Blueberry Cheesecake Ice Cream a recipe I've used on and off for years. It's a light ice cream made with blueberries, sugar, cream, buttermilk and milk. There's no cream cheese in it at all, but the buttermilk and lemon combined with the berries gives it a blueberry cheesecake flavor. In the past I've always made it with 1 cup of sugar, but I recently made it with allulose.
Blueberry Cheesecake Ice Cream with Allulose
I had a feeling the allulose would work really well in this ice cream recipe, and it did! With allulose, the ice cream is just the right sweetness, has a lighter color, and stays smooth and scoopable when fully frozen. It feels lighter and more refreshing than the full sugar version, but not dietetic. It reminds me of a mix of the old Baskin Robbins flavors "Grape Ice" and Daiquiri Ice" -- two flavors I loved as a kid. But all that being said, the full sugar version is still excellent and still on the lighter side.
Steps For Making Blueberry Cheesecake Ice Cream
- Heat blueberries, lemon juice, sugar (and allulose, if using) in a saucepan and stir until sugar dissolves. Strain the liquid into a mixing bowl to cool slightly and set the blueberries aside
- Add cold milk, buttermilk, cream and vanilla to the blueberry syrup. At this point it will be fairly cool, but go ahead and chill it for at least 2 hours so that it goes into the machine very cold.
- Churn as per your ice cream maker directions, stirring the berries back in at the end. Pack in containers and freeze until firm. If you're not in the mood to wait, you can eat it soft serve.
Tips
The recipe makes about 2 pints. I use the ingredient weights and recommend you do too because allulose doesn't consistently line up with sugar's volume weights. The all-sugar version is good too, though sweeter. It's especially great if you throw in some animal crackers or graham crackers -- then it really feels like cheesecake! Also, typically you need to use more allulose to equal the sweetness of sugar, but in this recipe I use allulose 1:1 for sugar and it's still sweet enough.
Whether you make the full sugar version or the lighter allulose version, you're in for a treat. The one thing I haven't tried yet is instead of just adding animal crackers, throwing in chopped up single serving cheesecakes (Wonder Monday or Enlightened). I also want to try incorporating blackberries or perhaps using frozen mixed berries. Frozen berries work perfectly, so you don't have to worry about buying fresh.
Recipe
Blueberry Cheesecake Ice Cream
Ingredients
- 1 cup frozen blueberries, slightly generous
- ¼ cup fresh lemon juice
- ¼ cup sugar (50 grams)
- ¾ cup plus a tablespoon of allulose (use the weight) or just use another ¾ cup sugar (150 grams)
- 3 tablespoons water (42 grams)
- 1 cup buttermilk (240 grams)
- ½ cup milk, Fairlife high protein works well (120 grams)
- ½ cup cream (120 grams)
- ½ teaspoon vanilla extract
Instructions
- Put the berries, lemon juice, water and sugar in a saucepan. Heat over medium until sugar is dissolved and berries are thawed.
- Strain the mixture into a bowl and reserve the berries for adding later. Let the syrup cool for about 10 minutes.
- Add cold buttermilk, milk, cream and vanilla to the berry syrup and chill until very cold (about 2 hours or as long as you need).
- Churn according to your ice cream maker's manufacturer's directions.
- Stir the reserved blueberries into the soft serve ice cream and pack into 2 pint size containers.
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