tablespoons) unsalted butter, melted and brought to room temperature
    • 3/4 cup graham flour
    • 1/4 cup all-purpose flour
    • 2 tablespoons arrowroot powder
    • 1/2 teaspoon cinnamon

    Instructions

  • In a medium bowl, whisk together the egg whites and the cream. Add in the sugars, molasses, and melted butter.
  • In a separate bowl, combine the flours, arrowroot powder, and the cinnamon. Slowly whisk in the dry ingredients until smooth.
  • Preheat waffle cone iron. Add about 3 1/2 tablespoons of batter to the iron (amount may vary depending on waffle cone iron size). Cook according to manufacturer's directions. (I found that once the iron was hot and the first cone had come off, I needed about 5-10 extra seconds for my desired doneness. Remember, the dark brown sugar and molasses make these a darker cone).
  • Remove from the iron and shape into a cone using the cone mold. Press firmly on the seam to help seal. Place in tall, narrow glasses until cool. This will help them cool in the appropriate shape.
    • © Shaina Olmanson
    Category: Dessert

    Eat Seasonal Recipes August
    It’s August already. There were apples at the market yesterday, and I was none too happy to see them, as they signify the end of summer. Still, I bought them, and this time of year is still worthy of a pause button. Check out what we’re eating this month for Eat Seasonal.

    Healthy Turkey, Zucchini & Rice Casserole by Cookin’ Canuck
    Caramelized Onion Galette by The Vintage Mixer
    Italian Plum Upsidedown Cake by Suitcase Foodist
    Grilled Chicken and Vegetable Panzanella Salad by Completely Delicious
    Coconut Cherry Cobbler by Kitchen Confidante
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    Healthy Berry Crisp with a Coconut Oat Crumb Topping by Joy Food Sunshine
    Zucchini, Cherry Tomato, and Gorgonzola Bites by Letty’s Kitchen
    Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones FoodforMyFamily.com

    Reader Interactions

    Comments

    1. What a delicious way to enjoy blueberries! This ice cream looks so indulgent and I’m loving those graham cracker cones! What a great idea.

      Reply

    10. Hey Shaina..! this is one of my favorite recipe and i can’t wait make this and ice cream looks so yummy and delicious. Thanks for sharing….!

      Reply

    13. Your blueberry cheesecake ice cream looks so good with those luscious chunks of blueberry. I’m even more intrigued by the waffle cones – I’ve never heard of them being made with graham crackers and I can imagine how tasty they would be with S’mores ice cream!!! Do you have a recommendation for a waffle cone iron?

      Reply

    16. Whether it is raining or chilling outside, Icecream is my all time favorite. And when I am getting this amazing recipe here for free then why not to try. Thanks…

      Reply

    19. Thanks Shaina for this unique Recipe.

      I really appreciate your food recipes because its more simple and easy to understand.

      Reply

    21. We shared this blueberry cheesecake ice cream graham cracker waffle cones this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

      Reply

    25. Thank you for another excellent post. Where else could anyone get that kind of information in such an ideal way of writing?
      I’ve a presentation next week, and I am on the
      look for such information.

      Reply

    28. Love every ice cream recipe! Thank you for sharing! Luckily having lots of blueberry in the refrigerator, gotta try this recipe very soon.

      Reply

    36. I took away a lot very good points from this post and will definitely save it in my bookmarks. Thanks for the effort you took to elaborate on this subject so thoroughly.

      Reply

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      Reply

    48. Hello ,, Have A Nice Day

      I also sent this to my brother, of course I have a question, let me see it again, if it is not fixed, I will ask you!

      It was really useful for me — I found the one I was looking for

      Reply

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