Blueberry Cheesecake Ice Cream

Directions

Blueberry Compote

1. In a saucepan, combine blueberries, lemon juice, sugar and vanilla and cook until mixture thickens. This will take about 10 minutes. Once the mixture thickens, smash the blueberries gently so you have a chunky mixture. Set aside to cool. The mixture will thicken as it cools.

Biscuit Swirl

1. Crush the cookies, allowing some bigger chunks. Don’t turn them into a fine crumb. Add the sugar and butter and mix to combine. Set aside.

Ice Cream Mixture

1. Add softened cream cheese to a bowl and using a hand mixer, beat until creamy. Add the condensed milk and stir to combine.

2. In a separate bowl, add your heavy cream and beat until stiff peaks. Fold this into the cream cheese mixture until blended.

To combine

1. In a freezer safe bowl, you will make two layers. Add ½ of your ice cream mixture, then add ½ of the blueberry compote and ½ the biscuit crumbs. Gently swirl with a knife. Add the rest of the ice cream mixture, and the blueberry compote. Swirl again with a knife. Add the remaining crumbs to the top. Freeze for at least 2-4 hours before serving.