Who can say no to homemade ice cream? Certainly not me! The flavours are honestly totally different - they’re so much more prominent, natural, and truly tastier! So, here I’ve made a Blueberry and Lime Cheesecake ice cream, a perfect combo for a summer treat that can be enjoyed as a delicious dessert. It was so so quick to make because it is a no-churn ice cream! That means no ice cream maker, and no fuss!
So, as quickly as I did end up making this ice cream, I’ve got to be honest in admitting that I kept my family waiting for a week or so to dig into this super indulgent creamy fruitiness before it hit my camera lens to get captured. I know, I know... shame on me as I kept those eager eyes and hungry tummies waiting for that long.😝
To be fair for my reluctance of not letting them have the ice-cream was, actually I had envisioned in my head the particular style to capture my ice cream shots which was with the waffle cones you see in the pic, but I couldn’t find them anywhere especially because of the lockdown. I looked in every grocery store and gelato shops, I could possibly find, even online but it seemed like they had vanished entirely. Just when I thought I should just give up and take the picture without a cone, I finally found waffle cones at a small ice- cream shop that had just reopened, wasted no time and grabbed 2 dozens.
Finally, I took the picture the very next day, and I was super happy with the results. Sometimes you just have to wait for what you want, and not settle for less... and the taste of victory was so so sweet, and tasted a lot like blueberry and lime he he 😄.
Seriously though, the creamy ice cream with citrusy lime notes is a perfect match for the blueberry’s sweetness and subtle tartness, and the crumbly cheesecake crust. It’s best enjoyed curled up on the couch after a long day of zoom meetings and staring at the screen working all day, and perhaps the cool, summer equivalent of a warm hug!
PREP TIME: 15 minutes
COOKING TIME: 10 minutes
FREEZE TIME: 7-10 hours or overnight.
For Blueberry Layer:
2 cups blueberries
3 tbsp lime juice
3 tbsp granulated sugar
For Cream Cheese Layer:
12oz cream cheese, room temperature
2 cups heavy whipping cream
14oz/ 1 can/ 400g condensed milk
2 tsp vanilla essence
2 lime, zested
1 tbsp lime juice
For Crusty Layer:
6 digestive biscuits, crushed
40g salted butter, melted
In a medium sized saucepan, add blueberries, sugar and lime juice. Bring to boil on medium high heat. Cook for 6-7 minutes until the berries are soft and the sauce thickens a little.
Cool completely and refrigerate for an hour.
In a stand mixer bowl, pour the whipping cream whip to a stiff peak. Remove in a bowl and refrigerate.
Now using the same mixer bowl, add cream cheese and whisk for 2 minutes until smooth.
Add condensed milk, vanilla, lime juice and zest. Whisk together for 2 minutes until smooth and well combined.
Fold the whipped cream into the cream cheese mixture with a spatula. Gently fold in the cold blueberry mixture. Do not over mix else you will not get streaks of berries.
Line the large loaf pan with the large plastic food saver bag. This is to protect from scratching the surface of the loaf pan while scooping out the ice cream. You can also use plastic tubs to freeze the ice cream.
Mix the crushed biscuits and butter together.
Pour 1/3 of ice cream in the lined loaf tin, sprinkle half the biscuit crust on top. Now pour 1/2 of the leftover cream cheese layer and sprinkle with rest of the biscuit crust.
Pour the remaining cream cheese layer on top. Cover and refrigerate for 7-8 hours or overnight.
If you do not have a stand mixer bowl, you can do the same with the hand held mixer to whip and whisk the creams.
If you have an old loaf tin and don’t mind getting scratched, then you don’t need to line it with plastic food preserving bag. Pour the ice cream straight in.
If you don’t have the loaf tin to freeze the ice cream, you can always freeze it in the plastic tubs.