Blueberry Cheesecake Ice Cream

📝 Ingredients (Serves 6)

• 2 cups (480ml) heavy whipping cream (cold)
• 1 can (397g) sweetened condensed milk
• 200g (7oz) cream cheese, softened
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1–2 tbsp sugar (for the berry compote)
• Optional: graham cracker crumbs for topping

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🍴 Steps

1. Make blueberry compote
   • In a saucepan, simmer blueberries and sugar for 8–10 minutes until jammy.
   • Let it cool completely.
2. Make cheesecake base
   • Beat cream cheese until smooth.
   • Add condensed milk and vanilla, mix until combined.
   • In a separate bowl, whip the cream to stiff peaks.
   • Fold whipped cream into the cream cheese mix.
3. Assemble
   • Pour half the base into a loaf pan.
   • Swirl in some blueberry compote.
   • Add the rest of the base and swirl in remaining compote.
   • Sprinkle with graham cracker crumbs (optional).
4. Freeze
   • Cover and freeze for 6+ hours or overnight.