Blueberry Cheesecake Ice Cream Recipe:

1 cup of puréed or finely chopped blue berries

8 oz of cream cheese softened (use fingers or knife to divided into small chunks maybe ¼ inch)

1 cup of honey

½ cup of blueberry butter (like apple butter, if you can’t find blueberry butter, if just substitute it with another half cup of blueberries puréed)

1 and ½ cups of milk

3 ¼ cups heavy whipping cream

4 tbsp vanilla extract ( the original recipe calls for 1 tbsp of vanilla but extra makes it so much tastier )

I like to add coconut flakes ( ½ a cup)

Use a hand mixer to blend all the ingredients together, I prefer to do the liquids first, then add the chunks.

The honey may stick to the bottom but use a spatula to scrape it off the bottom as you pour the mixture into the ice cream maker.

We have found that if you allow the melted ice to collect in the ice cream maker, it prevents it from being cold enough. It should only take about half an hour to mix in the ice cream maker. If there’s too much water and it’s not cold enough it will take at least an hour. Even if the ice cream is a bit liquidy, or if you can’t get it to get solid in the ice cream maker it sets just fine in the freezer after ta been mixed a while in the ice cream maker. We have found that if you allow the melted ice to collect in the ice cream maker, it prevents it from being cold enough. It should only take about half an hour to mix in the ice cream maker. If there’s too much water and it’s not cold enough it will take at least an hour. Even if the ice cream is a bit liquidy, or if you can’t get it to get solid in the ice cream maker it sets just fine in the freezer after ta been mixed a while in the ice cream maker.

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